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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!
Course Appetizer
Cuisine American
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16 servings
Calories 177


  • 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)


  • 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.


  • 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.


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