Crispy baked potato skins loaded with cheddar and bacon, finished with green onion, chives and parsley, then served with cool sour cream. This classic appetizer is comforting, easy to share and always a hit at parties — crunchy on the outside, cheesy and savory on the inside.
Why you’re going to love this!
- Crispy skins – the technique here gives you deeply crisped potato shells so they hold the filling without going soggy.
- Crowd pleasing – loaded potato skins are a timeless appetizer. Cheddar and bacon plus fresh herbs create familiar, craveable flavors everyone enjoys.
- Simple prep – most of the time is hands-off while the potatoes bake. There are just a few straightforward steps to finish them.
Ingredients
- Potatoes – small russets are ideal. Choose the smallest, longest potatoes you can find for evenly sized skins.
- Cheese – shredded cheddar is classic. Freshly shredded melts better than pre-shredded blends.
- Bacon – cooked until crisp, then chopped or crumbled.
- Olive oil – a light brush crisps the skins; any neutral oil works as a substitute.
- Green onions, chives, parsley – add fresh brightness and texture.
- Sour cream – for serving, a cool counterpoint to the warm, cheesy skins.
How to make it
- Preheat the oven to 400ºF (200ºC). Wash and dry the potatoes, then pierce each one several times with a fork so steam can escape. Place the potatoes directly on the oven rack and bake 40–60 minutes, depending on size, until tender when pierced. Remove the potatoes and slice them in half lengthwise while still hot. Increase the oven temperature to 425ºF (220ºC).
- When the potato halves are cool enough to handle, scoop out the flesh with a spoon, leaving about 1/4 inch of potato attached to the skin so the shells keep their shape. Brush the insides and edges with olive oil and season generously with sea salt and freshly ground black pepper.
- Arrange the skins on a wire rack set over a baking sheet so air circulates underneath. Bake at 425ºF for about 20 minutes, or until the skins are golden and crisp.
- Remove the crisped skins from the oven and evenly fill them with shredded cheddar and chopped bacon. Return the tray to the oven for about 5 minutes, until the cheese has melted and is bubbly.
- Finish with chopped green onions, minced chives and parsley. Serve warm with sour cream on the side for dipping.
Helpful hints & info
Pierce the potatoes before baking and slice them while still hot to let steam escape; that helps the skins dry and crisp.
Use a rack for the second bake so air circulates and the bottoms get golden instead of soggy.
Save the scooped potato – the flesh you remove is perfect for mashed potatoes or a potato salad, so don’t waste it.
More recipes you’ll love
If you enjoyed these crispy loaded potato skins, try other shareable appetizers and finger foods—savory bites that are easy to serve and even easier to enjoy.
-
Mushroom Bruschetta -
Hot Spinach and Artichoke Dip -
Baked Samosas -
Bruschetta with Mozzarella
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Crispy Loaded Potato Skins
Prep Time: 10 mins | Cook Time: 1 hr 30 mins
Course: Appetizer | Cuisine: American
Servings: 12 pieces | Calories: 178 kcal
Author: Courtney
Ingredients:
- 6 small russet potatoes
- 2 Tablespoons olive oil
- 1 1/2 cups shredded cheddar cheese
- 4–5 slices cooked bacon, chopped or crumbled
- 2 green onions, sliced
- 1/2 cup sour cream
- Minced parsley
- Minced chives
Instructions
Bake the potatoes
- Heat oven to 400ºF. Wash potatoes and prick them about 15–20 times with a fork. Place directly on the oven rack; set a baking sheet underneath to catch drips. Bake 40–60 minutes, until tender.
- Remove from oven and cut each potato in half while still hot. Place halves on a wire rack and increase oven temperature to 425ºF.
Prepare and cook the skins
- When cool enough to handle, scoop out the insides leaving about 1/4 inch of flesh. Brush the skins with olive oil and season with sea salt and freshly ground black pepper.
- Place skins on a wire rack over a baking sheet and bake about 20 minutes, until edges are golden and crisp.
Load, bake again and serve
- Top the crisped skins with shredded cheddar and bacon. Return to the oven for about 5 minutes until the cheese melts.
- Garnish with green onions, parsley and chives. Serve warm with sour cream.
Nutrition
Calories: 178 kcal | Carbohydrates: 16 g | Protein: 6 g | Fat: 10 g
Saturated Fat: 4 g | Cholesterol: 22 mg | Sodium: 145 mg
Potassium: 396 mg | Fiber: 1 g | Sugar: 1 g
Vitamin A: 223 IU | Vitamin C: 5 mg | Calcium: 122 mg | Iron: 1 mg
*Nutritional information is estimated and may not be 100% accurate.