Ingredients for Loaded Potato Skins

• 4 large Russet potatoes: The foundation for these ultimate loaded potato skins. Their starchy texture bakes up fluffy inside and holds shape perfectly.
• 2 tbsp olive oil: Essential for achieving those perfectly crispy potato skins. It helps crisp the outside and prevents sticking.
• 1 tsp kosher salt: Crucial for seasoning the potato skins from the start. It enhances all the flavors beautifully. Use a good quality kosher salt.
• 1 cup (4 oz) sharp cheddar cheese, shredded: Provides the essential gooey, tangy, and rich melt. Freshly shredding it yourself ensures superior texture and flavor.
• 6 slices thick-cut bacon, cooked and crumbled: The star of the show, adding a crucial smoky, salty crunch to every bite. Cook until extra crisp.
• 1/2 cup full-fat sour cream: Creates a wonderfully creamy and tangy base for the filling. Don’t skimp on the fat for the best texture.
• 2 tbsp unsalted butter, softened: Adds richness and a velvety smooth texture to the potato filling. Ensure it’s softened for easy mixing.
• 2 tbsp milk (whole or 2%): Helps achieve a perfectly creamy, mashable potato filling consistency. Warm it slightly before adding for best results.
• 1/2 tsp garlic powder: Infuses a subtle, savory depth into the potato filling. It’s a great flavor builder without being overpowering.
• 1/4 tsp onion powder: Enhances the savory profile of the filling without adding moisture. A little goes a long way for depth.
• 1/4 tsp freshly ground black pepper: Adds a fresh, pungent kick that balances the richness. Grind it just before use for maximum aroma.
• 2 tbsp fresh chives, chopped: Provides a delicate oniony freshness and vibrant color to the finished loaded potato skins. Always use fresh for best flavor.
• 2 green onions, thinly sliced: Delivers a mild, crisp onion flavor and a beautiful green garnish. Use both white and green parts.

How to Make Loaded Potato Skins

Bake Potatoes:

Wash and pierce large Russet potatoes, then rub with olive oil and kosher salt. Bake at 400°F (200°C) for 45-60 minutes until fork-tender, creating the perfect base for your Loaded Potato Skins.

Hollow Skins:

Once potatoes are cool enough to handle, halve them lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border to create sturdy skins. Reserve the fluffy potato flesh in a mixing bowl.

Create Filling:

Mash the reserved potato flesh with softened butter, sour cream, milk, garlic powder, onion powder, and black pepper until creamy. Fold in half of the shredded cheddar and half of the crumbled bacon.

Stuff & Bake:

Spoon the creamy potato mixture back into the hollowed potato skins. Top generously with the remaining shredded cheddar and crumbled bacon. Bake at 375°F (190°C) for 15 minutes.

Crisp & Melt:

After baking, broil the Loaded Potato Skins for 2-3 minutes, watching closely until the cheese is bubbly and golden brown, and the edges are crispy. This ensures the ultimate texture.

Garnish & Serve:

Remove the Ultimate Loaded Potato Skins from the oven. Garnish immediately with fresh chopped chives and thinly sliced green onions. Serve warm and enjoy these irresistible appetizers with family and friends.

How to Store Loaded Potato Skins

To store leftover Loaded Potato Skins, allow them to cool completely. Refrigerate them in an airtight container for up to 3-4 days. Stacking them while warm can make them soggy, a mistake I’ve made! For best fresh quality, consume them quickly. Discard if you notice any off smells or mold.

For make-ahead convenience, cook bacon and shred cheese up to 2 days ahead. The potato filling can also be prepared and stored separately. Assemble the skins just before their final bake for the best results.

Reheat in the oven or air fryer for best crispness. Avoid microwaving.

What to Serve with Loaded Potato Skins

Serve these Ultimate Loaded Potato Skins immediately after garnishing. Arrange them beautifully on a platter for a festive touch, perhaps with a sprinkle of extra chives. They are perfect enjoyed warm, right out of the oven, ensuring that cheesy, crispy goodness. For a complete meal, pair them with a fresh, crisp green salad or a cold craft beer.

My personal favorite way to serve them is on game day. They’re the perfect, satisfying finger food that everyone can easily grab and enjoy while cheering on their team. Always a guaranteed hit!

Frequently Asked Questions

→ Can I make The Ultimate Loaded Potato Skins ahead of time for entertaining?

Yes, you can prep the bacon and shred cheese up to two days prior. The potato filling can also be made separately and stored. Assemble and bake just before serving for the best, freshest results and ultimate crispness.

→ How do I prevent soggy Loaded Potato Skins when reheating leftovers?

Avoid microwaving, as it makes them soggy. Reheat leftover Loaded Potato Skins in the oven at 350°F (175°C) or an air fryer for 10-15 minutes until heated through and crispy. This brings back the perfect texture.

→ Can I use a different type of cheese in these Ultimate Loaded Potato Skins?

Absolutely! While sharp cheddar is classic, you can substitute with Monterey Jack, Colby, or even a mix. I’ve used smoked gouda for a twist. Just ensure it melts well for that perfect gooey texture.

→ How long can I store leftover Loaded Potato Skins in the refrigerator?

Store cooled Loaded Potato Skins in an airtight container in the refrigerator for up to 3-4 days. Stacking them warm makes them soggy, which I learned the hard way. Reheat properly for best quality.

→ What if I don’t have a broiler to crisp The Ultimate Loaded Potato Skins?

If no broiler, increase the oven temperature to 400°F (200°C) for the last 5-7 minutes of baking. Keep a close eye on them; they won’t get quite as golden, but will still crisp up nicely.