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This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
This Loaded Potato Skins Recipe is an easy, homemade take on everyone's favorite restaurant appetizer. It comes together with six simple ingredients in less than 30 minutes and always turns out crispy on the outside with a tender, cheesy filling. Prepare a platter for game day, parties, or a fun afternoon snack!
I've always loved TGI Fridays potato skins, but I don't have a restaurant nearby. So, I decided to make them at home, and the recipe turned out so delicious that I may never go back to the restaurant version again!
Not only are they tasty, but these potato skins are also foolproof to make, gluten-free, and super versatile. My girls love getting to mix and match different toppings. As a result, they've become a staple in my appetizer lineup, alongside crowd-favorites like my Parmesan Puff Pastry Twists, Loaded Shredded Chicken Nachos, and Cheesy Stuffed Garlic Bread Bites, and guests always ask for the recipe.
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Key Ingredients and Notes
- Potatoes - I find that Russet potatoes are best, because they hold up well in the oven and become crispy on the outside. I always look for larger potatoes, preferring them over small potatoes, because they hold more fillings.
- Bacon - I love the savory, smoky flavor that bacon adds to this dish. I use thick-cut applewood smoked pork bacon, but turkey bacon will also work.
- Cache Valley® Shredded Triple Cheddar Cheese - This pre-shredded cheese is my go-to for loaded potatoes of any kind, because sharp flavor adds a delicious, salty taste while melting nicely in the oven.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
Possible Variations
- Protein - Swap the bacon for shredded BBQ chicken, diced ham, cooked chorizo, or crumbled breakfast sausage for a heartier, protein-packed option.
- Cheese - Replace the triple cheddar with shredded Colby Jack, shredded Swiss, or shredded mozzarella and provolone for a different taste.
- Veggies - Include sautéed mushrooms, caramelized onions, roasted broccoli, or diced tomatoes for added texture, flavor, and nutrients.
- Southwest Style - Add black beans, corn, and a pinch of taco seasoning, then finish by sprinkling the potatoes with pepper jack, and finish with cilantro and salsa before serving.
- Buffalo Chicken - Top the potatoes with shredded buffalo chicken instead of bacon and a dash of garlic powder and black pepper. Then, add a drizzle of ranch or blue cheese dressing before serving for extra flavor.
- Ranch Flavor - Sprinkle ranch seasoning over the potato shells before adding cheese, then finish with a drizzle of ranch dressing.
- Spice - Add sliced jalapeños, a pinch of crushed red pepper flakes, or a drizzle of hot sauce for a little extra bite.
- Sauce - Swap sour cream for Greek yogurt, chipotle crema, or a drizzle of queso for a different flavor profile.
As Seen on TV
I had the chance to share this recipe with The Food Nanny on KUTV. Make sure to watch the segment to see all my best tips and tricks!
Watch the segment here →
How to Make Loaded Potato Skins
Prepare the potatoes - Slice the potatoes in half lengthwise, and use a small spoon to carefully scoop out the potato flesh. Make sure to leave a border around the skins, so they hold their shape!
Bake - Drizzle the shells with olive oil, cooking oil spray, or melted butter, and place potatoes cut side up on a sheet pan lined with foil. There's no need to poke them with a fork, like you would baked potatoes!
Arrange the bacon strips alongside the potatoes, and bake until the bacon is crispy and the shells are golden brown. Adjust the cook time as needed, depending on your oven and the size of the potatoes.
Layer - Chop the crispy bacon into small pieces. Then, top the potato shells with shredded cheese, followed by the bacon pieces.
Bake - Return the potato skins to the oven, and bake again until the cheese is melted.
Serve - Top each potato skin with a dollop of sour cream, garnish with fresh chives or green onions (scallions), and enjoy warm!
Amanda's Expert Tips
- Leave a border - Scoop out the centers while leaving about ¼ inch of potato inside to keep the skins sturdy and prevent tearing. The skins not only hold the potatoes together but also contribute to the crisp exterior and provide a boost of fiber.
- Avoid soggy potatoes - Don't skip the first bake! This creates a crispy shell that prevents moisture from seeping into the potatoes and causing them to become soggy.
- Broil - For extra crispy potatoes, try sprinkling the potato skins with salt before baking. Then, broil the Russets at the very end of baking. Just be sure to keep a close eye on the oven to avoid burning the melted cheese or potatoes.
- Save the centers - Use the scooped potato filling for Cheesy Mashed Potatoes with Gouda & Cheddar, breakfast hash, or to thicken Loaded Potato Soup.
How to Store
Homemade loaded potato skins are best served right away while they're still crisp and warm. However, if needed, store cooled skins without the toppings in an airtight container for up to 3 days.
You can also freeze leftover skins without the toppings for up to 2 months! To do so, let the potato skins cool completely. Then, arrange them on a baking sheet, and freeze until solid. Transfer the skins to a freezer-safe container to store.
To serve, thaw frozen potato skins in the fridge overnight. Then, warm leftovers in the oven at 375°F for 8-10 minutes or until crisp, and add toppings just before serving. Or, warm leftover potatoes in the air fryer at 350°F. Avoid the microwave! It tends to make the skins soggy.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Ways to Use Potatoes
If you love this crispy Loaded Potato Skins Recipe, be sure to try these potato recipes, too!
- Crispy Potato Wedges with Lemon Aioli - Thick, seasoned, crispy wedges with a bright, zesty sauce for dipping.
- Smashed Red Potatoes with Blue Cheese - A crispy, cheesy side dish or appetizer made with five ingredients.
- Cheesy Bacon Ranch Potatoes - Crispy potatoes with salty, cheesy, zesty toppings no one can resist.
- Cheddar Bacon Potato Salad - A flavorful take on a classic side with cheese, bacon, and hard-boiled eggs.
Recipe
Loaded Potato Skins Recipe
Video
Ingredients
- 4 medium russet potatoes, baked until tender
- Avocado oil or baking spray
- 4 strips thick-sliced bacon
- 1 - 1 ½ cups Cache Valley® shredded triple cheddar
- Sour Cream
- Fresh chives, minced
Instructions
- Preheat the oven to 400°F and line a large sheet pan with foil.
- Cut the baked potatoes in half lengthwise. Carefully scoop out the centers, leaving about a ¼-inch border to help the skins hold their shape.
- Lightly drizzle the potato shells with avocado oil (or spray with baking spray) and place them cut-side up on the prepared sheet pan. Arrange the bacon strips alongside the potatoes.
- Cook in the oven for 10-15 minutes, until the bacon is crispy and the potato shells are golden and slightly crispy. Remove the bacon and chop it into small pieces.
- Sprinkle the potato shells evenly with shredded cheddar and top with the chopped bacon. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
- Top with sour cream and fresh chives before serving.
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