If you love crispy potatoes loaded with melty cheese, smoky bacon, and cool sour cream, you’re going to love this Loaded Potato Skins recipe. This classic appetizer is perfect for game day, parties, or even as a fun weeknight dinner side. Golden brown, crispy potato shells are stuffed with flavor and topped with all your favorite fixings.
Why You’ll Love This Amazing Appetizer
- Crispy & Cheesy. Perfectly baked potato shells hold gooey melted cheese with just the right crunch.
- Party Favorite. These are always the first appetizer to disappear at gatherings.
- Customizable. Add or swap toppings to make them exactly how you like.
- Comfort Food Classic. Nothing says cozy and indulgent like cheesy potatoes with bacon.
Whether you’re making them for a Super Bowl party, family movie night, or as a hearty side dish, these potato skins are guaranteed to please.
What Do Loaded Potato Skins Taste Like?
Loaded potato skins are a time-tested crowd-pleaser for a reason. The combination of crispy potato, melty cheese, smoky bacon, and cool toppings creates the perfect bite of savory comfort food.
Plus, they’re easy to make and can be customized with your favorite add-ins like jalapeños, sour cream, or even pulled pork for extra indulgence.
Ingredients You’ll Need
- 6 Russet Potatoes - Their thick skins hold up well to baking and scooping, while their fluffy insides provide the perfect base for stuffing.
- 2 TBSP Olive Oil - Brushed onto the potato shells, it helps them bake up extra crispy and golden.
- 1 Cup Cheddar Cheese - Melts into the hot potato skins, creating a gooey, savory layer of flavor. Monterey Jack or a Mexican blend can be swapped in for variety.
- 1/2 Cup Bacon - Adds salty, smoky crunch that balances the creamy and cheesy components.
- 1/4 Cup Green Onions - Provide freshness, color, and a mild onion bite that brightens the rich flavors.
- 1/2 Cup Sour Cream - A cool, tangy topping that cuts through the richness and adds a creamy finish.
- Salt & Pepper - The basic seasonings that bring out the flavors in both the potato shells and toppings.
How To Make Loaded Potato Skins
- Prepare the Potatoes. Preheat your oven to 400°F. Scrub and dry russet potatoes, then prick them with a fork. Bake for 45–60 minutes until tender. Let cool slightly.
- Scoop & Season. Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer to hold the shape. Brush insides and outsides with olive oil, then season with salt and pepper.
- Bake to Crisp. Place the hollowed potato halves cut-side down on a baking sheet. Bake at 450°F for 10 minutes, then flip and bake another 5–10 minutes until crispy.
- Add Fillings. Sprinkle shredded cheddar into each potato skin, followed by crispy bacon. Return to oven for 5 minutes until cheese is melted and bubbly.
- Top & Serve. Garnish with sour cream and green onions. Serve immediately while hot and crispy.
Tips And Tricks
Loaded Potato Skins may look impressive, but with a few smart tips, you can make them perfectly crispy, cheesy, and flavorful every time. These little secrets will help you achieve restaurant-quality potato skins right in your own kitchen.
- Choose the right potatoes . Russet potatoes are best because their sturdy skins crisp up beautifully and their fluffy insides are easy to scoop.
- Don’t skip the double bake . Baking the potato shells once to cook them through, then again after adding toppings, ensures both crispy edges and melty cheese.
- Scoop carefully . Leave a thin layer of potato inside the skins when scooping to keep them sturdy and prevent tearing.
- Brush with oil generously . Lightly brushing the insides and outsides with olive oil helps the skins get golden and crunchy.
Variations
One of the best things about Loaded Potato Skins is how customizable they are. Whether you’re looking to mix up the flavors for a game day spread or simply use what’s in your fridge, these creative variations will keep them exciting and delicious every time.
- BBQ Chicken - Swap the bacon for shredded BBQ chicken and drizzle with extra barbecue sauce before serving.
- Buffalo Style - Toss shredded chicken in buffalo sauce, top with cheese, and finish with a drizzle of ranch or blue cheese dressing.
- Vegetarian Skins - Skip the bacon and add sautéed mushrooms, peppers, or black beans for a hearty veggie-friendly version.
- Tex-Mex - Add taco-seasoned ground beef or black beans, corn, and jalapeños, then top with salsa and sour cream.
What To Enjoy With Loaded Potato Skins
Loaded Potato Skins are rich, cheesy, and incredibly satisfying on their own, but they shine even brighter when paired with the right dishes. Whether you’re planning them as a game-day appetizer, a party snack, or even a fun dinner side, here are some tasty ideas to serve alongside these crispy, flavor-packed bites.
- Salad - A crisp green salad with a tangy vinaigrette helps cut through the richness of the potatoes.
- Grilled or Baked Chicken - A lighter protein that balances out the heaviness of the cheese and bacon.
- Steak Bites - Juicy, savory steak pairs perfectly with the crispy skins for a hearty meal.
- Soup - A bowl of chili, tomato soup, or broccoli cheddar soup makes a cozy combo.
How Long Do They Last?
Loaded potato skins are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F until hot and crispy again.
Can You Freeze Them?
Yes! Assemble and bake potato skins through the second bake, but before adding sour cream and green onions. Cool completely, then freeze in a single layer on a sheet tray. Transfer to a freezer-safe bag or container. They will last up to 2 months.
To reheat, bake from frozen at 400°F for 15–20 minutes.
More Perfect Potato Recipes
- Greek Potatoes
- Potato Casserole
- Twice Baked Sweet Potatoes
- Air Fryer Baked Potatoes
- Southern Potato Salad
Loaded Potato Skins | Easy Potato Skins Recipe
Ingredients
- ▢ 6 Russet Potatoes
- ▢ 2 tbsp Olive Oil
- ▢ 1 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 1 cup Cheddar Cheese , shredded
- ▢ 1/2 cup Cooked Bacon
- ▢ 1/2 cup Sour Cream
- ▢ 1/4 cup Green Onion , sliced
Instructions
- Prepare the Potatoes. Preheat your oven to 400°F. Scrub and dry russet potatoes, then prick them with a fork. Bake for 45–60 minutes until tender. Let cool slightly.
- Scoop & Season. Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer to hold the shape. Brush insides and outsides with olive oil, then season with salt and pepper.
- Bake to Crisp. Place the hollowed potato halves cut-side down on a baking sheet. Bake at 450°F for 10 minutes, then flip and bake another 5–10 minutes until crispy.
- Add Fillings. Sprinkle shredded cheddar into each potato skin, followed by crispy bacon. Return to oven for 5 minutes until cheese is melted and bubbly.
- Top & Serve. Garnish with sour cream and green onions. Serve immediately while hot and crispy.
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Loaded Potato Skins | Easy Potato Skins Recipe
Ingredients
- 6 Russet Potatoes
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1 cup Cheddar Cheese shredded
- 1/2 cup Cooked Bacon
- 1/2 cup Sour Cream
- 1/4 cup Green Onion sliced
Instructions
- Prepare the Potatoes. Preheat your oven to 400°F. Scrub and dry russet potatoes, then prick them with a fork. Bake for 45–60 minutes until tender. Let cool slightly.
- Scoop & Season. Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer to hold the shape. Brush insides and outsides with olive oil, then season with salt and pepper.
- Bake to Crisp. Place the hollowed potato halves cut-side down on a baking sheet. Bake at 450°F for 10 minutes, then flip and bake another 5–10 minutes until crispy.
- Add Fillings. Sprinkle shredded cheddar into each potato skin, followed by crispy bacon. Return to oven for 5 minutes until cheese is melted and bubbly.
- Top & Serve. Garnish with sour cream and green onions. Serve immediately while hot and crispy.
Loaded Potato Skins | Easy Potato Skins Recipe https://twosleevers.com/loaded-potato-skins/
If you’re looking for a colorful, crowd-pleasing appetizer, these Stuffed Mini Peppers are a must-try! Sweet, bite-sized peppers are filled with a creamy, cheesy mixture, and finished with fresh herbs for a flavorful dish that’s both fun and delicious.
Why You’ll Love This Amazing Appetizer
- Quick & Easy. Ready in under 30 minutes, making them perfect for last-minute entertaining.
- Versatile. Stuff them with cheese, sausage, beans, or even quinoa. There’s no wrong way to enjoy them.
- Crowd-Pleaser. Sweet mini peppers are loved by kids and adults alike.
- Colorful & Fun. Bright red, orange, and yellow peppers make your platter pop with vibrant color.
- Delicious. Creamy filling paired with tender, roasted peppers creates the ultimate flavor combo.
Perfect for parties, holidays, or even a quick snack, these peppers are as pretty as they are tasty.
What Do Stuffed Mini Peppers Taste Like?
Stuffed mini peppers are absolutely delicious! The natural sweetness of the roasted peppers pairs beautifully with savory fillings like cream cheese, cheddar, and bacon. They’re crispy on the outside, creamy on the inside, and offer a bite-sized treat that’s perfect for any occasion.
Whether you’re serving them as an appetizer, snack, or side, they’re guaranteed to disappear fast.
Are They Healthy?
Yes, stuffed mini peppers can definitely be a healthy choice, depending on how they’re prepared. Mini sweet peppers themselves are naturally low in calories, high in vitamin C, and packed with antioxidants and fiber.
When stuffed with ingredients like cream cheese, bacon, and shredded cheese, they become richer and more indulgent, but still offer protein and calcium.
Ingredients You’ll Need
- 12 Mini Sweet Peppers - The star of the dish. Their natural sweetness provides a crisp, colorful base that pairs perfectly with savory fillings.
- 6 Ounces Cream Cheese - Creates a smooth, creamy texture for the filling, giving the peppers richness and body.
- 1/2 Cup Shredded Cheese - Melts into the filling, adding gooeyness and savory depth. Cheddar, Monterey Jack, or mozzarella all work beautifully.
- 1/2 Cup Cooked Bacon - Adds a savory layer and a touch of texture to the bite.
- 1/2 tsp (each) Garlic Powder & Onion Powder - Add layers of savory flavor without overwhelming the sweetness of the peppers.
- Salt & Black Pepper to taste - Simple but essential seasonings to enhance and balance all the flavors.
- Fresh Parsley or Cilantro for garnish - Sprinkled on top for a fresh, herby finish and a pop of bright color before serving.
Together, these ingredients create a dish that’s creamy, cheesy, savory, and perfectly balanced by the natural sweetness of the peppers.
How To Make Stuffed Mini Peppers
- Prep the Peppers. Slice mini peppers in half lengthwise and remove the seeds. Arrange them cut side up on a plate or baking sheet.
- Make the Filling. In a bowl, mix cream cheese, shredded cheese, cooked and crumbled bacon, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Fill the Peppers. Spoon the cheese mixture into each pepper half, filling generously but not overflowing.
- Garnish & Serve. Sprinkle with fresh parsley or cilantro. Serve chilled as an appetizer or snack.
Tips And Tricks For Making Cream Cheese Stuffed Peppers
Stuffed mini peppers are simple to make, but a few smart tips can help you get the best flavor, texture, and presentation every time. Here are some helpful tricks:
- Pick firm peppers. Choose mini peppers that are bright, firm, and free of soft spots for the best results.
- Use room-temperature cream cheese. This makes mixing and filling much easier.
- Don’t overstuff. Fill just to the top to prevent the mixture from bubbling over while baking.
- Line your baking sheet. Use parchment paper or foil for easy cleanup.
Variations
Stuffed mini peppers are endlessly customizable, and you can easily switch up the fillings to suit any taste or occasion. Here are some tasty variations to try:
- Baked - Pop them in the oven at 350F for 15 minutes to enjoy a hot and delicious appetizer.
- Mexican-Inspired - Use black beans, corn, taco seasoning, and pepper jack cheese for a Tex-Mex flavor.
- Italian Style - Stuff with ricotta, mozzarella, Parmesan, and Italian herbs like oregano and basil.
- Mediterranean - Fill with feta cheese, spinach, olives, and sun-dried tomatoes.
What To Enjoy With Stuffed Mini Peppers
Stuffed mini peppers are a versatile appetizer or side dish that pair well with a variety of meals and party spreads. Here are some delicious ideas for what to enjoy with them:
- Charcuterie Boards - Add them alongside meats, cheeses, and crackers for a colorful, flavorful bite.
- Grilled Meats - Pair with steak , chicken , or fish for a balanced main course.
- Salads - A fresh green salad or pasta salad makes a light, refreshing complement.
- Mexican-Inspired Dishes - Serve with tacos , enchiladas , or nachos for a fun, flavorful combo.
- Dips & Sauces - Ranch , salsa , or guacamole add extra flavor and creaminess.
How Long Do They Last?
Cooked stuffed mini peppers can be stored in an airtight container in the refrigerator for 3–4 days.
Can You Freeze Them?
Yes! Stuffed mini peppers freeze well. Assemble them and place them on a baking sheet to freeze solid, then transfer to a freezer bag or container. They’ll last up to 2 months.
When ready to eat, remove them from the freezer and allow them to defrost in the refrigerator overnight before serving.
More Perfect Pepper Recipes
- Stuffed Pepper Casserole
- Keto Stuffed Peppers
- Muhammara Dip
- Chicken And Peppers
- Stuffed Poblano Peppers
Stuffed Mini Peppers Recipe | Cream Cheese Stuffed Peppers
Ingredients
- ▢ 12 Mini Peppers , halved
- ▢ 6 ounces Cream Cheese
- ▢ 1/2 cup Mozzarella Cheese , shredded
- ▢ 1/2 cup Cooked Bacon , crumbled
- ▢ 1/2 tsp Garlic Powder
- ▢ 1/2 tsp Onion Powder
- ▢ 1/4 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ Parsley , chopped, for garnish
Instructions
- Prep the Peppers. Slice mini peppers in half lengthwise and remove the seeds. Arrange them cut side up on a plate or baking sheet.
- Make the Filling. In a bowl, mix cream cheese, shredded cheese, cooked and crumbled bacon, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Fill the Peppers. Spoon the cheese mixture into each pepper half, filling generously but not overflowing.
- Garnish & Serve. Sprinkle with fresh parsley or cilantro. Serve chilled as an appetizer or snack.
