Crispy Loaded Potato Skins Baked in the Oven

There’s nothing quite as satisfying as a plate of deliciously loaded potato skins that are topped with salty bacon bits, melted cheddar cheese, and a dollop of tangy sour cream. These little babies are baked in the oven to crispy perfection making them enticing appetizers. I dare you to eat just one!

Why I love these Loaded Potato Skins

• These little jewels are ideal finger food for any get-together and are the perfect size for “grab and go.” 
• Baked crisp instead of deep-fried. Most restaurants will throw the skins in a deep fryer to crisp them up, making them greasy. Not these. They are baked in the oven on high heat until crispy.
• A healthier way to eat a loaded baked potato. Who doesn’t love a fresh-out-of-the-oven baked potato with loads of bacon, cheese, and sour cream? But oh the calories!! These cut down on that a little bit because they’re small with less “load” but yet scrumptious. And bonus – the skins have amazing nutritional value and are loaded with fiber and antioxidants. 

The Ingredients

The ingredient list is simple with the foundation being potatoes, obviously. Brush on some melted butter, sprinkle on coarse sea salt, and black pepper, add crispy bacon bits, and shredded cheddar cheese. For an added treat dollop on some sour cream and garnish with chives. See, there’s really nothing to the recipe. 

What kind of potato is best for Loaded Potato Skins?

Russet potatoes are the best for baked potato skins because they have the firmest skins and they won’t fall apart when you are scooping out the insides or adding all the fixin’s. 

Choose smaller potatoes for bite-size appetizers. They’re the perfect size for a hand-held snack. 

How to Make Crispy Loaded Potato Skins in the Oven

#1 – Bake the potatoes in a 400°F oven.

First, pierce each potato on all sides with a fork. This will release steam while they’re cooking. Then coat each potato well with olive oil. Sprinkle with coarse sea salt and place on a wire rack that sits on a baking sheet. Bake for 40 to 50 minutes, depending on the size of the potatoes.

Three ways to know if your baked potato is done. 1)When pierced with a fork it should slide through the potato freely. 2) If you gently squeeze the potato in the middle it should give easily under the pressure. 3) Inserting an internal thermometer into the center should register 210°F when it is done.

#2 – Cutting the Potatoes

Make sure and let the potatoes completely cool before cutting them. Once they are cooled, cut lengthwise using a serrated knife. This will keep the potato skins from tearing. 

#3 – Scooping out the Flesh

Scoop out the flesh of the potato with either a melon ball or a small ice cream scoop. Honestly, you can use a small spoon if that’s all you have.

You want to leave about 1/4 of an inch of flesh on the skins. This will give them more substance and firmness to hold all the “good stuff.”

• The scooped out flesh can be used for gnocchi, mashed potatoes, potato pancakes, add it to potato soup, etc. 

#4 – Baking a second time

Once the flesh is scooped out, melt some butter and brush it on both sides of the halved potatoes and sprinkle with coarse sea salt and freshly ground black pepper. Place the potatoes back in the oven, skin side up, and cook for eight minutes. Using tongs, gently turn the potato skins over and cook for another five minutes until they are crispy and browned. 

• If you have leftover bacon grease, you can brush that on the potato skins instead of butter. This adds another dimension of “bacon” love. 

#5 – Adding Shredded Cheese and Bacon Bits

This is where it gets really good! Add shredded cheddar cheese (or whatever kind you prefer) and crispy bacon bits. You can add as much or as little as you like. For me, the more the merrier! 

• When buying cheese don’t grab the bag that is already shredded. There is an additive to the pre-shredded bag to keep it from clumping. But the cheese doesn’t melt together nicely. It’s a little extra work to grate it yourself, but the end result is better, in my opinion. 

Place the baking sheet back in the oven for the third time, but only long enough to melt the cheese. 

Can you Bake the Potato Skins ahead of time and freeze?

Yes. Follow steps 1-3 (see above). Once the potatoes are cooked and the flesh has been scooped out, let them cool completely. Place them individually, side by side, on a cookie sheet, and freeze until they’re fully frozen. Stack them on top of each other and place them in a freezer ziplock bag. They will keep in the freezer a good two months. 

When you’re ready to cook and serve, thaw them completely and follow steps 4-5 (above).

Other Topping Ideas

• BBQ – Pulled Pork and BBQ Sauce
• Mexican – Chorizo, jalapenos, cheese, guacamole, and sour cream
• Pizza – Marinara sauce, pepperoni, and mozzarella cheese
• Buffalo Chicken  – shredded chicken with buffalo sauce and cream cheese

This Loaded Potato Skins recipe is on the “easy” scale of cooking. You do have to plan ahead though because there is quite a bit of oven time. But once the baking is done, all that’s left is to sprinkle some shredded cheese, add some crumbled bacon, some more bacon, and dollop it with sour cream. That’s it. Pretty basic and pretty dang simple. BUT, OH SO DELICIOUS!

When I’ve made the Loaded Potato Skins for a get-together with friends, a whole platter would easily be devoured in less than five minutes. Note to self, “Next time, double the recipe. There’s never enough to satisfy these ravenous guests.”

If you love potato recipes, check out these:

Baked Sweet Potato Fries

Hasselback Potato Ring

Potatoes and Onions on the Grill

Sweet Potato Rounds

Roasted Garlic Mashed Potatoes

Sheet Pan Roasted Vegetables and Potatoes

 

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