Loaded Potato Skins
Bacon Cheddar Potato Skins are the appetizer every game day party needs! Crispy potato skins, gooey melted cheese, and crispy bacon on top of fluffy potato make these the best ever loaded potato skins!
Who doesn’t love a good potato skin? I mean, what’s not to love about the starchy, salty, cheesy combination? And they’re just the ultimate snack food for watching football, of course.
These loaded potato skins of loads of cheddar cheese (I use a pre-shredded mix from the grocery store to save time). Then there’s the crispy bacon on top with a sprinkle of chopped green onions and a dollop of sour cream. What’s better than that??
Ingredients
- baking potatoes
- olive oil
- shredded cheddar cheese
- bacon
- sea salt
- scallions
- sour cream (optional)
Make-Ahead Method
If you are a regular reader, you know I love recipes I can make ahead, or prep ahead of time – especially when I have company. The potatoes can be cooked and the skins assembled 2-3 days in advance.
To make this recipe ahead of time, prepare the potatoes according to the directions above. However, once they are all assembled on the baking sheet or broiler pan, follow these steps:
- Cover the skins with aluminum foil or plastic wrap. Place them in the refrigerator until you are ready to cook them.
- Set the oven to 350 degrees F and bake the potato skins for 5 minutes to get rid of the chill.
- After that, turn the temperature up to 450 degrees F and bake for another 20 minutes until the cheese is melted and starts to turn golden brown on the edges.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about these cheesy potato skins with bacon.
If you really want to be prepared, or you need to make an extra-large batch, consider making and freezing your appetizers ahead of time. Here’s how:
1. Once the potatoes are cooked and the skins are loaded up, place them on a baking sheet.
2. Place the baking sheet (uncovered) in the freezer for 1 hour.
3. Remove the skins from the tray and place them into an airtight container or freezer bag and label them before returning them to the freezer.
4. To cook, place the skins on a baking sheet and preheat the oven to 350 degrees F. Bake for 10 minutes.
5. Increase the heat to 450 degrees F and cook until the cheese is melted and starting to crisp and turn brown on the edges, about 20 minutes.
Similar Recipes
If you love bacon and cheese, you might also like these recipes:
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Variations
Toppings for potato skins are only limited by your imagination – especially when it comes to loaded potato skins! I love making air fryer baked potatoes with lots of cheese and leftover pulled pork on top for a quick weeknight meal. That combo is terrific on potato skins, too!
You could also try it with leftover shredded buffalo chicken, or even with chili.
Chili Potato Skins
If the classic potato skin recipe is a little too boring for you, you might like to try my Chili Potato Skins with a spicy twist!
It’s the same basic idea but will mouth-watering meat chili piled into the potato skin!
More Great Game Day Recipes
Don’t miss my Honey Teriyaki Chicken Wings recipe. It’s full of sweet and savory flavor and a subtle tang you will love. These caprese skewers with salami, cheese tortellini, tomatoes, olives, basil, and mozzarella are always a big hit!
Not ready to make these Bacon Cheddar Potato Skins yet?
Don’t forget to pin this recipe for later, my friend. You’re going to want to make these again and again!
Loaded Potato Skins
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Ingredients
- 4 medium baking potatoes
- Olive oil
- 4 ounces of cheddar cheese I used white and yellow cheddar blend
- 4 slices bacon
- Sea Salt
- 2 tablespoons chopped scallions
- Sour cream for serving
Instructions
- Preheat the oven to 400-degrees. Scrub the potatoes and pat them dry. Rub the skins with olive oil and rub with the sea salt. Bake the potatoes for about an hour.4 medium baking potatoes, Olive oil, Sea Salt
- While the potatoes cook, dice the bacon and fry it until crisp. (I find that it gets crispiest when you’re frying small pieces, rather than the slices). Remove the bacon pieces to a paper-towel lined place and set aside.4 slices bacon
- When the potatoes are ready, remove them from the oven and let them cool so that you're able to handle them. Cut them in half the long way, and scoop out all but about a quarter inch of the potato.
- Arrange the potato halves on a broiler pan. Turn your oven up to 450-degrees and cook the skins for 20 minutes, turning the skins over halfway through.
- Now for the fun part – lightly salt the skins (to your taste), add the cheese and bacon and return to the oven to broil for about 2 minutes.4 ounces of cheddar cheese
- Garnish with the scallions and serve with a side of sour cream.Sour cream, 2 tablespoons chopped scallions
Equipment
Notes
Make-Ahead Method
If you are a regular reader, you know I love recipes I can make ahead, or prep ahead of time – especially when I have company. To make this recipe ahead of time, prepare the potatoes according to the directions above. However, once they are all assembled on the baking sheet or broiler pan, follow these steps:- Cover the potatoes with aluminum foil or plastic wrap.
- Place them in the refrigerator until you are ready to cook them.
- Set the oven to 350-degrees F and bake the potato skins for 5 minutes to get rid of the chill.
- After that, turn the temperature up to 450-degrees F and bake for another 20 minutes until the cheese is melted and starting to turn golden brown on the edges.
How to Freeze Potato Skins
If you really want to be prepared, or you need to make an extra-large batch, consider making and freezing your appetizers ahead of time. Here’s how:- Once the potatoes are cooked and the skins are loaded up, place them on a baking sheet.
- Place the baking sheet (uncovered) in the freezer for 1 hour.
- Remove the skins from the tray and place them into an airtight container or freezer bag and label before returning to the freezer.
- To cook, place the skins on a baking sheet and preheat the oven to 350-degrees F. Bake for 10 minutes.
- Increase the heat to 450-degrees F and cook until the cheese is melted and starting to crisp and turn brown on the edges, about 20 minutes.
This look good.. Potatoes are my favorite. And I love bacon.
I made these and they came out awesome, everyone loved them!! I am definitely making them again!
These came out SOOOOO good. It’s going to be the next thing I bring something to a gathering. It will impress everyone. It impressed my husband! The only thing I would do differently is make twice as many!!!
these were almost as good at the tji fridays potato skins. gina