Loaded Potato Skins

If you follow me at all you can probably tell that my mind is on football and appetizers. Yes, my Buffalo Bills lost the other day but it was a great run! Cannot be unhappy with how far they went this year. We are in an appetizer for dinner phase right now at our house. I learned how to make this version of potato skins from a friend almost 20 years ago. This recipe is a bit heavy on the butter but it makes the potato skin, to me anyway, a bit crispier on the outside and more flavorful in the center potato section.

Verdict: These are always a hit in our house. I save the scooped out centers to make either mashed potato pancakes or croquettes. Don’t want to waste any of the potato. The best part of this recipe is you can bake the potatoes the day before you want to serve them and have them 75% done before you want to put them in the oven. We bake the potatoes, crisp the bacon, and shred the cheese the night before. Then it is just scooping the centers, dipping in butter and baking the potatoes to warm them with the cheese and then a few seconds under the broiler if you want to brown the tops a bit.

We served these with a side salad to complete our meal.

Loaded Potato Skins

  • Difficulty: easy
  • Print


  • 6-8 large baking potatoes, scrubbed and dried
  • 1/2 – 3/4 cup butter, melted
  • 1 (8 oz) block sharp cheddar cheese, finely shredded
  • 8 – 10 oz bacon, cooked to crisp and crumbled
  • for serving: sour cream, green onions, extra cheese, salsa, etc… as desired


  1. Preheat oven to 350 degrees. Poke unbaked potatoes with a knife or fork before baking. Bake potatoes until fork easily slides into potato usually about 45 minutes to 1 hour depending on size of potatoes. Once potatoes are baked remove from oven and allow to cool.
  2. To make potato skins – Preheat oven to 400 degrees.
  3. Cut potatoes in half horizontally. Carefully scoop out the flesh of the potato leaving about 1/4″ in the bottom and around the sides.
  4. Dip each half of potato in melted butter and then place on a rimmed baking sheet. Once all potato halves are dipped in butter place in oven cooking about 10 minutes then turn them over so the bottoms crisp up.
  5. Remove pan from oven and turn to broil.
  6. Turn the potato halves cut side up and fill with cheese and bacon. Return the pan to the oven for 1-2 minutes until cheese is hot and bubbly and edges of the potatoes are browning and crispy. Remove potatoes from oven.
  7. Serve hot with toppings as desired.

8 Comments Add yours

  1. Po-tat-toe, po-tah-toe. No matter how you say it, it’s Yumolicious. 🍃🥔

    Liked by 1 person

    1. koolaidmoms says:

      Yes!!! Bread and potatoes are my favorite.

      Liked by 1 person

  2. Erika says:

    I am hungry already and now seeing your recipe only makes the rumble louder… lol


    1. koolaidmoms says:

      Especially loaded with cheese and bacon!

      Liked by 1 person

      1. Erika says:

        Yes, room for variation and adds 😋


  3. bernlag says:

    Perfect game day Sunday food.


    1. koolaidmoms says:

      Thank you!


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