If you love a dish that’s bursting with flavor, texture, and all the good stuff, you are going to adore this Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe. It brings together crispy potato skins packed with gooey cheddar cheese, smoky bacon, and fresh green onions for a cozy appetizer or snack that’s perfect for sharing. Every bite delivers a satisfying crunch followed by melty cheese and savory bacon that feels like an instant party in your mouth. Trust me, once you try this recipe, these loaded potato skins will become your new go-to for game days, gatherings, or any time you want to impress your friends with minimal fuss.
Ingredients You’ll Need
To make these scrumptious loaded potato skins, you only need a handful of simple and straightforward ingredients. Each plays a crucial role, whether it’s adding crispy texture, rich flavor, or a pop of color that makes the dish irresistible and Instagram-worthy.
- Russet potatoes: The starchy, thick-skinned potatoes are perfect for roasting and creating a crispy shell.
- Oil (avocado or olive): Helps the potato skins crisp up beautifully and adds subtle richness.
- Coarse salt: Adds seasoning and enhances the natural flavor of the potatoes.
- Ground black pepper: Provides a gentle hint of spice and complexity.
- Butter (melted): Brushed inside the skins with garlic and onion powders for extra flavor and moisture.
- Garlic powder: A subtle punch of aromatic garlic elevates every bite.
- Onion powder: Adds depth and a mild sweetness that pairs perfectly with cheese and bacon.
- Salt (to taste): Balances and layers the seasoning.
- Cheddar cheese (shredded): Gooey, sharp, and melty—this cheese is the star of the show.
- Bacon: Cooked until crispy and crumbled to add that irresistible smoky crunch.
- Green onions (or chives): Freshly chopped for a vibrant, oniony finish.
- Sour cream: A cool, tangy dollop to complement the richness.
How to Make Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe
Step 1: Prepare and Bake the Potatoes
Start by giving your russet potatoes a good rinse and scrub to remove all dirt, since you’ll be enjoying the skin. Dry them thoroughly because moisture can prevent the crisping process. Poke several holes with a fork to allow steam to escape while baking. Rub each potato with a teaspoon of oil then season generously with coarse salt and black pepper. Place them on a foil-lined baking sheet and bake at 400 degrees for 50 to 60 minutes until tender through and through. This is the foundation for your crispy skins, so give them the time they deserve.
Step 2: Cook the Bacon
While the potatoes work their magic in the oven, cook your bacon until it’s perfectly crisp. You can do this in a skillet or use an air fryer for less mess and more consistent results. Once cooked, drain on paper towels and coarsely chop. This bacon will add the salty, smoky crunch that makes this Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe truly addictive.
Step 3: Scoop and Season the Potato Skins
Once the potatoes have cooled enough to handle (about 10 minutes), slice each in half lengthwise. Use a spoon to gently scoop out the fluffy potato flesh, leaving about a quarter to half an inch of potato next to the skin. Don’t throw away the scooped-out potato; you can use it for mashed potatoes later! Next, brush the insides of the skins with a mixture of melted butter, garlic powder, and onion powder, then sprinkle with salt. This buttery, spiced layer helps build that irresistible flavor base.
Step 4: Crisp the Skins
Increase your oven to 450 degrees for a super-crispy finish. Place the potato skins scoop-side up on the baking sheet and bake for 20 minutes. To ensure even crisping, flip them over halfway through the baking time. This step transforms the skins into golden, crunchy vessels that can hold all the delicious toppings without getting soggy.
Step 5: Add Cheese and Bacon
Turn the potato skins scoop-side up again and evenly sprinkle shredded cheddar cheese and crumbled bacon on each half. Return them to the oven for just 2 minutes—long enough for the cheese to melt into gooey perfection without drying out. The aroma at this stage will have you eagerly reaching for one even before they’re done!
Step 6: Finish with Sour Cream and Green Onions
Once out of the oven, serve your Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe immediately with a generous dollop of cool sour cream and a sprinkle of freshly chopped green onions. These toppings contrast perfectly with the hot, cheesy, and smoky skins, adding both creaminess and a fresh bite.
How to Serve Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe
Garnishes
Don’t underestimate the power of a simple garnish. A spoonful of sour cream adds a luscious creaminess that balances the savory bacon and cheddar. Finely chopped green onions not only bring a fresh, mild bite but also add a burst of color that’s pleasing to the eye. For an extra touch, you can sprinkle a little smoked paprika or chopped fresh herbs like parsley or chives to elevate the presentation and flavor.
Side Dishes
Loaded potato skins are a versatile crowd-pleaser that pair beautifully with a variety of sides. Consider serving them alongside a crisp green salad to lighten the plate or some tangy coleslaw to add texture contrast. For a heartier spread, pair them with grilled chicken wings or sliders—perfect for game nights or casual get-togethers. The creamy, cheesy potato skins offset lighter or spiced main dishes with ease.
Creative Ways to Present
Feeling a bit crafty? Try presenting your loaded potato skins on a rustic wooden board topped with small bowls of sour cream, extra bacon bits, and chopped green onions so everyone can help themselves. For a party, you can cut the potato halves into smaller wedges to create bite-sized snacks perfect for buffet-style serving. Another fun idea is to place them in muffin tins to keep the skins upright and make serving and eating less messy and more elegant.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe, no worries! Store them in an airtight container in the refrigerator for up to 3 days. Keeping the skins covered helps maintain their moisture without turning them soggy. For best taste and texture, try to avoid stacking the skins on top of each other.
Freezing
These loaded potato skins also freeze well if you want to prep ahead. After fully baking and topping with cheese and bacon, allow them to cool completely. Then place the potato skins on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. This step prevents them from sticking together. Frozen potato skins will keep well for up to 2 months.
Reheating
To reheat, bake the frozen (or refrigerated) potato skins in a preheated 375-degree oven until warmed through and the cheese is melty again—about 10 to 15 minutes. Avoid microwaving if you want to keep the skins crisp, as the microwave tends to make them soggy. A quick broil at the end works wonders for regaining that delightful crunch.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While cheddar is classic and provides a sharp, melty goodness, you can experiment with cheeses like Monterey Jack, mozzarella, or even pepper jack for a spicy twist. Just make sure the cheese melts well to keep that lovely gooey texture.
Is it necessary to bake the potatoes whole before scooping?
Yes, baking the potatoes whole ensures the skins get crispy while the inside becomes soft enough to scoop. If you try to microwave or boil first, you won’t get the same texture for the skin, which is key for this recipe’s appeal.
Can Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe be made vegetarian?
Definitely! Simply omit the bacon and substitute it with crispy fried mushrooms or smoked paprika-seasoned roasted chickpeas to add a savory crunch. You won’t miss the bacon at all with these tasty swaps!
How can I make this recipe healthier?
You can reduce the butter or choose a light cooking oil, swap sour cream for Greek yogurt, and use turkey bacon or omit bacon entirely. Adding extra veggies like diced tomatoes or bell peppers as toppings can also boost nutrition and flavor.
Can I prepare the potato skins in advance for a party?
Yes, you can prepare the potato skins up to the point of baking them with cheese and bacon. Keep them refrigerated and bake just before serving for fresh, hot potato skins that will impress your guests.
Final Thoughts
There’s something undeniably comforting and festive about these Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe. From crispy skins to melty cheese and that perfect salty crunch of bacon, every bite invites a smile. Whether it’s a casual snack or the star appetizer at your next gathering, these skins bring warmth and cheer to any table. I can’t wait for you to make this recipe, dive in, and enjoy the pure joy of loaded potato skins done right.
Print
Loaded Potato Skins with Cheddar, Bacon, and Green Onions Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Loaded Potato Skins are the perfect appetizer or snack, featuring crispy baked russet potatoes filled with melted cheddar cheese, savory bacon, and topped with fresh green onions and a dollop of sour cream. Baked to golden perfection, they offer a delicious blend of crunchy skins and creamy interiors, making them a crowd-pleaser for parties or casual gatherings.
Ingredients
Potatoes
- 6 small russet potatoes (about 2 lbs.)
- 2 Tbsp. oil (avocado or olive), divided
- Coarse salt, to taste
- Ground black pepper, to taste
Butter Mixture
- 3 Tbsp. butter (melted)
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. salt (to taste)
Toppings
- 1 cup cheddar cheese (shredded)
- 4 oz. bacon (cooked and crumbled)
- Green onions (or chives, finely chopped), for garnish
- Sour cream, for serving
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare Potatoes: Rinse and scrub the potatoes well to remove any dirt. Pat them dry thoroughly. Use a fork to poke 6-8 holes throughout each potato. Drizzle about 1 teaspoon of oil on each potato and rub it into the skin. Generously sprinkle with coarse salt and ground black pepper.
- Bake Potatoes: Place the potatoes on a foil-lined baking sheet and bake for 50-60 minutes, or until a knife can easily pierce through the potatoes.
- Cook Bacon: While the potatoes bake, cook the bacon in a skillet or using an air fryer until crisp. Drain on paper towels and then crumble once cooled.
- Cool and Scoop: Allow the baked potatoes to cool for at least 10 minutes until safe to handle. Cut each potato in half lengthwise, then carefully scoop out the insides with a spoon, leaving about ¼ to ½ inch of potato flesh next to the skin.
- Increase Oven Temperature: Raise the oven temperature to 450°F (230°C) to prepare for crisping the potato skins.
- Butter Mixture & Brush: In a medium bowl, whisk together melted butter, garlic powder, and onion powder. Brush this mixture generously over the insides of the potato halves, then sprinkle with ½ teaspoon of salt.
- Crisp Potato Skins: Arrange the potato halves scoop-side up on the baking sheet. Bake for about 20 minutes, flipping them over halfway through to ensure even crisping.
- Add Toppings and Melt Cheese: Flip the potato skins back cut side-up. Evenly sprinkle shredded cheddar cheese and crumbled bacon pieces on each half. Return to the oven and bake for another 2 minutes until the cheese melts.
- Serve: Garnish the hot loaded potato skins with a dollop of sour cream and a sprinkle of finely chopped green onions or chives. Serve immediately.
Notes
- For extra crispy skins, make sure to dry the potatoes thoroughly before baking and use a higher temperature during the crisping step.
- Bacon can be cooked in advance and stored refrigerated for convenience.
- Feel free to customize toppings with jalapeños, diced tomatoes, or different cheeses as desired.
- These potato skins are best served fresh but can be reheated in the oven to restore crispiness.
