These Crisp Loaded Potato Skins are the ultimate appetizer or side dish—crunchy on the outside, fluffy on the inside, and loaded with melty cheese, smoky bacon, and fresh green onions. Each skin is a handheld bite of comfort, with a buttery crisp shell and a savory, cheesy center. Whether you serve them with sour cream, ranch, or a spicy aioli, they’re guaranteed to disappear fast.
What makes these potato skins truly irresistible is the double-bake method: first to cook the potatoes through, and then again after scooping and seasoning to crisp up the shells. The result? A perfect contrast of textures and flavors in every bite. Plus, they’re endlessly customizable—add jalapeños, swap in sweet potatoes, or go tropical with pineapple and BBQ chicken.
Ingredients:
- 6 small to medium russet potatoes
- 2 tablespoons olive oil or melted butter
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped green onions or chives
- Sour cream, for serving (optional)
Instructions:
1. Bake the Potatoes:
- Preheat your oven to 425°F (220°C).
- Scrub the potatoes clean and pat dry. Prick each one a few times with a fork.
- Place directly on the oven rack or a baking sheet and bake for 45–50 minutes, or until fork-tender.
- Let them cool until easy to handle—about 15–20 minutes.
2. Scoop and Season:
- Slice each potato in half lengthwise.
- Using a spoon, carefully scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin (save the scooped-out potato for mashed potatoes or soup).
- Brush both sides of the skins with olive oil or melted butter.
- Sprinkle with garlic powder, paprika, salt, and pepper.
3. Crisp the Skins:
- Place the skins cut-side down on a baking sheet lined with parchment or foil.
- Bake for 15 minutes, then flip and bake another 5–10 minutes, until edges are golden and crisp.
4. Load with Toppings:
- Flip the skins cut-side up. Sprinkle each with shredded cheese and crumbled bacon.
- Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
- Remove from the oven and top with chopped green onions or chives.
- Serve hot with sour cream or your favorite dipping sauce.
Tips & Variations:
- Make it tropical: Add diced pineapple, BBQ chicken, and a drizzle of mango habanero sauce.
- Vegetarian twist: Swap bacon for sautéed mushrooms or black beans and corn.
- Air fryer option: Crisp the skins at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Make-ahead: Bake and scoop the potatoes in advance. Store in the fridge and crisp just before serving.
- Mini version: Use baby potatoes for bite-sized party snacks.
These crispy potato skins are a celebration of texture and flavor—simple, satisfying, and endlessly riffable. If you’d like to turn them into a layered casserole or stuff them with tropical flair next, I’m ready when you are, My!