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I’m all for a fancy appetizer spread, but sometimes the occasion demands good, old-fashioned, cheesy Potato Skins. These easy potato skins are crispy on the outside, creamy on the inside, and loaded with bacon, melty cheese, and a dollop of Greek yogurt.

Why You’ll Love This Loaded Potato Skins Recipe

  • A Go-To for Parties. Game day, tailgate, barbecue—it’s time to call in some of my favorite snacks and appetizer recipes. We must have potato skins, Loaded Baked Potato Dip, and Air Fryer Chicken Wings. (Brie Bites, I do adore you, but when it comes to sports or grilling, you just aren’t the vibe.)
  • An Unexpected Hit for Weeknight Dinners. Crispy baked potato skins are easy to hold, completely delicious, and beloved by kids and adults alike. So why not serve them up on a weeknight too?! I love making this recipe as a side for Air Fryer Chicken Legs.
  • No Deep Frying Needed. I skip the deep fryer because the broiler does a fantastic job of making this a crispy potato skins recipe. The cheese is hot, golden, and bubbly—because if you’re not making cheesy potato skins, is there even a point?
  • Totally Customizable. The toppings are yours for the showering. Bacon, Greek yogurt, chives—or switch things up and make your own creations. Load ‘em to your heart’s content.
crispy potato skins with bacon

5 Star Review

“These are delicious. A major hit for our game day party!”

— Larry —

How to Make Potato Skins

The Ingredients

  • Potatoes. Good ol’ russet potatoes (also called Idaho potatoes) are the best potatoes for making potato skins because their peel is the heartiest and can hold up to our loaded filling.
  • Sharp Cheddar Cheese. The cheddar can be swapped for any smooth melting cheese you enjoy. Try pepper jack for spicy potato skins, gouda for a gourmet spin, or do a mix.
  • Smoked Paprika + Garlic Powder + Cayenne. The spices add a subtle smokiness and kick that makes the potatoes more interesting (and addictive).
  • Melted Butter. A brush across the surface prior to baking gives these potato skins a touch of decadence.
  • Bacon. An ultimate loaded baked potato skin wouldn’t be the same without it! Crisp Oven Baked Bacon and Air Fryer Bacon are my favorite ways to cook bacon, no skillet needed. (Omit the bacon for vegetarian potato skins, or use a plant-based bacon.)
  • Plain Greek Yogurt. My nutritious swap for a dollop of sour cream. It has the same tang, but is lower in fat and higher in protein.
  • Green Onions or Chives. For a flourish of color, bite, and loaded potato vibes.

The Directions

Four vegetables on a baking sheet
  1. Bake the Potatoes. Scrub and dry the potatoes with paper towels. Bake the potatoes till tender.
baked potatoes being hollowed out for potato skins
  1. Halve the Potatoes. Split them in half lengthwise and spoon out the insides of the potatoes.
Hollowed out vegetables on a plate
  1. Scoop the Skins. Leave a thin wall of flesh inside each potato skin; reserve the flesh for another use.
potato skins topped with cheese and bacon ready to bake
  1. Top. Brush the insides with the butter mixture and spices. Pile on the cheese and bacon.
  2. Bake. Broil potato skins for 3 to 4 minutes, until the cheese is golden and bubbly. Load them up with any remaining toppings. ENJOY!
ultimate cheesy baked potato skins loaded with toppings

Recipe Variations

  • Taco Potato Skins. Add cooked, seasoned ground beef (a.k.a. taco meat), tomatoes, lettuce, and Guacamole!
  • Chili Potato Skins. Use your leftover Turkey Chili, then add Greek yogurt and chives!
  • Pizza Potato Skins. Top with marinara sauce, mozzarella cheese and pepperoni, or your pizza toppings of choice.
  • Air Fryer Potato Skins. Arrange them in a single layer in your air fryer basket. Air fry at 400 degrees F and check them periodically. Note that you’ll need to cook them in batches. (For another air fryer potato recipe, don’t miss my Air Fryer Potato Wedges.)

Storage Tips

  • To Store. This recipe is best enjoyed right away but can be stored (without the Greek yogurt and chives) in the refrigerator for 1 to 2 days.
  • To Reheat. Reheat in a 425 degrees F oven until heated through (5 or so minutes). Add remaining toppings.
  • To Freeze. Unfortunately, you cannot put these potato skins in the freezer. They will be soggy and have an off texture once thawed.

Meal Prep Tip

Up to 1 day in advance, cook and crumble the bacon and shred the cheese. Store in the refrigerator.

Leftover Ideas

Rewarm your leftovers in the oven and top with a fried egg, or used diced or sliced potato skins and turn them into a hash (like this Sweet Potato Hash) or Potato Frittata.

Oven potato skins recipe with bacon and cheese

What to Serve with Cheesy Potato Skins

  • Sheet Pan. An invaluable kitchen tool for making this recipe and so much more. I use these daily!
  • Pre-Cut Parchment Paper. Ultra convenient; saves prep time and clean up.
  • Chef’s Knife. A good quality chef’s knife is one of the most important kitchen tools to own.

Recipe Tips and Tricks

cheesy crispy potato skins with green onions and bacon

Potato Skins

5 from 8 votes
Crispy loaded potato skins made easy by baking in the oven! Top with melty cheese, smoky bacon, and green onions for a game day snack.

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 30 minutes

Servings: 8 stuffed potato skins


  • 4 small/medium russet (Idaho) potatoes
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Pinch cayenne pepper or black pepper
  • 2 tablespoons melted unsalted butter
  • 1 cup shredded sharp cheddar cheese.
  • 3 slices bacon cooked and crumbled*
  • 2/3 cup plain Greek yogurt I used non-fat
  • 1/3 cup chopped green onions or 3 tablespoons chopped fresh chives


  • Bake the potatoes: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or broiler-safe parchment paper. Scrub and dry the potatoes. Pierce all over with a fork, then rub with oil and ½ teaspoon salt. Bake for 25 minutes, flip, then continue baking for 15 to 25 minutes more (40 to 50 minutes total), until the potatoes pierce easily with a fork. Let rest until cool enough to handle, about 15 minutes. (You also can skip the oven and cook oven Baked Potatoes, Crock Pot Baked Potatoes, or Air Fryer Baked Potatoes).
  • Halve the potatoes lengthwise, then scoop out the flesh, leaving a thin 1/4- to 1/2-inch thick shell. Reserve the flesh for another use, such as mashed potatoes or soup. Return the potatoes to the baking sheet, flesh-side up. Position a rack in the upper third of your oven and turn the oven to broil
  • While the potatoes bake, in a small bowl, stir together the remaining 1/4 teaspoon kosher salt, smoked paprika, garlic powder, and cayenne.
  • Brush the insides of the scooped potatoes with melted butter. Sprinkle with the seasoning mixture. Sprinkle evenly with the cheddar cheese, then bacon.
  • Return the potatoes to the oven. Broil for 3 to 4 minutes, until the cheese is golden and bubbly. Transfer to a serving plate. Top each with a dollop of Greek yogurt and a sprinkle of green onions.



  • *To easily and neatly cook the bacon, try Oven Baked Bacon or Air Fryer Bacon.
  • TO STORE. These are best enjoyed the day they are made but can be refrigerated (without the Greek yogurt and chives) for 1 to 2 days.
  • TO REHEAT. Place the potato skins in a 425 degree F oven until heated through (5 or so minutes). Add remaining toppings.
  • TO FREEZE. Unfortunately, you cannot freeze potato skins. They will be soggy and have an off texture once thawed.


Serving: 1stuffed potato skinCalories: 145kcalCarbohydrates: 6gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgPotassium: 183mgFiber: 1gSugar: 1gVitamin A: 291IUVitamin C: 4mgCalcium: 126mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. We enjoyed these so much. Crispy, not soggy in the slightest. We added a few more slices of bacon and I used small potatoes – so I was able to have some left over for a few more meals.5 stars

  2. Made these today for the first time and they were great. I have always loved potato skins but never could get them to taste the same or be as crispy as I would get at the restaurants, but these were the best I have ever eaten. Followed the recipe to the tee. Thanks so much for sharing this recipe with us.5 stars

  3. Made the Potatoe Skins for the first time last week for friends and they were a big hit. Used both Russet and Golden Potatoes. Both held up very well. Earlier I made this again at home and I didn’t remove much of the potato as per my daughter’s request. It was actually really good too.5 stars