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Loaded Potato Skins Recipe

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4 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Description

Loaded Potato Skins are a classic appetizer featuring crispy baked potato halves generously topped with melted cheddar cheese, savory cooked bacon crumbles, and finished with rich melted butter. Served hot with a variety of dipping sauces such as sour cream with chives, ranch dressing, or sour cream paired with salsa, these flavorful skins make a perfect party snack or comfort food treat.

Ingredients

Potatoes

  • 6 potatoes
  • Olive oil, for coating
  • Kosher salt (optional)

Toppings

  • 2 cups cheddar cheese, shredded
  • 1/2 pound cooked and crumbled bacon
  • 1/4 cup butter, melted
  • Chives (optional, for garnish)

Dipping Sauces

  • 1 cup sour cream
  • 1 tablespoon chives (for sour cream and chives sauce)
  • Ranch dressing (your favorite or homemade)
  • 2/3 cup sour cream (for sour cream and salsa sauce)
  • 1/3 cup salsa (for sour cream and salsa sauce)

Instructions

  1. Bake Potatoes: Preheat the oven to 400°F (200°C). Wash and dry each potato thoroughly. Using a fork, poke the skin about 8 to 10 times per potato to allow steam to escape. Rub a light coat of olive oil over each potato to help crisp the skin and, optionally, sprinkle with kosher salt.
  2. Roast Potatoes: Place the potatoes directly on the middle rack of the oven. Position a baking sheet on the lower rack to catch any drippings. Bake for about 1 hour, until the skins are crisp and a fork inserted easily goes through.
  3. Prepare Potato Skins: Remove the potatoes from the oven and cool on a rack for 10 to 15 minutes. Cut each potato in half lengthwise. Carefully scoop out some of the center flesh from each half, leaving about a 1/2 inch layer of potato intact on the skin.
  4. Butter and Broil Skins: Brush the insides and edges of the potato skins all over with melted butter using a pastry brush. Arrange the skins on a baking sheet and broil on high for 4 to 6 minutes until the edges turn golden brown and slightly crisp.
  5. Add Toppings and Melt Cheese: Evenly distribute the shredded cheddar cheese and cooked bacon crumbles inside each potato skin. Return to the broiler and cook for another 1 to 2 minutes, or until the cheese is thoroughly melted and bubbly.
  6. Prepare Dipping Sauces: While the potato skins broil, prepare the dipping sauces. For sour cream with chives, combine 1 cup sour cream with 1 tablespoon chopped chives and chill for at least 1 hour. For sour cream and salsa, mix 2/3 cup sour cream with 1/3 cup salsa and chill similarly. Have your favorite ranch dressing ready if preferred.
  7. Serve: Remove the loaded potato skins from the oven and serve hot with one or several of the prepared dipping sauces: sour cream and chives, ranch dressing, or sour cream and salsa.

Notes

  • Be sure to prick the potatoes with a fork before baking to avoid bursting.
  • Leaving a thin layer of potato inside the skin ensures crispiness while maintaining structure.
  • Use fully cooked bacon crumbles to speed up preparation and achieve the best texture.
  • Broiling the skins twice helps achieve a crispy skin and perfectly melted cheese topping.
  • Dipping sauces can be made ahead and refrigerated for convenience.
  • Substitute cheddar cheese with other melting cheeses like Monterey Jack or a blend for variety.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/loaded-potato-skins-recipe/