Best 7 Loaded Potato Skins Recipes

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Are you in search of a mouthwatering and delectable appetizer that will leave your taste buds craving for more? Look no further than loaded potato skins! This classic dish combines the irresistible flavors of crispy potato skins, melted cheese, and a medley of savory toppings. Whether you're hosting a party, watching the big game, or simply seeking a delightful snack, loaded potato skins are sure to satisfy your cravings. From simple and classic to fully loaded and bursting with flavor, there's a loaded potato skin recipe out there for every palate. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create the ultimate loaded potato skin experience!

Let's cook with our recipes!

LOADED BAKED POTATO SKINS



Loaded Baked Potato Skins image

Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!

Provided by Kimm

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

4 large baking potatoes, scrubbed
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
1 ½ cups shredded sharp Cheddar cheese
8 slices cooked bacon, crumbled
½ cup sour cream
4 stalks green onion, sliced

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
  • When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
  • Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
  • Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
  • Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
  • Serve topped with sour cream and green onions.

Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g

SUPER LOADED CHILI POTATO SKINS



Super Loaded Chili Potato Skins image

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 1h15m

Yield 16

Number Of Ingredients 7

8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili With Beans
2 cups shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions

Steps:

  • Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
  • Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
  • Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
  • Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g

FULLY LOADED POTATO SKINS



Fully Loaded Potato Skins image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 2h50m

Yield 20 stuffed potato skins

Number Of Ingredients 9

10 baking potatoes
8 ounces (225g) strong Cheddar, or red Leicester, grated
1 cup (250ml) sour cream
1 spring onion
1 teaspoon maldon salt or 1/2 teaspoon table salt
Good grinding black pepper
1 tablespoon Worcestershire sauce
Oil, for frying
10 rashers American-style or thin cut streaky bacon

Steps:

  • Preheat the oven to 415 degrees F (200c/gas mark 6).
  • The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
  • When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.

LOADED SWEET POTATO SKINS RECIPE BY TASTY



Loaded Sweet Potato Skins Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, whole milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, bacon, sour cream, fresh chive

Provided by Tucker Iida

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 10

4 sweet potatoes
1 tablespoon olive oil
¼ cup whole milk
salt, to taste
pepper, to taste
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 strips bacon, cooked until crispy, and crumbled
sour cream, for serving
fresh chive, chopped, for serving

Steps:

  • Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
  • Let potatoes cool then cut in half lengthwise.
  • Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
  • Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
  • Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
  • Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
  • Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 13 grams, Fiber 3 grams, Protein 12 grams, Sugar 9 grams

LOADED TACOS POTATO SKINS



Loaded Tacos Potato Skins image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Number Of Ingredients 0

Steps:

  • Toppings: Shredded chicken mixed with taco seasoning, queso blanco, sour cream, salsa, pickled jalapenos and cilantro
  • How to Make Classic Potato Skins:
  • Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

LOADED BAKED POTATO-SKINS CASSEROLE



Loaded Baked Potato-Skins Casserole image

Ready, Set, Cook! Special Edition Contest Entry: I did this first to see how the kids would like it. This is, to me, a Potato Skin/Baked Potato recipe combined. There are so many ways to do this but I decided to make this one basic & simple to start with. You can always add different items, such as broccoli or chili or stuff like that. I made it into a casserole so it can feed more people. Great for large family gatherings or events.

Provided by maksh4

Categories     One Dish Meal

Time 1h5m

Yield 1 10x14 dish, 8-10 serving(s)

Number Of Ingredients 13

1.5 (20 ounce) bags Simply Potatoes® Shredded Hash Browns
1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
10 slices bacon
1 tablespoon cilantro
1/2 large red bell pepper
7 green onion stems (use white only)
1.5 (8 ounce) packages cheddar cheese
16 ounces sour cream
1 1/2 tablespoons chives
salt (to taste) or pepper (to taste)
garlic powder (to taste)
paprika (to taste)
butter-flavored cooking spray

Steps:

  • Butter bottom & sides of casserole dish.
  • Press Simply Potatoes Shredded Hash Browns along the bottom of the casserole dish, lightly salt & pepper potatoes.
  • Sprinkle Cheddar Cheese and Bacon all over the shredded hash browns (do not mix). Use spray butter & lightly spray entire ingredients. Bake in oven at 350* for 15 minutes, then broil for the last 3-5 minutes or until golden brown.
  • Remove from oven, let cool to the touch. While still warm, spread sour cream over entire ingredients, covering completely. Sprinkle with Cilantro and Garlic Powder, Paprika, Salt & Pepper to taste. Next add roughly chopped Red Bell Peppers and Green Onions. Once covered with those ingredients, use Simply Potatoes Diced Potatoes with Onion and layer covering entire ingredients. Lightly spray-butter potatoes. Then sprinkle lightly over diced potatoes with the remaining bacon, cheddar cheese & chives.
  • Bake approximately 40-45 minutes and cheese turns a golden brown.
  • Side Note: After plated, serve with a light dollop of Sour Cream to top it off and if wanted -- a sprinkle or two of any of the following: Chives, Green Onions, Paprika, Parsley or whatever makes it look pretty to you. :).
  • *Prep time includes the pre-baking of bottom layer to crust it. Cook time is to fully cook the potatoes through.

LOADED POTATO SKINS



Loaded Potato Skins image

Provided by Molly Yeh

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

4 small russet potatoes (about 1 1/2 pounds)
Skin from 3 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces white Cheddar, shredded (1 cup)
4 ounces provolone, shredded (1 cup)
1/2 cup sliced black olives
1/2 bunch scallions, chopped, whites and greens divided
Sour cream and sriracha, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.)
  • Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle.
  • Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes.
  • Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha.

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for potato skins because they have a firm texture that holds up well to baking and filling.
  • Scrub the potatoes well: This will help to remove any dirt or debris from the potatoes.
  • Prick the potatoes with a fork: This will help the potatoes to bake evenly.
  • Bake the potatoes until they are tender: This will take about 45 minutes to 1 hour.
  • Let the potatoes cool slightly: This will make them easier to handle.
  • Scoop out the potato flesh: Use a spoon or a melon baller to scoop out the potato flesh, leaving a 1/4-inch border around the edges.
  • Brush the potato skins with olive oil: This will help them to crisp up in the oven.
  • Season the potato skins: Sprinkle the potato skins with salt, pepper, and any other desired seasonings.
  • Top the potato skins with your favorite fillings: There are endless possibilities for fillings, so get creative! Some popular options include cheese, bacon, sour cream, chili, and salsa.
  • Bake the potato skins until they are heated through and the cheese is melted: This will take about 10-15 minutes.

Conclusion:

Loaded potato skins are a delicious and easy-to-make appetizer that is perfect for any occasion. They can be made ahead of time and reheated, making them a great option for parties. With so many different variations, there is sure to be a loaded potato skin recipe that everyone will enjoy. So next time you are looking for a crowd-pleasing appetizer, give loaded potato skins a try!

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