Classic comfort foods like loaded potato skins will always impress. You’re sure to see crispy golden shells filled with tasty toppings disappear quickly whether you’re hosting a gathering, celebrating game day, or just having dinner with family at home. Although typically found at restaurants, you can easily prepare your own homemade potato skins; there is nothing better than fresh from the oven.
The recipe is intended to serve eight people; it can also be shared or used as an appetizer. The key is to build layers of texture and flavor: layers of crispy potato skin, potato flesh with a light, fluffy texture, cheese melted with a little smokiness, and the use of fresh toppings for balance. You will have crispy, sturdy potato skins with great flavor with a little bit of time in the oven using a two-stage baking process.
Why Homemade Potato Skins Are Worth It
I make potato skins at home because I can control the texture and the toppings. Baked potato skins are not greasy or soggy. The baked potato skins have an outside and enough potato inside to stay hearty and satisfying. Baking the potato skins of frying keeps the potato skins lighter. Still gives a good crunch.
They’re also incredibly versatile. You can keep them classic or customize them to match your menu, dietary needs, or favorite flavors. Once you master the base method, the possibilities are endless.
Choosing the Right Potatoes
Russet potatoes are the best choice for potato skins. Their thick skins crisp beautifully in the oven, and their starchy interior scoops easily. Look for medium-sized potatoes that are similar in size so they cook evenly. Before baking, scrub them thoroughly since the skins are the star of the dish.
Equipment Needed
- Large baking sheet
- Parchment paper or aluminum foil
- Fork
- Sharp knife
- Spoon (for scooping potatoes)
- Pastry brush (or spoon for oil)
Delicious Loaded Potato Skins Recipe
Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour and 5 minutes
Ingredients
- 8 medium russet potatoes
- 3 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1½ teaspoons garlic powder
- 2½ cups shredded cheddar cheese (or cheddar-jack blend)
- 1 cup cooked bacon, crumbled
- ½ cup sliced green onions
Optional for serving:
- Sour cream
- Ranch dressing
- Hot sauce
Step-by-Step Instructions
1. Bake the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Use a fork to prick each potato several times to allow steam to escape. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45–50 minutes, until they are tender when pierced with a knife.
2. Cool slightly and scoop: Remove the potatoes from the oven and let them cool for 10 minutes, just until they are easy to handle. Slice each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin. This helps the skins hold their shape and adds flavor.
Save the scooped potato flesh for mashed potatoes, soup, or breakfast hash.
3. Season the skins: Place the potato skins on a baking sheet. Brush both sides of each skin with olive oil. Sprinkle evenly with salt, black pepper, and garlic powder to build flavor from the inside out.
4. Crisp the skins: Arrange the skins cut-side down on the baking sheet. Bake for 10 minutes, then flip them over and bake for another 5–7 minutes, until the edges are golden and the skins feel crisp.
5. Add toppings: Flip the skins cut-side up if needed. Sprinkle each one generously with shredded cheese and crumbled bacon. Return the tray to the oven for 5–6 minutes, just until the cheese melts and becomes bubbly.
6. Finish and serve: Remove from the oven and immediately sprinkle with sliced green onions. Serve hot with sour cream, ranch dressing, or hot sauce on the side.
Texture & Flavor Notes
The finished potato skins should be crispy on the outside, sturdy enough to pick up, and tender on the inside. The cheese adds creamy richness, the bacon brings smoky saltiness, and the green onions provide a fresh bite that balances the richness. Each bite is warm, savory, and deeply satisfying.
Flavor Variations & Add-Ons
- Buffalo Chicken Skins: Add shredded cooked chicken and drizzle with buffalo sauce.
- Vegetarian Loaded Skins: Skip bacon and add sautéed mushrooms, peppers, or onions.
- Tex-Mex Style: Use pepper jack cheese, add jalapeños, and serve with salsa and sour cream.
- Extra Cheesy: Mix mozzarella or Monterey Jack with cheddar for a gooier topping.
Tips for Extra Crispy Potato Skins
- Don’t overcrowd the baking sheet—airflow helps crisp the skins.
- Use a metal baking sheet for better browning.
- Make sure the skins are well coated with oil before the second bake.
- Serve immediately for the best texture.
Storage & Reheating
Storage: Store leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or air fryer at 375°F (190°C) for 8–12 minutes, until hot and crispy again. Avoid microwaving, as it softens the skins.
Freezer Tips
Potato skins freeze best before adding the cheese.
- After crisping the skins (step 4), let them cool completely.
- Freeze in a single layer until solid, then transfer to a freezer-safe container or bag.
- Freeze for up to 2 months.
To cook from frozen, bake at 400°F (200°C) for 12–15 minutes, then add cheese and toppings and return to the oven until melted.
These loaded potato skins are crispy, comforting, and made for sharing. They’re perfect for parties, game nights, or anytime you want a fun, crowd-pleasing dish that feels a little indulgent but is easy to make at home. Try them once, customize the toppings to your taste, and enjoy watching them disappear faster than you expected.
Try These Other Potato Recipes
If you love these loaded potato skins, you might also enjoy some of our other favorite potato dishes. They’re perfect for rounding out a meal or switching things up:
- Perfect Baked Potato: A classic oven-baked potato with a fluffy interior and endless topping options. Simple, comforting, and always satisfying.
- Creamy Mashed Potatoes: Creamy, buttery mashed potatoes that pair beautifully with chicken, steak, or holiday meals.
- Crispy Classic Hash Browns: Crispy, golden hash browns that are perfect for breakfast, brunch, or a savory side any time of day.
These potato recipes are easy to make at home and use simple ingredients, making them great options to keep in your regular meal rotation.
Save this recipe for later. Pin the image below on Pinterest!
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Delicious Loaded Potato Skins Recipe (Crispy, Cheesy & Perfect for Sharing)
Loaded potato skins are crispy, cheesy, and packed with flavor. An easy comfort food appetizer for any occasion.
Ingredients
Optional for serving:
Instructions
Bake the potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Use a fork to prick each potato several times to allow steam to escape. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45–50 minutes, until they are tender when pierced with a knife.
Cool slightly and scoop: Remove the potatoes from the oven and let them cool for 10 minutes, just until they are easy to handle. Slice each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin. This helps the skins hold their shape and adds flavor.
Save the scooped potato flesh for mashed potatoes, soup, or breakfast hash.
Season the skins: Place the potato skins on a baking sheet. Brush both sides of each skin with olive oil. Sprinkle evenly with salt, black pepper, and garlic powder to build flavor from the inside out.
Crisp the skins: Arrange the skins cut-side down on the baking sheet. Bake for 10 minutes, then flip them over and bake for another 5–7 minutes, until the edges are golden and the skins feel crisp.
Add toppings: Flip the skins cut-side up if needed. Sprinkle each one generously with shredded cheese and crumbled bacon. Return the tray to the oven for 5–6 minutes, just until the cheese melts and becomes bubbly.
Finish and serve: Remove from the oven and immediately sprinkle with sliced green onions. Serve hot with sour cream, ranch dressing, or hot sauce on the side.
Equipment Needed
- Large baking sheet
- Parchment paper or aluminum foil
- Fork
- Sharp knife
- Spoon (for scooping potatoes)
- Pastry brush (or spoon for oil)
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 2 potato skin halves (1 potato)
- Amount Per Serving
- Calories 406kcal
- % Daily Value *
- Total Fat 26.8g42%
- Saturated Fat 10.9g55%
- Trans Fat 0.4g
- Cholesterol 58mg20%
- Sodium 820mg35%
- Potassium 720mg21%
- Total Carbohydrate 26.4g9%
- Dietary Fiber 3.1g13%
- Sugars 2.2g
- Protein 15.8g32%
- Vitamin A 510 IU
- Vitamin C 10 mg
- Calcium 280 mg
- Iron 1.6 mg
- Vitamin D 18 IU
- Vitamin E 2.1 IU
- Vitamin K 6 mcg
- Thiamin 0.14 mg
- Riboflavin 0.24 mg
- Niacin 3.2 mg
- Vitamin B6 0.8 mg
- Folate 34 mcg
- Vitamin B12 0.8 mcg
- Biotin 3 mcg
- Pantothenic Acid 0.9 mg
- Phosphorus 295 mg
- Iodine 18 mcg
- Magnesium 44 mg
- Zinc 2.1 mg
- Selenium 17 mcg
- Copper 0.2 mg
- Manganese 0.3 mg
- Chromium 2 mcg
- Molybdenum 6 mcg
- Chloride 980 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Flavor Variations & Add-Ons
- Buffalo Chicken Skins: Add shredded cooked chicken and drizzle with buffalo sauce.
- Vegetarian Loaded Skins: Skip bacon and add sautéed mushrooms, peppers, or onions.
- Tex-Mex Style: Use pepper jack cheese, add jalapeños, and serve with salsa and sour cream.
- Extra Cheesy: Mix mozzarella or Monterey Jack with cheddar for a gooier topping.
Tips for Extra Crispy Potato Skins
- Don’t overcrowd the baking sheet—airflow helps crisp the skins.
- Use a metal baking sheet for better browning.
- Make sure the skins are well coated with oil before the second bake.
- Serve immediately for the best texture.
Storage & Reheating
Storage: Store leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or air fryer at 375°F (190°C) for 8–12 minutes, until hot and crispy again. Avoid microwaving, as it softens the skins.
Freezer Tips
Potato skins freeze best before adding the cheese.
- After crisping the skins (step 4), let them cool completely.
- Freeze in a single layer until solid, then transfer to a freezer-safe container or bag.
- Freeze for up to 2 months.
To cook from frozen, bake at 400°F (200°C) for 12–15 minutes, then add cheese and toppings and return to the oven until melted.
