This Loaded Potato Skins recipe is an easy appetizer, snack, or side dish. The skins are crispy due to a hefty dose of garlic and olive oil and loaded with cheese and bacon.
This appetizer costs about $5.12 to make eight servings. That works out to just $0.64 per serving.
Loaded Potato Skins
You can order these at a restaurant or buy them in the freezer section at the grocery store. However, I find them too greasy and not nearly as good as when I make them at home. And the good news is, they are easy to make using common ingredients.
Loaded Potato Skins are a classic appetizer that kids and adults love. They are a total crowd-pleaser. I mean, what is not to love about the combination of bacon, cheese, and sour cream? You can serve these potato skins as an appetizer or even a side dish.
These flavorful Potato Skins are baked to crispy perfection and then loaded with bacon and cheese. Top them with sour cream and green onions to finish them off. I love making these for family gatherings, holiday parties, a game day party, and even as a weeknight snack.
What can I do with extra potatoes from potato skins?
Waste not, want not! Use the extra potatoes you scoop out when making these potato skins in other recipes instead of throwing them away. A few ideas include adding them to a casserole or a soup or use them to make hash browns.
Is it OK to eat cooked potato skins?
Absolutely! Potato skins have a lot of nutrients, such as fiber. The skin has more nutrients than the inside of the potato, so eat the skins up!
How long will Potato Skins last in the fridge?
Store leftover potato skins in the refrigerator for up to 2 days. Place them in an airtight container to store in your fridge.
How to make Loaded Potato Skins:
STEP ONE: First, preheat the oven to 400 degrees F. Then, clean the potatoes, poke them with a fork, drizzle olive oil over them and sprinkle them with salt.
STEP TWO: Place the potatoes on a baking sheet and bake for one hour. Let the potatoes cool completely.
STEP THREE: Next, cut the potatoes in half and then scoop out the insides. Drizzle with olive oil, sprinkle garlic powder on top of each one, and place them back in the oven to bake for 10-15 minutes.
STEP FOUR: Stuff the potatoes with the filling. Broil for 1-2 minutes and garnish with desired toppings before serving.
How much will this Potato Skins recipe cost to make:
RECIPE COST: $5.12
PER SERVING COST: $0.64
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 4 small russet potatoes – $1.92
- 2 Tablespoons olive oil – $0.28
- 1 Tablespoon salt – $0.03
- ½ teaspoon garlic powder – $0.01
- 1 ½ cups shredded cheddar cheese – $1.92
- 5 slices bacon – $1.05
How long are they good for:
SERVE: You can keep these out for up to 2 hours before they need to be refrigerated. When I serve these on a buffet for a party or the big game, I like placing them on a warming tray.
STORE: Store leftover potato skins in the refrigerator for up to 2 days. Place them in an airtight container to store in your fridge. To reheat, place the potato skins in a 350 degrees oven for about 10 minutes or until heated through.
FREEZE: To freeze, place cooled potato skins in an airtight container and freeze for up to 3 months. To reheat, place the potato skins in a 350 degrees oven for about 15 minutes or until heated through.
More Appetizer Recipes:
- Baked Jalapeno Poppers
- Shrimp Cocktail and Shrimp Cocktail Sauce
- Crockpot Little Smokies
- Goat Cheese Stuffed Mushrooms
- Sausage Cream Cheese Balls
- Homemade French Onion Dip
- Cowboy Caviar Dip
- Mexican Spinach Dip
- Queso Blanco Dip
- Chicken and Waffle Sliders
- Pineapple Salsa
- Pepperoni Pizza Rolls
Loaded Potato Skins
FOR THE POTATO BASE:
- 4 small russet potatoes
- 2 Tablespoons olive oil divided
- 1 Tablespoon salt
- ½ teaspoon garlic powder
FOR THE FILLING:
- 1 ½ cup shredded cheddar cheese
- 5 slices bacon cook and chopped into small bits
- Chopped green onions
- Sour cream
PREP AND PAR-BAKE POTATOES:
- Move the oven rack to the middle position and preheat to 400 degrees F.
- Scrub the potatoes clean and poke them 8-10 times (on all sides) with a fork.
- Drizzle them with 1 tablespoon olive oil and sprinkle them with salt.
- Place them on a baking sheet and bake in a preheated oven for 1 hour, or until they’re fork-tender.
- Allow the potatoes to cool until you can handle them, about 15-20 minutes.
SCOOP AND BAKE AGAIN:
- Cut them in half and scrape out the inside. Leave a ¼” rim of potato around the outside, so it doesn’t break.
- Place the potato halves back on the baking sheet and brush on the remaining tablespoon of olive oil. Sprinkle garlic powder on top.
- Bake for an additional 15-18 minutes, or until the potatoes are crisp.
- Turn off the oven and preheat the broiler.
- Divide the cheese and bacon evenly between the potatoes.
- Place the potatoes under the broiler for 1-2 minutes to melt the cheese and crisp the edges.
GARNISH AND SERVE:
- Garnish with green onion and sour cream, if desired. Serve warm.
- This recipe works well with any cheese; Colby jack and pepper jack are two of my favorites!
- You can also use this recipe as a base and get creative with the toppings, try cheddar and jalapeño or garlic and parmesan!
- To make this recipe vegetarian, omit the bacon or substitute crispy mushrooms.