These Loaded Baked Potato Skins make the PERFECT side dish or game day appetizer, with no deep frying needed.
These crispy baked potato skins are a family favorite and always on repeat during football season! Our cheesy potato skins also make a great side dish anytime fo year!
Ingredients needed to make Loaded Baked Potato Skins:
- large baking potatoes (baked, russet potatoes work great)
- Olive oil
- Grated Parmesan cheese
- Salt
- Garlic powder
- Paprika
- Black pepper
- Strips of crispy bacon (cooked and crumbled into bacon bits)
- Shredded cheddar cheese
- Sour cream
- Green onions
How to make Loaded Baked Potato Skins:
- Heat oven to 475 degrees F. Line a baking sheet with parchment paper.
- Cut baked potatoes in half lengthwise.
- Scoop out potato flesh, leaving a 1/4 inch of potato in the shell (discard potato flesh, or reserve for another recipe).
- Place potatoes skins on a greased baking sheet.
- In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
- Brush over both sides of skins.
- Bake for 7 minutes; turn over and set bake time about 7 minutes more. Bake until crisp.
- Sprinkle bacon pieces and cheddar cheese inside skins. Bake 2 minutes longer or extra time until the cheese is melted.
- Top with a dollop of sour cream and onions.
- Serve immediately. Store any leftover crispy loaded potato skins in an airtight container in the refrigerator. Reheat in Air Fryer or Oven.
Easy Baked Potatoes:
To make this stuffed potato skins recipe even easier you can bake potatoes in the microwave:
- Scrub the skin of the potatoes, and prick several time with the tines of a fork. Place on a plate microwave safe plate.
- Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
- When the potato is soft, remove from the microwave, and cut in half lengthwise.
For the Best Potatoes bake in the oven, follow these steps:
- Preheat the oven to 425 degrees.
- Wash and dry the potatoes.
- Pierce the potato 2-3 times with a fork.
- Rub oil all over the potatoes.
- Rub salt all over the potatoes.
- Place the potatoes on a baking sheet and bake for about 45 minutes
Cook Bacon in the Oven:
Did you know you can make Bacon in the oven?! It’s a great way to avoid the mess of splashing bacon fat grease and a smelly house by baking it in the oven! You can cook a ton of pieces at once, making this method much faster with easy to no cleanup.
Here’s how:
- Use a foil-lined baking sheet. Then place 2 wire racks on the foil. We used baking cooling racks.
- Arrange the bacon slices on the racks.
- Bake at 400 degrees for about 25 minutes, or until crispy.
In this video we’re showing you how to make TGIFriday’s Loaded Baked Potato Skins!
Classic Appetizer Recipes:
- Chicken Taco Rollups Recipe
- Sweet Polynesian Meatballs Recipe
- Winger’s Sticky Fingers Copycat Recipe
- Slow Cooker Warm Chili Cheese Dip Recipe
- Baked Mozzarella Cheese Sticks Recipe
- Pigs In a Blanket Recipe
- Bacon Wrapped Tater Tots with Cheese Recipe
- Buffalo Chicken Nachos Recipe
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Loaded Baked Potato Skins Recipe
Ingredients
- 4 large baking potatoes, (baked)
- 3 Tablespoon olive oil
- 1 Tablespoon Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- 8 strips bacon, (cooked and crumbled)
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- 4 green onions, sliced
Instructions
- Heat oven to 475 degrees F.
- Cut baked potatoes in half lengthwise.
- Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
- Place potatoes skins on a greased baking sheet.
- In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
- Brush over both sides of skins.
- Bake for 7 minutes; turn over and bake about 7 minutes more. Bake until crisp.
- Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
- Top with sour cream and onions.
- Serve immediately.
Notes
- Scrub the skin of the potatoes, and prick several time with the tines of a fork. Place on a plate microwave safe plate.
- Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
- When the potato is soft, remove from the microwave, and cut in half lengthwise.
Nutrition
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Uhm sounds very delicious and would be perfect for the grill and barbecue! Thank you so much for always inventing such great dishes! Have a happy Day!
This Look Like a Chicken roast ! Well This is awesome 🙂 I
Sounds are really amazing. And this food looks so delicious and tasty also. Really i was looking forward to read about it. love this article. Thanks for this allocation. 😆
WOW, these look just incredible! My mouth is watering.
OH MY, I have to make these and try not to eat them all before I serve them to my family! WOW!
Love twice backed potatoes…pinning these!!
Visiting from Foodtastic Friday. This is my kind of food! Can’t beat cheesy, bacony potatoes in finger-food form.
Hi! I just wanted to let you know I am including this in a 35 Christmas party appetizers and drinks collection over at Mommy’s Sweet Confessions. Thank you!
Late to the party, but this is the second recipe of yours I’ve found and used this week . . . a new favorite blog! I am short on olive oil so I’m using half butter/half oil. 🙂 Can’t have too much fat when you’re eating loaded potato skins!
I conceive this website has some really wonderful info for everyone : D.
What type of potatoe is best for these Potatoe skins?
Russett potatoes work great for these!