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Loaded Potato Skins

These potato skins are loaded with shredded cheese, crispy bacon, diced jalapeños and then topped with sour cream and sliced green onions for the perfect gameday appetizer or side dish.
Prep Time35 mins
Cook Time1 hr
Course: Appetizer
Cuisine: American
Keyword: Gameday appetizer, Loaded Potato Skins, Potato Skins
Servings: 20 potato skins
Author: Great Grub, Delicious Treats


  • 10 potatoes, rinsed (small to medium size)
  • 8 strips bacon, crispy, crumbled
  • 2-3 cups sharp cheddar cheese, shredded
  • ¼ cup diced jalapenos
  • salt & pepper, to taste
  • Optional: sour cream and sliced green onions


  • Preheat oven to 350° and line a baking sheet with aluminum foil. Set aside.
  • Rinse, dry and poke potatoes with a fork.
  • Brush the potatoes with vegetable oil and place on baking sheet.
  • Place in oven and bake until potatoes are tender when pierced with a fork, about 1 hour.
  • Cook bacon while potatoes are baking. Crumble and set aside.
  • Remove potatoes from oven, place on a wire rack and once potatoes are cool enough to handle, slice in half, lengthwise.
  • Scoop out the flesh leaving ¼ inch remaining and place back on backing sheet.
  • Top with shredded cheese, bacon, diced jalapeños and place in the broiler for a couple minutes until the cheese is melted and bubbly.
  • Carefully remove and arrange on serving tray. Serve warm.
  • Optional, garnish with sour cream and sliced green onions, if desired.