I love how simple but satisfying these potato skins are. They start with baked russet potatoes that get hollowed out and crisped to perfection before being filled with melted cheese and crumbled bacon. The edges are golden and crunchy, while the insides stay soft and flavorful. Plus, they’re super customizable—I can easily swap in different cheeses, toppings, or dips depending on what I have.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
large russet potatoes (or Yukon potatoes)
olive oil
kosher salt
freshly ground black pepper
unsalted butter (melted)
shredded cheddar cheese
cooked and crumbled bacon (or bacon bits)
Optional Toppings:
sour cream
sliced green onions
Directions
I preheat the oven to 400°F and line a baking sheet with aluminum foil.
After scrubbing the potatoes clean, I dry them well and place them on the baking sheet. I brush them with olive oil, sprinkle with salt, and bake for about 1 hour, until they’re tender.
Once the potatoes have cooled slightly, I increase the oven temperature to 450°F. I cut each potato in half and scoop out most of the flesh, leaving about ¼ inch intact.
I brush the insides and outsides of the potato halves with melted butter, then sprinkle with salt and pepper.
I return them to the baking sheet and bake for 10 minutes. Then I flip them over and bake another 5–10 minutes until the edges turn crispy.
I fill each potato skin with shredded cheddar and bacon, then bake them for another 3–5 minutes until the cheese is melted and bubbly.
Before serving, I top with a dollop of sour cream and some sliced green onions, if I have them on hand.
Servings and timing
This recipe makes 8 potato skins, depending on the size of your potatoes. The total time is about 1 hour and 35 minutes, which includes 10 minutes of prep, 1 hour for baking the potatoes, and another 25 minutes for crisping and assembling.
Variations
I sometimes mix garlic and onion powder into the melted butter before brushing for extra flavor.
A blend of cheddar and Monterey Jack cheese adds more depth.
For a Mexican twist, I’ve replaced bacon with taco-seasoned ground beef and added salsa and olives on top.
If I want bite-sized versions, I slice the potatoes into ½-inch rounds and bake them as potato bites.
I’ve also made them in the air fryer—just as crispy, and a bit quicker.
Storage/Reheating
These potato skins are definitely best enjoyed fresh. If I happen to have leftovers, I store them in the fridge and reheat them in the oven or air fryer to bring back the crispiness, though they’re never quite as good as the first day.
FAQs
Can I make potato skins ahead of time?
Yes, I sometimes bake the potatoes and scoop them out ahead of time. Then I just finish crisping and topping them right before serving.
What’s the best potato to use?
I usually go with large russet potatoes because they have a sturdy skin that holds up well, but Yukon Golds work in a pinch.
Can I make these in an air fryer?
Absolutely. I’ve made the entire recipe in the air fryer—they cook faster and still come out perfectly crispy.
Can I freeze potato skins?
I don’t usually freeze them because the texture suffers when reheated. They’re best made fresh or eaten the same day.
How do I keep the skins from getting soggy?
I make sure to dry the potatoes well before baking and always crisp them up at 450°F after scooping out the insides. Brushing with butter also helps them stay crunchy.
Conclusion
These loaded potato skins are one of my go-to appetizers for a reason—they’re crispy, cheesy, and packed with flavor. They’re simple to make, fun to eat, and easy to customize based on what I have in the kitchen. Whether I serve them at a party or just treat myself, they always disappear fast.
