Name: Seasoned Filled Potato Skins
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 6 medium russet potatoes, 3 pounds; 7 slices of bacon cooked until crispy and drained on paper towels, then crumbled; Coating for potatoes:; 1 tablespoon olive oil; 1/4 cup butter, melted; 1 teaspoon granulated garlic powder or use fresh minced garlic cloves; 1 pinch red pepper flakes; 1 teaspoon salt; 1/2 teaspoon black pepper; Filling for skins:; 1 1/2 cups extra sharp cheddar shredded cheese or more if needed; Note: use any kind of good melting "real" cheese you prefer; (the cooked, crumbled bacon); 1 tablespoon fresh chopped parsley for garnish, or use chives or green onions chopped; See notes for topping suggestions below

Craving something crispy, cheesy, and utterly satisfying? Look no further!

These Seasoned Potato Skins with Cheese and Bacon are the ultimate crowd-pleasing appetizer, and they are packed with flavor in the skins and inside!

Perfect for game day, hosting dinner parties, or a casual night in, these skins are loaded with melty cheesy goodness, and of course, super crispy bacon crumbled on top.

Plus, we have several ideas to add delicious toppings after baking. They're easy to make and guaranteed to disappear fast, so make a double batch!

bakedpotato skins filled with cheese and topped with crispy bacon

Why You’ll Love This Recipe

Budget-friendly appetizer, side dish, or snack perfect any time
Crowd favorite at parties, potlucks, and tailgates
Simple ingredients you likely already have
Customizable toppings to suit any taste by setting up a serving bar
Baked, not deep-fried, for a lighter crunch
Super Cheesy: The perfect bite of crunchy skin and melty cheese
Perfect for Any Occasion: Add these bites to a buffet or bring to a potluck
Potato skins that are seasoned like these are simple, satisfying, and totally addictive. Plus, they’re a great way to use up leftover potatoes and ingredients already in your kitchen!

potato skins filled with cheese and bacon

Tips and Suggestions

Use leftover baked potatoes for faster prep.
Bake skins cut-side down first for maximum crispiness, brushed with seasoning oil.
Make them vegetarian by omitting bacon or using a plant-based version.
Add a little heat when brushing the mixture of oil and butter on the skins for a crispy, spicy crunch
For herb flavors, add 1 tablespoon of Italian herbs to the butter and oil before brushing on the skins
Use any leftover potato centers or slices for mashed potatoes, air-fried, or sautéed with butter and herbs.

collage of potatoes hollowed out for making potato skins

Optional Toppings After Baking. These additions enhance both texture and flavor:

Sour Cream or Greek Yogurt: Adds cool contrast and creaminess
Sliced Green Onions or Chives: For a fresh, zesty bite
Jalapeños or any kind of peppers: Add heat and acidity
Diced Avocado or Guacamole: Creamy and rich
Hot Sauce or Ranch Dressing: Boosts boldness and balances the bacon
Crumbled Blue Cheese or Feta: For a tangy twist

Frequently Asked Questions

Can I make these potato skins ahead of time? Yes! You can bake the potatoes and scoop them out ahead of time. Store the skins in an airtight container in the fridge, then season, fill, and bake when ready to serve.

What kind of potatoes work best? Russet potatoes are the best choice because they have a sturdy skin and bake up crispy.

How do I get them extra crispy? Brush the skins with oil and butter, then bake them face-down first before adding the cheese and bacon. A few minutes under the broiler at the end will add extra crispness and melt the cheese perfectly.

Can I make these in the air fryer? Absolutely! After seasoning and filling, air fry them at 400°F for about 5–7 minutes or until the cheese is bubbly and the skins are crispy.

Are there topping alternatives for bacon? Yes! Try deli chopped meats, diced cooked sausage, shredded rotisserie chicken, sautéed mushrooms, or a vegetarian option like black beans and corn for a Tex-Mex twist.

How do I store leftovers? Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results — the microwave may make them soggy.

How to Freeze Cooked Potato Skins with Cheese and Bacon: Cool completely. Let the potato skins cool fully after baking.

Flash freeze: Place them in a single layer on a baking sheet and freeze for 1–2 hours until firm.

Wrap or store: Transfer to an airtight container or wrap individually in plastic wrap and then foil. For best results, use a freezer-safe resealable bag and remove excess air.

Label and date: Write the freezing date on the bag or container.

How Long to Freeze Them: Up to 2 months for best flavor and texture.

You can stretch it to 3 months, but the cheese and bacon may develop freezer burn or a slightly off texture after reheating.

Reheating Instructions: No need to thaw. Bake from frozen at 375 degrees for about 15–20 minutes or until heated through and cheese is bubbly.

For extra crispiness, finish under the broiler for 2 minutes.

Don’t forget to pin this recipe

Final Thoughts

If you’re looking for a delicious, budget-friendly appetizer that never fails to impress, these seasoned potato skins with cheese and bacon are a must-try. They’re crispy, savory, and loaded with gooey melted cheese and smoky bacon, everything a perfect party snack should be.

What’s even better? They’re incredibly easy to make with pantry staples and a few simple steps. Whether you’re serving them on game day, at a family gathering, or just craving a comforting side dish, these potato skins check every box.

Don't forget to experiment with different toppings or sauces to make them your own. With the perfect blend of texture and flavor, this recipe will become a go-to favorite in your kitchen.

Try them once, and you’ll want to make them for every occasion!

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American

Yield: 16

Author: Claudia Lamascolo

Seasoned Filled Potato Skins

Prep time: 10 MinCook time: 20 MinInactive time: 20 MinTotal time: 50 Min

Ingredients

6 medium russet potatoes, 3 pounds
7 slices of bacon cooked until crispy and drained on paper towels, then crumbled
Coating for potatoes:
1 tablespoon olive oil
1/4 cup butter, melted
1 teaspoon granulated garlic powder or use fresh minced garlic cloves
1 pinch red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
Filling for skins:
1 1/2 cups extra sharp cheddar shredded cheese or more if needed
Note: use any kind of good melting "real" cheese you prefer
(the cooked, crumbled bacon)
1 tablespoon fresh chopped parsley for garnish, or use chives or green onions chopped
See notes for topping suggestions below

Instructions

Boil around 8 potatoes for 20 minutes, then drain, rinse, and cool.
Cut into thirds lengthwise with a sharp knife.
Save the middle slices for something else (like frying them).
Scoop out using a teaspoon in the center ( a small amount of potato) for each potato middle for the skinned bottom and top.
Place in a greased baking pan.
Save the middle slices for something else (like mashed potatoes).
Rub the skins with butter, olive oil, and the garlic mixture.
Broil until crispy or bake for around 15 minutes at 400 degrees or longer for crispier skins.
The difference is that broiling keeps the centers softer than baking, so it's your preference.
Remove from the oven and cool.
Flip them over and fill with cheese and top with crumbled bacon.
Place under a broiler in the oven until cheese is melted and bubbly, around 2 minutes, watching carefully.
Garnish with parsley or chopped onions.
Note: These can be frozen on a parchment-lined baking sheet until solid, then added to a tight, closed freezer container and reheated at another time.

Notes

Tips and Suggestions

Use leftover baked potatoes for faster prep.
Bake skins cut-side down first for maximum crispiness, brushed with seasoning oil.
Make them vegetarian by omitting bacon or using a plant-based version.
Add a little heat when brushing the mixture of oil and butter on the skins for a crispy spicy crunch
For herb flavors, add 1 tablespoon of Italian herbs to the butter and oil before brushing on the skins
Use leftover potato centers for mashed potatoes or air-fried, or sautéed with butter and herbs.

Optional Toppings After Baking. These additions enhance both texture and flavor:

Sour Cream or Greek Yogurt: Adds cool contrast and creaminess
Sliced Green Onions or Chives: For a fresh, zesty bite
Jalapeños or any kind of peppers: Add heat and acidity
Diced Avocado or Guacamole: Creamy and rich
Hot Sauce or Ranch Dressing: Boosts boldness and balances the bacon
Crumbled Blue Cheese or Feta: For a tangy twist

Frequently Asked Questions

What kind of potatoes work best? Russet potatoes are the best choice because they have a sturdy skin and bake up crispy.

How do I get them extra crispy? Brush the skins with oil and butter, then bake them face-down first before adding the cheese and bacon. A few minutes under the broiler at the end will add extra crispness and melt the cheese perfectly.

Can I make these in the air fryer? Absolutely! After seasoning and filling, air fry them at 400°F for about 5–7 minutes or until the cheese is bubbly and the skins are crispy.

Are there topping alternatives for bacon? Yes! Try deli chopped meats, diced cooked sausage, shredded rotisserie chicken, sautéed mushrooms, or a vegetarian option like black beans and corn for a Tex-Mex twist.

How do I store leftovers? Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results — the microwave may make them soggy.

How to Freeze Cooked Potato Skins with Cheese and Bacon: Cool completely. Let the potato skins cool fully after baking.

Flash freeze: Place them in a single layer on a baking sheet and freeze for 1–2 hours until firm.

Wrap or store: Transfer to an airtight container or wrap individually in plastic wrap and then foil. For best results, use a freezer-safe resealable bag and remove excess air.

Label and date: Write the freezing date on the bag or container.

How Long to Freeze Them: Up to 2 months for best flavor and texture.

You can stretch it to 3 months, but the cheese and bacon may develop freezer burn or a slightly off texture after reheating.

Reheating Instructions: No need to thaw. Bake from frozen at 375°F (190°C) for about 15–20 minutes or until heated through and cheese is bubbly.

For extra crispiness, finish under the broiler for 2 minutes.

Nutrition Facts

Calories

142

Fat (grams)

7 g

Sat. Fat (grams)

4 g

Carbs (grams)

15 g

Fiber (grams)

1 g

Net carbs

14 g

Sugar (grams)

1 g

Protein (grams)

4 g

Sodium (milligrams)

244 mg

Cholesterol (grams)

18 mg

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