These homemade Loaded Potato Skins are the perfect balance of crunchy, creamy, salty, and savory in every bite!
Several restaurants claim to have invented loaded potato skins, but their true origins remain a mystery. What we do know is that they skyrocketed in popularity in the 1980s, thanks to spots like TGI Fridays. Back then, they were as trendy as street tacos and spicy roasted cauliflower are today. Trendy, yes. But also undeniably delicious.
The good news is you don’t need a restaurant to enjoy this classic, crowd-pleasing appetizer. Loaded potato skins are surprisingly easy to make at home, with most of the cooking time hands-off in the oven. They’re budget-friendly too, since potatoes are one of the most affordable and accessible ingredients around.
Beyond their ease and affordability, loaded potato skins remain a favorite for a reason. The contrast of crispy potato skin, pillowy soft potato, salty bacon, and gooey melted cheese topped with sour cream makes for an irresistible bite. Whether it’s game day, a party, or just a snack craving, these loaded potato skins are guaranteed to disappear fast!
Which Potato Makes The Best Loaded Potato Skins?
Russet potatoes are the best variety for loaded potato skins because of their thick, brown skin, which crisps up well. This makes the skins perfectly portable: You can pick these babies up and eat them with your hands. Russets also don’t fall apart when you scoop out the middle to make way for the fillings. Other varieties like Yukon Gold and red potatoes simply don’t have a thick enough skin for this kind of double-baking, and the small size of red potatoes would also make for a lot more work.
FAQs & Tips
How To Make Ahead And Store
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. If you need to make these ahead of time, you can prepare them through step 5 and let them cool. Store the cooked potatoes in the refrigerator for up to 3 days. When you’re ready to serve, pop them into a 350°F oven and reheat. Then, pile on the toppings, melt and serve.
Check For Doneness
In step 2, use a metal skewer or butter knife to check for doneness. Using a potholder, pick up one of the potatoes and take it out of the oven. Carefully slide the skewer or knife into the center of the potato. If it slides in easily, it’s done. If not, bake the potatoes for an additional 5 minutes and check them again.
Use Parchment Paper
Just before step 6, when you add the cheese and bacon on top of the potatoes and bake until the cheese is melted, first line your baking sheet with parchment paper. This makes for an easier cleanup with any melted cheese that drips onto your pan. No parchment paper? You can also use foil.
Serving Suggestions
As party food, loaded potato skins make for a hearty appetizer. Make an amazing spread by serving these alongside Spinach Artichoke Dip, Crispy Baked Chicken Wings, some chips, this Homemade Salsa, and a veggie tray. Loaded potato skins also make a great appetizer on their own; serve them before a big meal of St Louis Ribs, Creamy Baked Mac And Cheese, and coleslaw.
Loaded Potato Skins
Ingredients
- 4 large russet potatoes washed and patted dry
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Smoked paprika to taste
- Garlic powder to taste
- Onion powder to taste
- 1 1/2 cups shredded cheddar cheese
- 4 teaspoons grated Parmesan cheese
- 6 slices bacon cooked and crumbled
- 1/4 cup green onions chopped
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400°F.
- Prick potatoes several times with a fork and use 1 tablespoon of olive oil to rub all four potatoes. Place on a baking sheet and bake for 50-55 minutes until tender.
- Remove potatoes from the oven, let cool slightly, then cut in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch on the skin. Brush the inside and outside of skins with the remaining olive oil.
- Sprinkle each potato skin with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Place the potato skins skin-side up back on the baking sheet. Bake for 10 minutes, then flip and bake for another 5 minutes or until crisp.
- Remove the skins from the oven, fill each with cheddar cheese, Parmesan cheese, and crumbled bacon. Return to the oven and bake for another 5 minutes until the cheese is melted.
- Top with green onions and serve with a dollop of sour cream on each skin.
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