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    Home » Recipes » Appetizers

    Loaded Potato Skins

    Published: September 7, 2020 · Updated: December 5, 2020 · By: Krissy · 8 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    Loaded Potato Skins, cooked to a crisp in garlic butter, and topped with melted cheese and crisp bacon, are a delicious two-bite appetizer.

    homemade potato skins topped with sour cream

    Why this recipe works:

    Potato skins are one of my favorite appetizer recipes. There are definitely some recipe tips and tricks that need to be followed in order to make them extra delicious.

    • These are simple to make, especially if you bake the potatoes in your instant pot. As a bonus, the potato that gets scooped out can be fried up as breakfast potatoes!
    • This potato skin recipe has a crispy skin on the outside and a creamy potato center.
    • The flavor of garlic is tasted in every bite.
    • The bacon is cooked crisp ahead of time, so you don't have to worry about biting into a piece of bacon that is under done.

    Ingredients needed:

    (full recipe below)

    • Russet potatoes - small work best
    • salted butter
    • garlic cloves
    • cooked bacon
    • shredded cheese
    • sliced green onions
    • sour cream

    How to make these potato skins:

    1. First step is to bake your potatoes. As I mentioned above, I highly recommend baking potatoes in the pressure cooker. They turn out completely soft and moist all the way through, but with a crisp outer skin.
    2. Next you cut them in half lengthwise and scoop out all the flesh except for a quarter inch thick wall. What you scoop out can be transformed into potato soup or breakfast potatoes. Don't let it go to waste! cooked russet potatoes with the centers scooped out
    3. Brush the melted garlic butter over the entire skin (top and bottom) and set them on a baking sheet. Broil the potato skins in the oven until they get crispy and golden delicious. How to make potato skins crispy
    4. Finally, top them with shredded cheese, crispy bacon, and sliced scallions. I cook the bacon ahead of time. I like to top my cooked skins with a dollop of sour cream, chives, salt and pepper just before serving.

    Recipe tips:

    • When baking the potatoes, pierce the potatoes with a fork. If you use a knife they might split and you won't be able to make your loaded potato skins.
    • My preference is for sharp cheddar, but you can certainly use something that melts better like Monterey Jack or gruyere. Freshly grated always melts better than pre-shredded.
    • A high quality butter like Kerrygold really adds to the flavor. Same goes for the bacon. I almost always use an applewood smoked or Black Forest cured bacon.
    • Make ahead directions: You can prepare as directed with the following changes. After you broil in the oven with the garlic butter, allow to fully cool before adding the cheese, bacon, and green onions. Store in an air tight container in the refrigerator until ready to serve. Allow to come to room temperature and then broil in the oven until heated through.
    potato skin with cheese and bacon

    Related recipes:

    I absolutely love this recipe, but if you are a big fan of potato skins, you might want to try other variatons.

    For example, you could load up your potato skins with pulled pork and homemade barbecue sauce.

    What if you made a Philly Cheesesteak loaded potato skin recipe? Or how about a Buffalo Chicken Stuffed Potato Skin? The possibilities are endless!

    homemade potato skin with cheese, bacon and sour cream

    Loaded Potato Skins

    Loaded Potato Skins, cooked to a crisp in garlic butter, and topped with melted cheese and crisp bacon, are a sinfully delicious two-bite appetizer. They are simple to make, especially if you bake the potatoes in your instant pot. As a bonus, the potato that gets scooped out can be fried up as breakfast potatoes!
    5 from 8 votes
    Print Pin Rate SaveSaved!
    Course: Appetizer
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Scale: 16 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 8 small russet potatoes (baked)
    • 2 tablespoons salted butter
    • 2 cloves garlic (minced)
    • 8 ounces bacon (cooked and crumbled)
    • 2 cups shredded cheese (cheddar, monterey jack, gruyere, etc)
    • ½ cup sliced green onions
    • top with sour cream (chives, salt and pepper)

    Instructions

    • Slice baked potatoes in half lengthwise. Scoop out center so that the potato skin walls are about ¼ inch thick, taking care not to tear the skin. Save the potato you scooped out for another recipe. Place the skins on a large baking sheet.
    • Melt the butter with the garlic and brush onto the tops and skins of the potato skins. Broil on high until the potatoes turn golden brown and the butter bubbles, about 5 minutes.
    • Remove from oven and top with cheese, bacon, and green onions. Return to oven and broil on high to completely melt the cheese, about 5-10 minutes.
    • Serve hot and top with sour cream, chives, salt and pepper.

    Notes

    • When baking the potatoes, pierce the potatoes with a fork. If you use a knife they might split and you won't be able to make your loaded potato skins.
    • My preference is for sharp cheddar, but you can certainly use something that melts better like Monterey Jack or gruyere. Freshly grated always melts better than pre-shredded.
    • A high quality butter like Kerrygold really adds to the flavor. Same goes for the bacon. I almost always use an applewood smoked or Black Forest cured bacon. 
    • Make ahead directions: You can prepare as directed with the following changes. After you broil in the oven with the garlic butter, allow to fully cool before adding the cheese, bacon, and green onions. Store in an air tight container in the refrigerator until ready to serve. Allow to come to room temperature and then broil in the oven until heated through.

    NUTRITION INFORMATION

    Calories: 177kcal | Carbohydrates: 14g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 205mg | Potassium: 487mg | Fiber: 3g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 13mg | Calcium: 106mg | Iron: 4mg
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    This recipe was originally published in September 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!

    Reader Interactions

    Comments

    1. Katie

      January 22, 2020 at 7:47 pm

      5 stars
      I love potato skins! One of my all time favorite appetizers.

      Reply
    2. Irina

      January 22, 2020 at 5:58 pm

      5 stars
      This potatoes recipe with bacon and sour cream on top is unbeatable. Made it for dinner. I should double the recipe! It was gone within a few minutes of serving. Delicious!

      Reply
    3. Jas

      January 22, 2020 at 4:21 pm

      5 stars
      I once got sick from a restaurant potato skins but that didn't stop me from loving them and eating them every chance I get, lol. This recipe looks easy enough to make at home. Thank you!

      Reply
    4. Andrea Metlika

      January 22, 2020 at 4:16 pm

      5 stars
      These are not your typical potato skins. These look so much better! I can't wait to make them.

      Reply
    5. Kushigalu

      January 22, 2020 at 3:00 pm

      5 stars
      One of my favorite appetizer. So delicious and flavorful. My lil one loves it.

      Reply
    6. Laura Reese

      January 16, 2020 at 12:26 pm

      5 stars
      This a perfect snack or appetizer. I love the crisp potato and flavors.

      Reply
    7. Betsy

      January 15, 2020 at 7:45 pm

      5 stars
      My favorite appetizer of ALL TIME! Thanks for these awesome directions! These have become increasingly difficult to find in restaurants. But now I can make these super awesome tasty ones at home whenever I feel like I need Tato Skin goodness! Yes, please!

      Reply
    8. Katie

      January 15, 2020 at 6:35 pm

      5 stars
      We had these for dinner the other night and it was AMAZING.. even my kids raved about it! can't wait to make again!

      Reply

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