Easy Loaded Potato Skins Recipe
Loaded potato skins are a must-make because they combine crispy, cheesy, and savory flavors in one bite-sized package that’s always a hit. They’re super versatile, working as a party snack, game day favorite, or even a casual dinner side. You can bake the potatoes ahead of time, making it easy to assemble and serve them fresh without the stress. Whether you’re hosting friends or enjoying a cozy night in, these are guaranteed to disappear fast!
Ingredients
- 6 small to medium sized Russet potatoes washed and pat dry
- 2 cups cheese mix mozzarella and cheddar shredded
- 8 slices bacon cooked and crumbled
- ¼ cup unsalted butter melted
- Sour cream for topping
- Green onions chopped, for topping
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200ºC). Wash and pat dry the potatoes. Poke each one a few times with a fork, place them on a baking sheet, and bake for about 1 hour. Let the potatoes cool for 15 minutes or until they’re safe to handle.6 small to medium sized Russet potatoes
- Cut each one lengthwise in half and scoop out some of the potato flesh using a spoon, leaving a thick layer near the skin to form sturdy "boats."
- Set your oven to broil. Brush both the inside and outside of each potato skin with melted butter, then return them to the baking sheet. Sprinkle with salt and pepper. Broil for 7–8 minutes, or until the insides are golden and crispy.¼ cup unsalted butter, Salt and pepper
- Remove the potatoes from the oven and fill each one with a dollop of sour cream and a generous layer of shredded cheese. Place them back under the broiler for 3–4 minutes, just until the cheese melts and bubbles.Sour cream, 2 cups cheese mix mozzarella and cheddar
- Top each potato with crumbled bacon, chopped green onions, and a dash of black pepper. Serve warm and enjoy.Green onions, 8 slices bacon
Notes
- Choosing the right potatoes: Stick with Russet potatoes—they’re sturdy and hold their shape well after baking.
- Don’t over-scoop: Leave a thick enough layer of potato flesh to keep the skins from falling apart.
- Crispy skin trick: Brushing the skins with butter before broiling adds a rich, crispy texture that’s hard to resist.
- Cheese choices: Using a mix of mozzarella and cheddar gives the perfect balance of flavor and a gooey, stretchy texture.
- Cook bacon ahead: Cook and crumble your bacon in advance to save time when assembling.
- Keep a close eye while broiling: The cheese melts fast under the broiler, so check frequently to avoid burning.
- Optional toppings: Add a dash of hot sauce, diced jalapeños, or even a sprinkle of chili powder for a spicy twist!
Nutrition
Calories: 353kcalCarbohydrates: 30gProtein: 12gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 52mgSodium: 330mgPotassium: 733mgFiber: 2gSugar: 1gVitamin A: 376IUVitamin C: 9mgCalcium: 165mgIron: 2mg
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