Loaded Potato Skins
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Every bite of Loaded Potato Skins hits that perfect mix of crunchy, creamy, and savory. The potato gets super crispy and golden on the outside but stays soft inside. The melted cheddar gets all bubbly and gooey, and the sour cream adds this cool layer on top. The green onions give it a fresh kick that keeps it from being too heavy.
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I make these for game day parties, movie nights, holiday appetizer spreads, and whenever I need a crowd-pleasing snack. Everyone loves loading them up with their favorite toppings. Plus, they’re great for using up leftover baked potatoes or making ahead so entertaining is super easy. They keep in the fridge for up to 3 days and reheat perfectly in the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Loaded Potato Skins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have crispy, cheesy loaded potato skins ready in about an hour with just a few simple steps.
Bake the Potatoes
Preheat your oven to 400°F/205°C. Scrub your medium russet potatoes so they’re clean and dirt free. Using a fork, poke a few holes in 4 or 5 places around each potato. Coat the potatoes with olive oil, salt, and ground black pepper.
For more depth and extra flavor, feel free to sprinkle about ½ teaspoon garlic powder along with the salt and pepper when coating the potatoes so the garlic infuses into the skins.
Place potatoes on the middle rack of your oven and bake for 50-60 minutes or until softened, fork-tender, and slightly golden brown. Remove from the oven and leave to cool until you can handle them.
Scoop Out the Potato Flesh
Using a sharp knife, cut your cooked potatoes in half lengthwise and scoop out most of the flesh, leaving approximately ¼ inch of flesh in the potatoes. A sturdy ice cream scoop makes this step easier, but a metal spoon works, too.
If you like a smoky, slightly sweet taste and deeper color for your potato skins, dust about ½ teaspoon smoked paprika over the potato halves. It won’t be spicy but will add a layer of flavor that can make these skins even more interesting.
For the removed potato flesh, set them aside in a bowl or a container. You can use them for mashed potatoes or other recipes, so don’t throw them away.
Crisp the Skins
Place empty potato shells skin side up on a rimmed baking sheet, and bake in the preheated oven for 20 minutes, flipping halfway so both sides can cook evenly for about 10 minutes each. Using parchment paper on your baking sheet prevents sticking and makes cleanup easier.
Add the shredded cheddar cheese and cook until the cheese is melted, approximately 2 minutes. I like using sharp cheddar cheese here, but you could also try other options like parmesan, Monterey jack, mozzarella, or even blue cheese crumbles.
I also keep my box grater at hand for freshly grated cheese that melts more beautifully than pre-shredded cheese; it makes a difference.
Add Toppings and Serve
Remove the cheesy potato skins from the oven and load them up with sour cream and green onions or chives if you’re using them. I use a pair of herb scissors for freshly chopped green onions and chives that keep them tasting bright and fresh.
Add a sprinkling of extra cheese; they make these potato skins absolutely delicious and satisfying. Serve immediately and enjoy!
Loaded potato skins travel well to potlucks, tailgates, and parties. Let them cool completely, then pack them in an airtight container in a single layer. To keep them warm during transport, place the container in an insulated bag. The skins stay super crispy for about 30 minutes.
Ingredients
- 2 russet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ cup Cheddar cheese shredded, keep a sprinkling back for garnish once cooked
- ½ cup sour cream
- Green onions optional
- Chives chopped optional
Instructions
- Preheat your oven 400°F/205°C
- Scrub your potatoes so that they are clean and dirt free. Using a fork, poke holes in 4 or 5 places around each potato. Coat the potatoes with olive oil, salt, and pepper. Now, place the potatoes on the middle rack of your oven and bake for 50-60 minutes or until softened. Remove from the oven and leave to cool until you can handle them.1 tablespoon olive oil, Salt and pepper
- Cut your cooked potatoes in half and scoop out most of the flesh, leaving approximately ¼ inch of flesh in the potatoes. See blog post for ideas of what to do with left over potato flesh.2 russet potatoes
- Now, place the potato skins on a baking sheet, skin side up and bake for 10 minutes, then flip them, and cook for a further 10 minutes. Then add the cheese and cook until the cheese has fully melted approximately 2 minutes½ cup Cheddar cheese
- Remove the skins from the oven and load up with sour cream and a sprinkling of shredded cheese, optional green onions, or chives½ cup Cheddar cheese, ½ cup sour cream, Green onions, Chives chopped
- Serve immediately and enjoy!
Notes
Nutrition
How to Store Leftovers
Store leftover loaded potato skins in an airtight container in the fridge for up to 3 days. Keep the skins separate from extra sour cream if possible so they don’t get soggy. Reheat them in the oven or air fryer until the cheese melts and the edges crisp up again.
For longer storage, freeze the baked and crisped skins (before adding toppings) on a freezer-safe sheet pan first, then in freezer containers or freezer bags for up to 3 months. Reheat straight from frozen and add fresh toppings, so they’ll still taste great without losing texture.
What to Serve With Loaded Potato Skins
These pair perfectly with other finger foods and appetizers. I love serving them alongside buffalo cauliflower bites, mozzarella sticks, or a fresh garden salad with creamy ranch dressing.
They also work well with veggie burgers, vegan bacon bits, grilled cheese sandwiches, or roasted tomato soup for a more filling meal.
For game day spreads, set them out with spinach artichoke dip, jalapeño poppers, and a big bowl of tortilla chips with salsa and guacamole. A crisp coleslaw or cucumber salad adds a refreshing crunch that balances the richness of the cheese and sour cream.
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