If you’re craving a cozy appetizer that checks every box—crispy, cheesy, savory, and completely satisfying—these Stuffed Potato Skins are your go-to. Made with crispy baked potato shells loaded with a creamy, cheesy, and bacon-packed filling, they strike the perfect balance between indulgence and comfort food. Whether you’re serving them at game night, for a holiday gathering, or just a casual snack-at-home kind of day, these bites never last long.

What really makes them irresistible is the way the skins crisp up just right while the inside stays creamy and flavorful. They’re endlessly customizable too, so you can swap in your favorite cheeses or toppings depending on your mood or pantry. Once you serve these up with a dollop of sour cream or drizzle of hot sauce, you’ll be hooked.

Why You’ll Love This Stuffed Potato Skins Recipe

This recipe isn’t just about using leftover potatoes—it’s about creating a showstopper snack that makes people pause between bites and ask, “Wait… did you make these from scratch?” The contrast of crunchy potato shells with the melty cheese and crispy bacon gives each bite layers of texture and flavor. They’re super easy to prep ahead, making them perfect for parties, and can even be frozen for later. Plus, they reheat like a dream.

What Kind of Potatoes Should I Use for Stuffed Potato Skins?

Russet potatoes are the gold standard here. Their firm skin holds up beautifully after baking and scooping, while their starchy interior becomes fluffy and perfect for mixing with the other ingredients. You’ll want medium to large-sized potatoes so there’s enough room for a good scoop of filling. Avoid waxy potatoes like red or Yukon Gold—they’re too soft and won’t hold shape after scooping.

Ingredients for the Stuffed Potato Skins

To get those deliciously crisp edges and savory, cheesy filling, each ingredient here plays a key role. Simple, familiar, but when they come together—they’re magic.

Russet potatoes
The backbone of the recipe. Their thick skin holds its shape and crisps up perfectly when baked.
Olive oil
Helps the skins get golden and crispy in the oven.
Salt & black pepper
For seasoning the potatoes and the filling—don’t skip these basics.
Sour cream
Adds creaminess and tang to the filling, balancing the richness of the cheese and bacon.
Shredded cheddar cheese
Melty, sharp, and flavorful—cheddar is classic for a reason.
Cooked bacon
Crispy bacon crumbles bring the salty crunch that makes these irresistible.
Green onions
Add freshness and a little bite to cut through the richness.
Garlic powder
Enhances the overall flavor without overpowering the mix.
Butter
Just a touch helps smooth out the filling and adds a bit more richness.

How To Make the Stuffed Potato Skins

Step 1: Bake and Scoop

Preheat the oven to 400°F. Wash and dry your potatoes, then prick them all over with a fork. Bake them directly on the oven rack for 45–60 minutes until they’re fork-tender. Let cool slightly, then slice in half lengthwise and scoop out most of the potato flesh, leaving a ¼-inch layer to keep the structure intact.

Step 2: Prepare the Filling

In a bowl, combine the scooped potato flesh with sour cream, butter, shredded cheddar, cooked bacon, green onions, garlic powder, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning if needed.

Step 3: Fill and Bake

Brush the potato skins (both inside and outside) with olive oil. Place them cut side up on a baking sheet and spoon the filling back into each skin. Sprinkle with extra cheese if you’d like that extra gooey top. Bake at 400°F for another 15–20 minutes, until golden and bubbly.

Step 4: Serve with Toppings

Once out of the oven, garnish with extra bacon crumbles, green onions, or a dollop of sour cream. Serve immediately while they’re hot and crispy.

How to Serve and Store Stuffed Potato Skins

This recipe yields about 12 stuffed skins (from 6 whole potatoes), enough to serve 6 people as an appetizer. You can easily double it for a crowd. Serve them hot with extra sour cream or a side of ranch dressing for dipping.

To store, place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. You can also freeze unbaked filled skins—just thaw before baking.

What to Serve With Stuffed Potato Skins?

Classic Buffalo Wings

Hot, tangy wings pair perfectly with cheesy potato skins. It’s a game day dream combo.

Chili or Chili Dip

A spoonful of spicy chili next to these crispy bites takes the whole plate up a notch.

Fresh Garden Salad

Balance the richness with something crisp and green. A vinaigrette-tossed salad works beautifully.

Pickles or Pickled Veggies

The briny, sharp flavor of pickled vegetables cuts through the cheese and bacon richness.

Deviled Eggs

Another party hit, deviled eggs and potato skins can share the same tray and please everyone.

Mini Sliders

Whether beef, chicken, or veggie, sliders bring that extra protein and a full party spread feel.

Cornbread Poppers

Try something like Southern Honey Butter Cornbread Poppers for a sweet-savory touch.

Want More Appetizer Ideas?

If you love these Stuffed Potato Skins, you’ll probably enjoy these other crowd-pleasing bites:

• Loaded Tater Tots for a crisp and melty experience in every bite.

• Nashville Hot Mozzarella Sticks if you’re into heat and cheese.

• Baked Pizza Wraps to satisfy every pizza craving in snack form.

• Philly Cheesesteak Stuffed Breadsticks for a meaty, gooey twist.

• Sweet Potato Zucchini Ground Beef Skillet if you’re looking for something hearty and skillet-made.

Save This Recipe For Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you go with cheddar or try a cheese blend? Do you like them spicy with jalapeños or classic with bacon?

I love seeing how everyone adds their own spin to this comfort food favorite.

Explore beautifully curated health-boosting drinks, savory snacks, and cozy meals on Mia Recipes on Pinterest and discover your new go-to for feeling great!