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This Crispy Loaded Potato Skins recipe is one of our favorite Game Day appetizers that is perfect for any party! Topped with sharp cheddar cheese, crumbled bacon bits, green onions, and served with sour cream for dipping, everybody raves about these savory bites!
Crispy Loaded Potato Skins
When it comes to sports viewing parties for the big game, I’ll admit I’m really only along for the food and fun commercials. Most of the time I don’t even know who’s playing, let alone who is winning.
This year we hosted the party though and had a huge spread of appetizers, which everybody loved. And these loaded potato skins that my husband requested were easily the hit of the party!
How Many Potatoes Per Person for Potato Skins
I recommend buying small russet potatoes for the best potato skins because they are a better size for finger foods. Also, buy a lot more than you think you might need!
Because you are scooping out the insides of each potato (which you can save for other uses!), I usually plan on at least 1-2 potatoes per person, which is 2-4 potato skins each, which is usually what people eat, especially if there are other offerings.
Tips for the BEST Loaded Potato Skins
The real secret to crispy potato skins is to brush the hollowed out potato skins with olive oil and then roast them again for 20 minutes, flipping them halfway through. Not only does this give them better flavor and texture, but it also helps them hold up under the cheese, crumbled bacon, green onions, and sour cream that you will top them with.
Another key tip for the best potato skins is to be sure to generously season them with salt and pepper. Potatoes are very bland without some salt, so I always rub my scrubbed and dried potatoes with olive oil and coarse kosher salt before baking. Then I season them again after scooping out the insides and brushing with olive oil.
If you are unsure whether you are using too much or too little salt, experiment on one potato skin first until you get it how you like it, then do the others to match.
Giving an accurate amount in a recipe is hard because potatoes can vary so much in size, but also keep in mind that the cheese and bacon you will top the potato skins with are also both salty.
How to Make Potato Skins
- Bake the potatoes. Wash and dry the potatoes well, then drizzle and rub in olive oil and season well with coarse salt. Bake for about 1 hour in a 400 degree F oven until potatoes are soft when squeezed.
- Hollow out the shells. Slice each potato in half lengthwise. Use a spoon to scoop out most of the center of each potato skin, leaving about a 1/4-inch shell. The leftover potatoes can be saved for another use.
- Brush or rub each shell with olive oil. Make sure to get both sides and season with salt and pepper.
- Bake for 20 minutes until crispy, flipping the potato skins over halfway.
- Top with cheese and crumbled bacon. Stick the potato skins back in the oven under the broiler until the cheese is melted and bubbly.
- Finish with green onions and sour cream. You can dollop sour cream on each potato skin of just serve a bowl of it for dipping.
What to do with leftover baked potato?
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- 8-10 small russet potatoes, scrubbed well
- 1/4 cup olive oil, plus more for brushing
- 4 tablespoons coarse Kosher salt, plus additional as needed
- Freshly ground black pepper
- 8 ounces freshly grated sharp cheddar cheese
- 6 slices bacon, cooked until crispy, then crumbled
- 3 green onions, sliced
- 3/4 cup sour cream
- Preheat oven to 425 degrees F. Scrub the potatoes well, then dry with paper towels. Drizzle with the olive oil and sprinkle with the salt, rubbing each potato to make sure they are evenly coated.
- Bake for about 45-60 minutes until the potatoes are soft when squeezed with an oven mitt.
- Slice each potato in half when it is cool enough to handle and use a spoon to carefully scoop out the insides of each potato half, leaving about a 1/4-inch border of potato skin and flesh for each shell.
- Brush the inside of each potato skin with a little additional olive oil and season with a little more salt and freshly ground black pepper.
- Increase the oven temperature to 450 degrees F, then bake for another 10 minutes on one side before flipping them over and baking for another 10 minutes on the other side until they are crispy.
- Sprinkle the grated cheese and crumbled bacon over the potato skins, then place them back in the oven under the broiler until the cheese is melted and bubbly.
- Sprinkle with the sliced green onions and serve with the sour cream dolloped on top or in a bowl for dipping.