Description
Stuffed Potato Skins are the ultimate crowd-pleasing appetizer with crispy baked potato shells, creamy cheesy filling, crispy bacon, and fresh green onions. Perfect for game day, parties, or any comfort food craving. A top-rated potato appetizer in American kitchens.
Ingredients
6 medium russet potatoes
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ cup sour cream
1 tablespoon butter
1 ½ cups shredded cheddar cheese
6 slices cooked bacon
¼ cup chopped green onions
½ teaspoon garlic powder
Instructions
1. Preheat oven to 400°F. Scrub and dry the russet potatoes. Poke each with a fork.
2. Bake the potatoes directly on the oven rack for 45–60 minutes until fork tender.
3. Let them cool slightly, then slice each potato in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch intact.
4. In a mixing bowl, combine the scooped potato with sour cream, butter, 1 cup cheddar cheese, crumbled bacon (reserve some for topping), green onions, garlic powder, salt, and pepper.
5. Brush the potato skins with olive oil inside and out. Place on a baking sheet.
6. Fill each potato shell with the prepared mixture. Top with remaining cheese and reserved bacon.
7. Bake at 400°F for 15–20 minutes, or until cheese is melted and golden.
8. Serve warm, topped with more green onions or a dollop of sour cream if desired.
Notes
These reheat well in the oven or air fryer for a crispy finish.
For a spicy kick, add jalapeños or hot sauce to the filling.
Freeze unbaked stuffed skins and bake straight from frozen for easy prep ahead.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed skins
- Calories: 320
- Sugar: 1g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg