Loaded Potato Skins
Oct 12, 2023
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Loaded Potato Skins are a super simple appetizer that results in a crispy skinned baked potato that’s filled with bacon, cheese, sour cream and green onions! They are always a game day favorite (or really anytime there is a gathering)!
This post is sponsored by Wada Farms.
We love fun and easy appetizer recipes. For more check out our Cowboy Caviar, Skillet Hot Corn Dip or Mini Bell Pepper Nachos recipes.
Whether you need an appetizer to feed a crowd, want to make ahead to entertain guests or simply looking for a late night snack, potato skins are a great way to enjoy a bag of Wada Farms Russet Potatoes!
What potato should I use for Potato Skins?
You want to be sure to use a russet potato (also known as an Idaho Potato). They make for the best crispy potato skins.
Gold or red potatoes won’t hold up well because they have a waxy and thin skin. They are better to use for quickly roasting or using in recipes like our Parmesan Oven Roasted Potatoes.
Save Time with a Bacon Short Cut
If you are short on time or don’t want to stand at the stove making the bacon, throw it in the oven!
Line a baking sheet with aluminum foil. Place bacon in an even layer and put into a 375° oven. Bake for 20-30 minutes until you reach your desired crispiness. Drain on a paper towel. Once the bacon has cooled, chop and set aside.
Air Fryer Potato Skins
If you don’t want to turn the oven on you can make potato skins in the air fryer! Instead of placing in the oven, here’s how to do it:
- Preheat the air fryer to 400°.
- Follow the recipe card as noted below. However, instead of placing them in the oven, place the potatoes in the air fryer for 30 minutes. Depending on the size of your potato, you may need additional time. If the potato is not fork tender, continue air frying for 8-10 minutes until fork tender.
- Again, continuing with the recipe directions and then placing back in the air fryer at 400° to crisp the skin and then to melt the cheese, drop the temperature to 325° for 1-2 minutes until cheese has melted!
Ingredients Needed for Potato Skins
- Wada Farms Russet Potatoes
- Seasonings: Butter, Garlic Salt
- Crispy Bacon
- Sour Cream: If you are wanting to eat lighter, you can also use plain Greek yogurt.
- Cheese: We prefer a sharp or mild cheddar, freshly shredded from the block!
- Chives: You can also use green onions.
How to Make Potato Skins
Prepare: Wash and dry your potatoes. Next, preheat your oven to 400°. Slice your potatoes’ in half, length wise placing on a baking sheet cut side down.
Bake: Bake the potatoes for about 45 minutes to an hour until fork tender.
Scoop: Using a small spoon, scoop out some of the potato flesh in the center, leaving a layer near the skin. This helps for the skin to be picked up without being flimsy.
Mix the butter: In a small bowl, mix together the melted butter and garlic salt.
Broil: Brush the inside of the potato with butter and pop the potato skins back into the oven under the broiler for 2-3 minutes. This will help crisp the potato.
Add the toppings: Remove from the oven and add your shredded cheese. Place back under the broiler for 1-2 minutes until the cheese is nice and melted. Next, add the bacon. Top with sour cream and chives!
How to Store and Freeze Potato Skins
To store: store any leftover potato skins in the refrigerator. You can warm them back up in the oven, air fryer or microwave.
To Freeze: Scoop the filling from the baked potato and let the skins cool. Store in the freeze in an airtight container for 2-3 months. Be sure to place the potato skins in the refrigerator overnight before you want to make them. And continue with the recipe instructions.
Related: How to Store Potatoes
Try More of Our Readers Favorite Potato Recipes
- Waffle Fries – these have become a popular recipe on TikTok and oh so delicious!
- Shepherd’s Pie – a delicious recipe that uses mashed potatoes, ground beef and veggies. A great filling recipe the family will love!
- Twice Baked Potato Casserole – a labor of love and a great side dish for the holidays.
Why We Love Wada Farms
Wada Farms is a premier example of 80 years of family-owned farming that has grown tremendously because of hard work and tireless dedication. Established in 1943, Wada Farms began farming potatoes on 160 acres in Pingree, Idaho.
Today, Wada Farms has grown to become one of the nation’s largest suppliers of fresh potatoes, onions and sweet potatoes. When you see that Wada Farms logo, you know you are eating the best!
Related: Year-Round Organic Potatoes
Loaded Potato Skins
Ingredients
- 6 small to medium sized Wada Farms Russet Potatoes washed and pat dry
- 8 ounces shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 1/4 cup unsalted butter half of a stick, melted
- 2 tbsp garlic salt to taste
- sour cream for topping
- chives or green onion, chopped, for topping
Instructions
- Prepare: Wash and dry your potatoes. Next, preheat your oven to 400°. Slice your potatoes' in half, length wise placing on a baking sheet.
- Bake: Bake the potatoes for about an hour until fork tender.
- Scoop: using a small spoon, scoop out some of the potato flesh in the center, leaving a layer near the skin. This helps for the skin to be picked up without being flimsy.
- Mix the butter: mix the butter together with the garlic salt. Brush the inside of the potato with butter.
- Broil: Place the potato skins back into the oven under the broiler for 2-3 minutes. This will help crisp the potato.
- Add the toppings: Remove from the oven and add your shredded cheese. Place back under the broiler for 1-2 minutes until the cheese is nice and melted. Next, add the bacon. Top with sour cream and chives!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
