Loaded Potato Skins

Loaded potato skins are baked potato shells crisped in the oven, filled with melted cheddar and bacon and finished with green onions and sour cream.

Russet potatoes are among the cheapest things in the produce aisle, and four of them make eight generous skins. The scooped-out potato isn’t wasted either. Save it for mashed potatoes, soup or potato cakes.

They take a little time, but most of it is the potatoes baking unattended.

Ingredients and Swaps

• Potatoes: Russets, medium to large and similar in size. Their thick skins hold up to scooping and crisping.
• Cheese: Sharp cheddar. Pepper Jack adds heat.
• Bacon: Cooked until crisp and crumbled. Bacon bits are fine in a pinch.
• Toppings: Green onions and sour cream. Chives, diced tomatoes or jalapeños are good additions.

Tips for Crispy Potato Skins

• Bake the potatoes directly on the rack. No foil. Foil steams the skin and keeps it soft.
• Leave a ¼-inch shell. Too thin and the skins tear. Too thick and they taste like a plain baked potato.
• Oil and bake the shells empty first. Brush both sides with oil and crisp them before filling. This is the step that makes them crunchy.
• Cool before scooping. Ten minutes makes the potatoes easier to handle and less likely to break.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $5.02 from Walmart, $4.51 from ALDI · Per Serving – $0.56 to $0.63

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Loaded Potato Skins

Crispy baked potato skins filled with cheddar, bacon, and green onions—perfect for parties or game day.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 large russet potatoes
• 4 slices cooked bacon crumbled
• 1 cup shredded cheddar cheese
• 2 green onions sliced
• 2 tablespoons sour cream optional
• Salt and black pepper to taste
• Olive oil for brushing

Method

 

1. Preheat oven to 400°F (200°C). Wash and dry potatoes, then prick with a fork. Bake directly on the oven rack for 35–40 minutes, until tender.
2. Let potatoes cool slightly. Slice in half lengthwise and scoop out most of the flesh, leaving a ¼-inch shell. Reserve scooped potato for another use.
3. Brush potato skins lightly with olive oil and season with salt and pepper. Bake 5–10 minutes until crisp.
4. Fill each potato skin with cheddar cheese and crumbled bacon.
5. Bake 5–7 more minutes, until cheese is melted and bubbly.
6. Sprinkle with green onions and serve with sour cream if desired.

Notes

• Add jalapeños or diced tomatoes for extra flavor.
• Substitute cheddar with pepper jack for a spicy kick.
• Use leftover potato flesh to make mashed potatoes or hash.
• Double the recipe for a larger crowd using a baking sheet.

What to Do with the Scooped Potato

Mash it with butter and milk for a quick side, stir it into Ham and Potato Soup, or mix it with an egg and a little flour and fry it as potato cakes. For more potato methods, see How to Cook Potatoes.

Make-Ahead, Storage and Reheating

• Make ahead: Bake and scoop the potatoes up to a day ahead. Crisp, fill and bake just before serving.
• Microwave shortcut: Microwave the pricked potatoes for 8–10 minutes, turning once, in place of the first bake.
• Refrigerate: Leftover skins keep for up to 2 days.
• Reheat: Warm at 350°F for 5–7 minutes, until the cheese is melted and the skins are crisp.

Potato Skin Questions

Can I make them in an air fryer?

Yes. Crisp the oiled shells at 400°F for 5 minutes, fill and cook for 2–3 minutes more.

Can I make them vegetarian?

Yes. Skip the bacon and add black beans, corn or sautéed peppers.