Homemade, loaded potato skins recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
potato skins

This is a perfect appetizer for any party. It will be gone even before the guests arrive! At a holiday gathering or a dinner party, the main dish and this amazing side dish are the start of the evening. Give yourself and your guests snack on something delicious, pour drinks and catch up before the main dish is ready.

This recipe has simple ingredients which makes a bite-sized meal appeal to all guests. It is a must-have for the biggest crowds. But potato skins aren’t only for dinner occasions. You can take it on a picnic or eat at home while watching a TC. This portable and easy potato skins can be paired with beer, fizzy drinks or even tea. Cheers!

Homemade, loaded potato skins recipe

This homemade version is very fancy, restaurant quality. And it's very easy to assemble. The ingredients are cheap, so you can't go wrong. This might be on your next party menu!

Course Lunch & dinner
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 205 kcal


  • 6 small potatoes, rinsed and pat dry
  • 8 slices cooked and crumbled bacon
  • 8 oz shredded cheddar cheese
  • 1/4 melted butter
  • 2 tbsp sour cream for topping
  • 1/4 chopped green onions for topping
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Preheat the oven to 400F. Poke potatoes, place them on a baking sheets and bake for 60 minutes. Remove the sheet and cool the potatoes for 15-20 minutes.

  2. When your potatoes are cool, use a bread knife and cut them in half. You need to make long slices. Each potato should have two skins and a middle section that you can use for something else. 

  3. Once the potatoes are ready, use a spoon to scoop out the potato. You should create little boat. Leave a thick layer of potato, but the middle should have enough space for the filling. Turn the oven to a high broil. Put a bit of butter inside every potato and place them onto the baking sheet. Season with salt and pepper.

  4. Broil for 8 minutes, the insides should get crispy. The butter should melt. Remove the potatoes and add shredded cheese, top with bacon.

  5. Place the potatoes under the broiler for 4 minutes. The cheese should become bubbly. Remove the potatoes from the oven. Add sour cream and green onion, serve while they are warm.

Recipe Notes

For a fancy serving, you can take a piping bag and place the sour cream inside to make a dollop. If you don't have a special bag, cut off one corner of a plastic bag.

These potatoes are perfect for traveling. Take cooked potato "boats" with you in a container, they will be worm for several hours.


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