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This hearty Potato Skins Recipe makes a delicious, easy appetizer that can be customized with your favorite toppings for your game day gathering or potluck.
Meggan’s notes
The ultimate Potato Skins are boldly filled with all the flavors you know and love – and a handful you never even thought of!
I’ll never pass on cheese and bacon in a potato skin, but with this loaded potato skins recipe, you’re getting so much more. More color, more flavor, more fillings – and that all adds up to the best potato skin you’ve ever had.
I said what I said.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Russet potatoes: For potato skins, sturdy Russet potatoes work best. They have thicker skins and a nice size and shape for the appetizer portion. Bake the potatoes at a high temperature to score extra crispy potato skins. To cut down on the initial bake time by using the microwave, see my post on how to microwave potatoes, or my post on how to bake potatoes in an air fryer.
- Seasoned salt: Use store-bought or try my homemade Lawry’s Seasoned Salt recipe to save a dollar or two.
- Chives: Or substitute thinly sliced scallions (green onions).
Step-by-step instructions
- Adjust an oven rack to the middle position and preheat the oven to 400 degrees. With a fork or skewer, poke some holes in each potato to let moisture escape while it cooks. Brush the outside of the potatoes all over with olive oil, then season generously with seasoned salt (I like 2 teaspoons seasoned salt divided among all 12 potatoes).
- Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes. Line a rimmed baking sheet with foil for easy cleanup and increase oven temperature to 425 degrees.
- While the potatoes are baking, in a cold skillet, arrange bacon in a single layer. Turn the skillet to medium heat and cook, flipping the pieces often to promote even browning, until they reach your desired doneness (8 to 15 minutes). Remove from oven and drain on paper towels, the chop or crumble into small pieces.
- Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl (reserve for another use) leaving about 1/4″ border around the edges and middle.
- Arrange the potato halves on prepared baking sheet. Divide bacon and scallions among potato halves.
- Sprinkle each with sharp cheddar cheese.
- Bake until cheese is bubbly and golden, about 10 to 15 minutes.
- Remove from oven and top with guacamole, sour cream, olives, and tomatoes. Garnish with reserved scallions (fresh chives work too).
Recipe tips and variations
- Yield: Each batch makes 24 potato skins, or 12 servings (2 pieces each). Feel free to double or triple to feed a crowd.
- Make ahead: To get a jump start on prep, bake the potatoes up to 2 days in advance and store in the fridge. You can also prepare the potato skins through step 6 up to 24 hours in advance. Bake as directed, allow to cool completely, and store in refrigerator until ready to serve. Reheat, garnish, and enjoy.
- Reheating: Preheat oven to 350 degrees. Place the pre-baked skins on a lined baking sheet. Bake until heated through, about 10 minutes. Garnish and serve.
- Bonus toppings: If desired, mix things up with canned and drained black beans, Pico de Gallo, cooked and drained ground beef, mushrooms, spinach, diced bell pepper, and/or any shredded or crumbly cheese you like.
- Saucy: Serve your potato skins with cheese sauce, red salsa, or ranch dressing.
- Game day: Round out your spread with some of my favorites, such as Air Fryer Chicken Wings, Beer Cheese Dip, and cheesy Irish Nachos.
- Mini Twice-Baked Potatoes: Mini Twice Baked Potatoes taste like tiny, classically-flavored loaded baked potatoes.
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Potato Skins Recipe
This hearty Potato Skins Recipe makes a delicious, easy appetizer that can be customized with your favorite toppings for your game day gathering or potluck.
Ingredients
- 12 medium russet potatoes scrubbed and dried (about 6 pounds, see note 1)
- 6 tablespoons olive oil
- Seasoned salt (see note 2)
- 1 bunch scallions thinly sliced, some reserved for garnish
- 1 pound bacon
- 2 cups shredded cheddar cheese
- 1 cup guacamole
- 1 cup diced tomatoes
- 1 cup sour cream or plain Greek yogurt
- 1 (15-ounce) can pitted black olives drained and sliced
Instructions
To bake the potatoes:
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork. Rub each potato all over with olive oil, then season generously with seasoned salt (I like 2 teaspoons seasoned salt divided among all 12 potatoes).
- Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes. Line a rimmed baking sheet with foil or parchment paper for easy cleanup and increase oven temperature to 425 degrees.
To cook the bacon:
- While the potatoes are baking, in a cold skillet, arrange bacon in a single layer. Turn the skillet to medium heat and cook, flipping the pieces often to promote even browning, until they reach your desired doneness (8 to 15 minutes). Remove from oven and drain on paper towels, the chop or crumble into small pieces.
To make the skins:
- Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl (reserve for another use) leaving about 1/4" border around the edges and middle.
- Arrange the potato halves on prepared baking sheet. Divide bacon and scallions among potato halves, then sprinkle each with cheddar cheese.
- Bake until cheese is bubbly and golden, about 10 to 15 minutes. Remove from oven and top with guacamole, sour cream, olives, and tomatoes. Garnish with reserved scallions.
Notes
- Russet potatoes: For potato skins, sturdy Russets potatoes work best. They have thicker skins and a nice size and shape for the appetizer portion. Bake them at a high temperature to score extra crisp skins. To cut down on the initial bake time by using the microwave, see my post on how to bake potatoes.
- Seasoned salt: Use store-bought or try my homemade Lawry’s Seasoned Salt recipe to save a dollar or two.
- Yield: Each batch makes 24 potato skins, or 12 servings (2 pieces each). Feel free to double or triple to feed a crowd.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 2 piecesCalories: 500kcalCarbohydrates: 41gProtein: 19gFat: 29gSaturated Fat: 11gTrans Fat: 1gCholesterol: 58mgSodium: 602mgPotassium: 1158mgFiber: 4gSugar: 2gVitamin A: 338IUVitamin C: 16mgCalcium: 189mgIron: 3mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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