I love some good crispy loaded potato skins. A crispy potato shell, filled with melted, gooey cheese and salty, smoky bacon, what’s not to love there? These were always one of my favorite bar foods, and here’s how you can make them at home.
Loaded baked potato skins used to be on almost every bar and tavern appetizer menu. It’s a shame you don’t see them as often these days. I think loaded potato skins are in my top three pub grub options, right up there with mozzarella sticks and some great wings. So, if they’re going to be harder to find at the bars, why not make them at home.
Unlike my beloved potato skins from the bar, this homemade version is baked instead of deep-fried. This makes them a little bit healthier, and a bit easier for a home cook as well. These crispy loaded potato skins take a bit of time to cook, but most of it is hands-off time while baking the potatoes. Once baked, you just need to core out the potatoes and do a few more quick rounds under the broiler to crisp up the skins and melt that cheesy goodness.
What I love about homemade loaded potato skins is not only are they easy to make, but like my homemade mozzarella sticks, they’re incredibly versatile and easy to make into large batches for freezing. Take this baked potato skins recipe as a base and then experiment with it, making your own family’s new favorite appetizer.
Jump to:
🥘 Ingredients for Loaded Baked Potato Skins
The photos pretty much show what you’re going to need to make these crispy loaded potato skins recipe: potatoes, cheese, and bacon. In reality, there’s only a few more ingredients besides those, and there’s plenty of variations you can make. I’ll list a few further down in the post.
Potatoes – Use Russet potatoes for potato skins. They have a more robust skin than other varieties and hold up better to being baked and broiled multiple times. If you live outside the US, look for “floury” potato varieties, such as Maris Piper or King Edwards in the UK.
Oil – I like to use a bit of oil to coat the potatoes while they bake. I typically use olive oil, but you can use pretty much any oil or fat other than butter. The oil helps crisp up the skin and adds a bit of flavor.
Salt – I also like to coat the outside of the oiled potato with some kosher salt before baking. It draws out a bit of moisture from the potato, leading to a bit of a drier and fluffier interior. It also slightly helps the potato cook more evenly, but most importantly, it seasons the skin that you’ll be eating.
Seasoning – Other than just salt, I like to add a bit of garlic powder and ground black pepper. Add this to the shelled out inside of the potato later.
Cheese – Whatever cheese you use, I suggest buying a block and shredding it yourself. The classic option is cheddar, while most restaurants usually use a blend of Monterey Jack and cheddar.
Bacon – Another classic topping is chopped bacon. You can cook a few strips and dice it yourself or use bacon bits or bacon pieces instead.
Green Onion – I show this in the photo because chopped green onions/scallions are a classic topping once the potato skins are cooked. This is optional though, so feel free to omit them.
🔪 How to Make Crispy Loaded Potato Skins
Bake & Prep the Potatoes
Preheat your oven to 425°F / 220°C and line a baking sheet with foil.
Since you’ll be eating the skins of the potatoes, start by thoroughly washing and scrubbing them and then patting them dry. In a large mixing bowl, add the potatoes and pour the oil over them. Add the salt and turn the potatoes to coat them well.
After moving the potatoes to the oven, pour the remaining salty oil into a small bowl and set aside.
Use a sharp knife or toothpick and poke 2-3 holes in the potatoes. Place the salted and oiled potatoes on the baking sheet (or directly on the oven rack with the baking sheet below them) and bake for 45-55 minutes. Once fork tender and cooked through, remove from the oven and set aside until cool enough to handle.
(These potato skins can be a bit salty. If you’d like to remove some of the salt, don’t wash them off after baking, but use a paper towel to brush them off before continuing.)
When the potatoes are cool enough to handle but still warm, cut them in half lengthwise. Using a cookie scoop, melon baller, or spoon if that’s all you have, remove the filling of the potatoes, leaving at least a ¼” border.
Make the Potato Skins
Move the oven rack to the second highest position and change the oven to a high broiler setting.
Place the potato skins back on the baking sheet, cut side down. Lightly brush the outsides with the reserved oil from before and place under the broiler for 4-5 minutes.
Remove the skins from the oven and flip them over. Lightly brush with the oil again, then add a sprinkle of black pepper and garlic powder. Place back under the broiler until the cut edges and interior are slightly crisped, another 2-3 minutes.
Take them out of the oven again. Now top the potato skins with the shredded cheese and a bit of the bacon bits. Place them back under the broiler until the cheese has melted, about 2 minutes.
Remove them from the oven and allow them to cool for a minute or two. Once they’re cool enough to handle, place the crispy loaded potato skins on a plate and top with a bit of chopped green onions if you want and serve with a side of sour cream.
📖 Loaded Potato Skin Variations
While this crispy loaded potato skin recipe makes a great, traditional potato skin that tastes as good as fried ones from a restaurant, they’re endlessly variable also. Using the potato shells as a vessel, you can add a ton of different toppings. Here are just a few ideas.
Loaded Potato Skins Filling Ideas
BBQ Potato Skins – In this version you can add some smoked paprika to the seasoning, then top the potato skin with pulled pork, pulled chicken, or chopped brisket, tossed in BBQ sauce and topped with sharp cheddar, smoked gouda, or a smoked provolone.
Pizza Potato Skins – This version has a few ways of being made, but consider, optionally, a little bit of marinara sauce topped with shredded mozzarella and topped with slices or chopped pieces of pepperoni. You could also top with chopped meatballs, crumbled Italian sausage, or some onion and pepper. Also consider adding some dried oregano and/or basil to the seasoning.
Sandwich Type Skins – Take ideas from popular sandwiches for the toppings, such as a bacon cheeseburger, Reuben, Philly cheesesteak, etc.
Other Ideas – Consider other fillings like chili topped with sharp cheddar, buffalo chicken topped with bleu cheese, or a Tex-Mex style potato skin topped with things like corn, black beans, queso fresco, and chopped cilantro.
Dippable Potato Skins – For these, make plain potato skins seasoned on both sides. Use them as chips or crackers for dipping in sauces like a queso dip, beer cheese, or even salsa.
Cooking Style Variations
Deep-Fried Potato Skins – These restaurant-style loaded potato skins are baked as normal and then deep-fried. Bring oil or fat to 375°F and fry fresh or frozen potato skins for 2-3 minutes, until well browned and crispy. Sprinkle a seasoning mix of 50% salt, 25% black pepper, and 25% garlic powder into the potato skins as soon as they come out of the fryer. Add the cheese and bacon and place under the broiler for about 2 minutes.
Air-Fryer Potato Skins – If making in an air-fryer, you can bake the potatoes as normal or cook them in the air-fryer for about 35-45 minutes at 400°F. Keep the air-fryer at 400°F while you prepare the cooked potatoes. Coat the outside of them with a bit of oil, then place them cut side down in the air-fryer. Cook for 8-10 minutes, flipping halfway through. Add the black pepper and garlic powder seasoning and top with the cheese and bacon. Return to the air-fryer for another 2 minutes to melt the cheese.
Less Crispy – For anyone that wants a nicely browned but slightly less crispy version of these potato skins, you can achieve that in the oven by skipping the broiler setting. Keep the oven at 425°F and cook the potato skins cut side down for about 15 minutes. Flip them over and cook for another 6-8 minutes. Fill them as usual and then place back into the oven for another 5-6 minutes.
💭 Loaded Potato Skin Tips
- Use small to medium Russet potatoes. Potato skins should be a good 2-3 bite appetizer that is easily held. Because of that, use potatoes that are roughly 3-4” in length. Use Russet potatoes because they have a thicker skin than other varieties and hold up better to the multiple cooking steps.
- Wash and dry the potatoes well. Since you’re eating the outside skin of the potato, be sure to thoroughly wash and scrub them. Once washed, be sure to pat them dry fully also. If a potato is too wet when baked, it will steam the outside and not get as crispy.
- Salt and oil the baked potato. Coating the potatoes in salt and oil adds flavor and helps to crisp up the skin as it bakes. This also helps the potato to cook evenly and prevent dry, leathery spots from forming.
- Poke a few holes in the potatoes. You don’t need to prick the potato a dozen times with a fork. Cooking a potato in a microwave is more likely to see them explode without poking holes in them, but this is less likely to happen in the oven. Use a knife or toothpick to pierce the skin 2-3 times and that should be plenty. This helps the steam to escape the potato, and I find it helps to keep the skin from separating too much from the potato when making potato skins.
❄️ How to Store Loaded Potato Skins
Once cooled completely, you can store leftover crispy loaded potato skins in an airtight container. Refrigerate for 3-4 days. To reheat, place in a 400°F oven or air fryer for a few minutes, until heated through and the cheese is melted and bubbling.
You can also freeze leftover potato skins for 2-3 months in an airtight container or freezer bag. When ready to reheat, you can place them directly from the freezer into a 400°F oven or air-fryer for about 15-20 minutes.
If you want to make these ahead, or make a large batch, don’t fill them. Make as many potato skins as you would like, all the way through the directions up until adding the filling. Allow them to cool completely, then place on a baking sheet or quarter sheet and freeze for 1-2 hours until frozen solid.
Transfer the frozen potato skins to a freezer bag or airtight container and keep frozen for up to 4-6 months. When ready to serve, place the frozen skins in a 400°F oven or air fryer for 10-15 minutes. Once hot and crispy, add the seasoning and toppings, and return to the oven for a few minutes until the cheese is melted and bubbling.
📋 Recipe
Crispy Loaded Potato Skins
Ingredients
- 6 small to medium Russet potatoes
- ¼ cup olive oil
- 2 tablespoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup shredded sharp cheddar, see note
- ¼ cup bacon bits
- 2 tablespoons chopped green onion, optional
- Sour cream for serving, optional
Directions
Bake & Prep the Potatoes:
- Preheat your oven to 425°F / 220°C and line a baking sheet with foil.
- Since you’ll be eating the skins of the potatoes, start by thoroughly washing and scrubbing 6 medium Russet potatoes and then patting them dry. In a large mixing bowl, add the potatoes and pour ¼ cup olive oil over them. Add 2 tablespoons kosher salt and turn the potatoes to coat them well.
- After moving the potatoes to the oven, pour the remaining salty oil into a small bowl and set aside.
- Use a sharp knife or toothpick and poke 2-3 holes in the potatoes. Place the salted and oiled potatoes on the baking sheet (or directly on the oven rack with the baking sheet below them) and bake for 45-55 minutes. Once fork tender and cooked through, remove from the oven and set aside until cool enough to handle.
- (These potato skins can be a bit salty. If you’d like to remove some of the salt, don’t wash them off after baking, but use a paper towel to brush them off before continuing.)
- When the potatoes are cool enough to handle but still warm, cut them in half lengthwise. Using a cookie scoop, melon baller, or spoon if that’s all you have, remove the filling of the potatoes, leaving at least a ¼” border.
Make the Potato Skins:
- Move the oven rack to the second highest position and change the oven to a high broiler setting.
- Place the potato skins back on the baking sheet, cut side down. Lightly brush the outsides with the reserved oil from before and place under the broiler for 4-5 minutes.
- Remove the skins from the oven and flip them over. Lightly brush with the oil again, then add a sprinkle of ¼ teaspoon ground black pepper and ¼ teaspoon garlic powder that’s been mixed. Place back under the broiler until the cut edges and interior are slightly crisped, another 2-3 minutes.
- Take them out of the oven again. Now top the potato skins with shredded sharp cheddar cheese and some bacon bits. Place them back under the broiler until the cheese has melted, about 2 minutes.
- Remove them from the oven and allow them to cool for a minute or two. Once they’re cool enough to handle, place the crispy loaded potato skins on a plate and top with a bit of chopped green onions if you want and serve with a side of sour cream.
Wendi Nichols says
I'm confused about this recipe. When this recipe pops up on a Google search, it says they deep fried. But I don't find that anywhere in the actual recipe.
Chris Pezzana says
Do you remember how you found the recipe on Google? I couldn't find my recipe when searching for "fried" potato skins, but I did notice a lot of the results included recipes that I know are also oven baked like mine.
I do mention a deep-fried and air-fried version above though. If you look under Loaded Potato Skin Variations > Cooking Style Variations, I do a quick walk-through on how to make them with those methods as well.