Loaded Potato Skins
These Loaded Potato Skins are baked to crispy perfection and topped with bacon, cheese and sour cream for a mouthwatering appetizer everyone loves. They make the perfect comfort food at home, as well as a fabulous Game Day appetizer. Plus video tutorial!
Many of you may consider Loaded Potato Skins a complete meal – you’re getting protein, carbs and vegetables after all! When friends come over for Game Day or the Super Bowl, we’ll serve up these loaded potato skins or Fried Mashed Potato Balls to rave reviews!
TGI Fridays apparently invented potato skins and while they’re on pub menus everywhere, there’s no reason not to make this luscious comfort food at home! People love the melty goodness, and for serving ideas you can set up a station for people to load their own toppings. So fun!
How to Make Loaded Potato Skins
Potato skins are surprisingly easy to make, although count on a full hour to get the best texture. You’ll need a few simple ingredients to get started:
- Russet potatoes (medium to large size)
- Bacon or pepperoni slices
- Mozzarella cheese (pre-shredded or grate your own)
- Olive oil / canola oil
When it comes to serving, the best garnishes are sour cream and chives or other herbs.
How to Select Potatoes for Potato Skins
Russets are ideal for potato skins. Russets are darker-skinned baking potatoes, and are usually the least expensive potato too. Avoid boiling potatoes which have thin, lighter-colored skins.
Look for medium-large size russets. For medium size, buy 5-6 potatoes and plan on smaller servings. For large russets, buy 3 potatoes and you’ll get large servings.
Watch How to Make Loaded Potato Skins:
Loaded Potato Skins (with Video)
- 3 russet potatoes, medium-large size
- 1 tbsp olive oil
- 1 tsp salt
- 6 slices bacon, or pepperoni
- 1 tbsp canola oil
- 2 cups mozzarella cheese, shredded or grated
- 1/2 cup sour cream
- 1 green onions, minced
- 1 tbsp parsley, minced
- Preheat oven to 400°F. Set aside a large rimmed baking sheet.
- Wash potatoes and then rub with canola oil and salt.
- Bake for 45 minutes in the upper middle part of the oven.
- While the potatoes are baking, fry the bacon strips over medium heat until they start to get crispy. Remove to a paper towel lined plate and reserve.
- Remove potatoes from oven and allow to cool for 10 minutes. Meanwhile, raise the oven temperature to 425°F.
- Slice the potatoes lengthwise and scoop out the centers of the potato with a spoon or melon baller, leaving a 1/4-inch of potato flesh around the skin.
- Brush the potato skins with canola oil and return to the baking sheet skin-side down.
- Bake at 425°F for 7-8 minutes, then flip the skins and bake another 7-8 minutes.
- Remove from the oven
- Top with optional fresh herbs/green onions. Serve and enjoy!
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