Loaded Potato Skins

Loaded Potato Skins

12 reviews, 4.4 star(s). 75% would make again

Ready in 45 minutes

Crispy potato skins topped with bacon, onion and cheddar cheese.


6 russet potatoes; whole
8 ounces bacon
1 Cooking spray
1 teaspoon kosher salt; divided
1/2 teaspoon freshly ground pepper; divided
1 tablespoon olive oil
1 medium Onion; chopped
1 jalapeno pepper; stem and seeds removed, chopped
1 tablespoon corn starch
2 cups extra sharp cheddar cheese; shredded

Original recipe makes 6



Scrub the potatoes, dry them and prick with a fork 3 or 4 times on each side. Place the potatoes on a microwave safe plate and microwave on high for 5 minutes. Turn the potatoes over and continue cooking 8 to 10 minutes more, until tender when pierced with a fork. (Times will vary according to your microwave.)

Let the potatoes cool a few minutes for easier handling. Cut the potatoes in half lengthwise. Holding one half of potato in one hand, use a small teaspoon to scoop out the inside, leaving 1/4 inch of potato on the skin. Continue in this manner until you have scooped out all 12 halves. Use the scooped out inside of potatoes for another use. Cut each half into half and you will have 24 skins to prepare for topping. Sprinkle the inside of the potato skins with one half of the salt and pepper. Spray the inside and outside of the skins with the cooking spray. The skins will be baked empty first.

Preheat oven to 475. Place a baking sheet in the oven to heat at the same time.

Meanwhile, fry the bacon until crisp and drain on paper towels. Crumble or chop and set aside. Wipe the skillet clean and heat the olive oil. Cook the onion and jalapeno pepper for about 10 minutes or until softened and golden in color. Add the onion mixture to the bacon. Set aside to cool.

Toss 1 1/2 cups of shredded cheese with the cornstarch. Add the cheese to the bacon and onion mixture.

When oven and pan have reached to temperature, place the prepared skins on the hot pan. Roast the skins for about 15 minutes and remove from oven.

Place a heaping spoonful of bacon, onion and cheese topping on each skin. Use the remaining 1/2 cup of cheese to sprinkle on top of the skins and bake for 5-7 minutes until all is heated and cheese melts.

Serve hot.

Verified by stevemur
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Loaded Potato Skins


Calories Per Serving: 555 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Potato Patties

I recommend following it with this recipe

"Using the scooped out potato from Loaded Potato Skins for the mashed potatoes required for this recipe is a great way to use leftovers." — weckle weckle

Roasted Ranch Potatoes with Bacon and Cheddar Cheese

If you like it, you might also try this

"Think of a great loaded baked potato flavor with the extra zing of ranch dressing and then roasted potatoes that are slightly crispy as opposed to fluffy and baked. These potatoes make a great side dish with most anything, and just perfect for a barbeque or pot luck dinner. Try it; your family and friends will thank you!" — Firebyrd Firebyrd

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Comment or review

Very tasty and easy to make
Jennelson1984 11m ago

Made these for the 49ers and Seahawks game. Huge hit! Everyone loved the jalapeño and thought I should have added the seeds for spice. I changed the recipe by using the potato I scooped out of skins and adding butter, seasoning, cheese, and jalapeno mix. Did not use corn starch. The outside was nice and crispy and the inside was sooo yummy!
Jewelzak 2y ago

Took these to a pot luck and they were a hit. I followed the recipe as written. Thanks for posting. I will make again.
OaxacaCookin 2y ago

gobo47 3y ago

I made this with red potatoes, and it was GREAT!!! Definitely making this again!!!
kacimichellewallace 3y ago

Best appetizer...really easy to make within minutes
Ella15Aero 3y ago

Good appetizer...will make again
Valerie411 4y ago

I liked this recipe, but do not love it because I think it's missing flavor. I really do love using the microwave because it speeds up the pace. If I can figure out what it's missing then this recipe would be perfect.
Wonderthuy 4y ago

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