Ditch the bag of chips and level up your snack game! These Easy Potato Skins are crispy, cheesy perfection, loaded with all your favorite flavors. Imagine fluffy baked potato skins overflowing with melted, gooey cheese, crispy crumbles of bacon, and a sprinkle of fresh, vibrant green onions.

It’s a flavor explosion in every bite, and surprisingly simple to make. This recipe is a must-have for any party spread or a crave-worthy anytime snack!

Loaded Potato Skins Featured Image

Why You’ll Love This Recipe

  • Easy, budget friendly recipe that anyone can make.
  • A great appetizer, delicious snack or make it a meal with more add ons.
  • A classic recipe everyone should have in their recipe box.

What are the best potatoes for Potato Skins?

While I think this is the sort of thing that could be debated, I honestly find that Russet Potatoes are the best in terms of size, and the way they bake up.

Russet potatoes have a tougher skin which makes them the perfect candidate for holding their shape and all those toppings.

Other potatoes will taste just as delicious but as an example, yukon gold potatoes have a much softer skin which means you run the risk of tearing the skin while scooping.

The best part of this recipe is the fact that you can add to it and make it your own. It’s a great jumping off recipe.

Make them mexi and fill them with guacamole, make them cheeseburgers and add ground beef, shredded cheese and bacon. There are so many ways to make these your own!

Easy Potato Skins Recipe

You start by baking the potatoes on a cookie sheet in the oven. While they are baking, I cook the bacon and chop everything up.

We love onions in our potato skins so I chopped those up too, but I didn’t include those in the directions below because lots of people don’t like them.

Once the potatoes are cooked, allow them to cool. Once they are cooled, slice them in half and scoop out some of the inside. Brush them with some olive oil on all sides.

You’ll then pop them back in the oven under the broiler for about 2 minutes. All of this is down in the printable recipe below so I am not being super detailed.

Again, this basic potato skins recipe is so EASY!

Easy Potato Skins Recipe

The Secret to the Best Potato Skins: Bake them, Don’t Fry them!

Your goal is to bake the potatoes at a high enough heat so that the skins get crispy enough to hold all of your delicious toppings.

This should help a lot!

Best Toppings for Potato Skins

  • cheeses, but think outside the box and try gouda, or feta or bleu cheese
  • green onions, but even chopped regular onion is delicious
  • sour cream, but try plain greek yogurt for a healthier tasty twist (plus they taste so similar!)
  • chili, spicy, mild… whatever… if you’ve never tried it – TRY IT! It makes a whole meal!
  • broccoli and cheese – this is my son’s favorite combo
  • buffalo chicken with drizzled ranch

And I could keep going but there’s some jumping off points. These will help you make the best loaded potato skins.

Easy Potato Skins Recipe

Best Unique Toppings for Potato Skins

We can definitely ditch the usual cheese, bacon, and chives for some truly unique potato skin toppings! Here are a few ideas to tantalize your taste buds:

Global Flavors:

  • Tex Mex Twist: Black beans, corn, crumbled queso fresco, and a dollop of guacamole for a fiesta in your mouth.
  • Asian Explosion: Shredded cooked chicken, teriyaki sauce, sriracha mayo, and sesame seeds for a sweet and spicy Asian-inspired experience.
  • Gyro Delight: Marinated lamb or chicken, crumbled feta cheese, a drizzle of tzatziki sauce, and a sprinkle of red onion for a taste of the Mediterranean.

Gourmet Combinations:

  • Caramelized Onion & Goat Cheese: Sweet, caramelized onions, creamy goat cheese, and a drizzle of balsamic reduction for a sophisticated and elegant bite.
  • Fig & Prosciutto: Sliced fresh figs, prosciutto crisps, and a drizzle of honey for a sweet and salty flavor combination.
  • Lobster & Gruyere: Chopped lobster meat, Gruyere cheese, and a touch of lemon zest for a luxurious and impressive appetizer.

Veggie Powerhouse Options:

  • Roasted Butternut Squash & Sage: Diced roasted butternut squash, crispy sage leaves, and a drizzle of maple syrup for a sweet and savory vegetarian option.
  • Spicy Black Bean & Corn: Mashed black beans, corn kernels, chopped jalapenos, and a sprinkle of cotija cheese for a vegetarian option with a kick.
  • Buffalo Cauliflower & Blue Cheese: Buffalo-sauced cauliflower crumbles, creamy blue cheese, and a drizzle of ranch dressing for a vegetarian twist on a classic flavor combo.

These are just a few ideas to get you started! Feel free to experiment and create your own unique potato skin masterpieces.

Time to fill them up with whatever delicious toppings you want.

For us, it is mostly bacon and shredded cheese but if you want something else, add it in.

Easy Potato Skins Recipe

It’s time to stick them in the oven and make them bubble. Follow the directions below and you will have tastiest easy potato skins recipe in about 5 more minutes.

Pop them back in the oven under the broiler and watch them carefully because they will burn fast. You’re looking to melt that cheese and get it nice and bubbly.

Pull them out, allow them to cool slightly, sprinkle on some green onion and serve them with sour cream! Delish!

Easy Potato Skins Recipe

A simple snack or appetizer. I often get these ready before the kids get home from school for a fun after school tasty treat.

Make these easy potato skins and your kids won’t be hungry again until dinner.

Are you ready to whip up a nice batch of these potato skins? 

(I know I am!)

Easy Potato Skins Recipe

If you are looking for more delicious appetizer recipes, try these Air Fryer Philly Cheesesteak Egg Rolls, these Air Fryer Intense Garlic Chicken Wings, or try my friend Ellens’ Cordon Bleu Appetizer Bites

Recipe for Loaded Potato Skins

Loaded Potato Skins Featured Image

Loaded Potato Skins

Nicole Cook
These Delicious Loaded Potato Skins are made with better ingredients and are a great way to enjoy your favorite snack.
4.67 from 27 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizers, Snacks and Small Bite Recipes
Cuisine American
Servings 4
Calories 239 kcal


  • 2 medium russet potatoes scrubbed clean
  • pinch salt pepper and/or seasonings of your choice
  • 1 ½ cups shredded reduced fat cheese shred it yourself, it’s better!!
  • ¼ cups bacon torn into small pieces
  • ¼ cups reduced fat sour cream or plain greek yogurt, if desired
  • 2 tablespoons fresh chives chopped, if desired


  • Preheat your oven to 475 degrees.
  • Scrub your potatoes until clean and allow to dry somewhat. Prick the surface of the potatoes with a fork several times all around. Place on a plate in the microwave and cook on high for about 10-12 minutes or until completely cooked all the way through.
  • Allow the potatoes to cool until you can handle them.
  • Line a baking sheet with foil.
  • Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh of the potato. (save for homemade mashed potatoes!) Be sure and leave some potato lining the shell of the potato skin.
  • Set the potato skins onto the baking sheet. Spray them all over (inside and the outside) with nonstick cooking spray. Season them (inside and outside) with salt and pepper, or other seasoning. Bake the potato skins for about 10 minutes until they are golden brown and beginning to get crisp.
  • Remove from oven. Fill the skins with cheese (divide among the skins). Sprinkle the bacon over the top. Place the pan back into the oven for approximately 8 minutes or until the cheese is bubbly. (watch this so the cheese doesn’t burn).
  • Serve with a nice dollop of sour cream or plain greek yogurt on the top and sprinkled with chives.


Calories: 239kcalCarbohydrates: 21gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 24mgSodium: 375mgPotassium: 536mgFiber: 1gSugar: 1gVitamin A: 207IUVitamin C: 7mgCalcium: 212mgIron: 1mg
Keyword easy appetizers
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  1. For anyone contemplating this, MAKE IT! The paste is easy to make and I doubled the recipe to freexe the extras to make it super easy for my future self. Its really a pretty simple soup but it packs in nice flavour ? We made it once with thing pork butt and that was great, and we made it once with daikon and cabbage and that was also great. Very versatile soup base.

  2. During my college years, I remember a month where I had close to 0 money and I had to eat potatoes pretty much every day. At that time, I searched on internet every single meal I can make using potatoes… I wish this article was around back then.

    thank you for sharing

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