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The Ultimate Crispy Loaded Potato Skins: Perfect Game Day Appetizer

Close-up of several loaded potato skins topped with melted cheddar, bacon bits, sour cream, and green onions.
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Make restaurant-style crispy loaded potato skins at home. These oven-baked potato shells are filled with melted cheddar cheese and bacon, creating the best game day snack or party food.

Ingredients

Scale
  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh green onions

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and pierce each one several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are firm and the insides are tender.
  3. Remove the potatoes from the oven and let them cool until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out most of the inside potato flesh, leaving about a 1/4-inch thick shell. Place the shells skin-side up on a baking sheet.
  5. Brush the outside and inside of each potato shell lightly with olive oil. Sprinkle with salt and pepper.
  6. Bake the shells for 10 minutes to help them crisp up.
  7. Remove the shells from the oven. Fill each shell generously with shredded cheddar cheese and crumbled bacon.
  8. Return the baking sheet to the oven and bake for another 8 to 10 minutes, or until the cheese is fully melted and bubbly.
  9. Remove from the oven. Top each potato skin with a dollop of sour cream and a sprinkle of fresh green onions before serving immediately.

Notes

  • For extra crispy potato skins, you can lightly brush the inside of the scooped-out shells with a little extra olive oil before the second baking step.
  • Prepare the bacon and shred the cheese ahead of time to make assembly quick for parties.
  • You can make these ahead by completing step 6 (filling with cheese and bacon) and storing them covered in the refrigerator for up to one day. Bake as directed before serving.

Nutrition

Find it online: https://kingscook.com/crispy-loaded-potato-skins-recipe/