Love loaded potato skins but hate scraping out the hot insides of the potatoes? Try this shortcut method for easy potato skins, you’re gonna love ’em!
Crispy potato slices with melted cheddar cheese oozing over the sides are loaded with a dab of sour cream, a sprinkling of crisp smoky bacon, and fresh green onions. You’re just going to love these! And they are so easy to make which is another reason to love them.
While we usually think of potato skins as an appetizer, they could easily be a great dinner or lunch. Wondering what to serve with loaded potato skins? Try them as a side with baked maple salmon, Parmesan baked cod, or breaded pork chops. Pair them with a bowl of Instant Pot tomato soup or vegetable soup.
These potato skins remind me of loaded baked potatoes. Have you ever gone to a baked potato fundraiser or church supper? We used to have “Spud Night” at our church. Everyone was given a hot baked potato to load up with fillings: chili, ham, velvety cheese sauce, broccoli, peppers, onions, pretty much whatever you could think of. So fun and super filling!
This version of loaded potato skins is easy (you won’t have to dig hot potato out of the skins) and there’s no waste. And are they good!
About these potato skins:
Loaded potato skins are super duper easy. You can make them in about half an hour. Get your oven preheating and let’s get to work!
Scrub the potatoes, dry them, and slice them into roughly one half inch slices. The recipe is written for one pound of potatoes but you can make as many as you like. Just adjust the amount of oil, seasoning, and toppings accordingly.
Next, spread the potato slices on a baking sheet lined with parchment paper for easy cleanup. Brush both sides generously with olive oil and sprinkle with salt and pepper.
Roast the potatoes until they are golden brown and tender, flipping them once after 20 minutes, then baking an additional 5 minutes. They’ll look so good already you may have to sample one.
Sprinkle each slice with a little (or a lot) of shredded cheddar and pop them back into the oven for just a couple of minutes to melt the cheese. Top with sour cream, bacon, and green onions, and serve immediately. I bet you can’t eat just one!
What’s in this recipe?
- Sliced Potatoes – Russets work best because of their texture, but you could also use another firm dry variety.
- Olive Oil, Salt and Pepper – Just like if you were making roasted potatoes without the fun toppings!
- Cheddar Cheese – If you want to switch it up, try pepper jack!
- Toppings! Crumbled bacon, sour cream, green onions (scallions), or anything you like!
Yes! In fact, it’s very good for you and contains a lot of fiber. We recommend scrubbing each potato really well with a vegetable brush or a washcloth and water so there isn’t any dirt and sand.
Sometimes you know for sure a potato is bad, but sometimes it might be hard to tell. If it’s mushy, moldy, or growing things, it’s time to toss it out. It should smell earthy, but not like the inside of a trash can on a hot day. It should be firm and not squishy.
To extend the life of your potatoes, store them in a dark, cool spot. If you store them near bananas or other fruit, they’re likely to sprout more quickly, so keep them separated.
How to make these your own:
- Be creative with toppings! Pretty much anything goes on these babies. If you’re going vegetarian, skip the bacon, no problem!
- Try sweet potato slices instead of the russet potatoes. Keep in mind that they are a little softer and might not quite make it as a finger food but they are good!
- Pizza Potato Skins – Try adding just a tiny bit of pizza sauce, lots of mozzarella cheese, and a pepperoni on top of each slice of potato for a fun Italian twist on this recipe.
Storage and Reheating Tips
Baked potato skins are really best eaten right away. Once the toppings are on, they don’t keep well.
If you reserve some of the slices before topping them, cover and refrigerate them for a day or two. Reheat the slices in the oven (single layer), air fryer, or toaster oven, or lightly fried in a skillet, and continue with the recipe as directed.
More easy appetizers
I’m going to throw a few more ideas your way! Try:
- Sweet Potato Wedges with Chinese Five Spice — serve these with sriracha mayo!
- Mexican Corn Dip with tortilla chips for dipping
- Queso Blanco in the Slow Cooker
- Refried Bean Dip with Cheese — easy and handheld!
- Kale and Spinach Dip Bites (5 ingredients)
- Pepperoni Pizza Dip
- Zucchini Pizza Bites
- Easy Brie Bites by Well Plated
- 2 russet potatoes (about 1 pound), sliced into ½ -inch slices
- 1 tablespoon olive oil
- ⅛ sea salt
- Coarsely ground black pepper, to taste
- ½ cup grated cheddar cheese
- Toppings: sour cream, sliced green onions, crispy bacon
- Preheat oven to 425°F. Line baking pan with parchment paper, if desired.
- Place potato slices on baking sheet, brushing both sides with oil. Sprinkle with salt and pepper.
- Bake 20 minutes, flip, bake 5 more minutes.
- Top evenly with cheddar cheese, return to oven for 2 more minutes or until cheese is melted.
- Top with desired toppings. Serve immediately.
- Be creative with toppings! Pretty much anything goes on these babies. If you're going vegetarian, skip the bacon, no problem!
- Sweet potato slices: Slice a sweet potato into ½ inch rounds. Keep in mind that they are a little softer and might not quite make it as a finger food but they are good!
- Pizza Potato Skins - Try adding just a tiny bit of pizza sauce, lots of mozzarella cheese, and a pepperoni on top of each slice of potato for a fun Italian twist on this recipe.
- Reheating: Baked potato skins are really best eaten right away. Once the toppings are on, they don't keep well. If you reserve some of the slices before topping them, cover and refrigerate them for a day or two. Reheat the slices in the oven (single layer), air fryer, or toaster oven, or lightly fried in a skillet, and continue with the recipe as directed.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.