Name: Stuffed Potato Skins
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 medium russet potatoes 2 tablespoons olive oil 1 teaspoon kosher salt; 0.5 teaspoon black pepper 3 tablespoons unsalted butter melted; 0.25 cup milk or half and half; 0.5 cup sour cream plus more for serving; 0.5 teaspoon garlic powder; 1.5 cups shredded cheddar cheese divided; 0.5 cup shredded mozzarella cheese 6 slices bacon cooked and crumbled 3 green onions thinly sliced

Golden, crispy potato skins piled high with gooey cheese, smoky bacon, and cool tangy sour cream – this is the kind of party food that disappears before you can even set the platter down. These Stuffed Potato Skins taste like your favorite restaurant appetizer, but they’re surprisingly easy to make at home with just a handful of simple ingredients.

Whether you’re planning a game-day spread, a movie-night snack dinner, or a laid-back family Friday, this recipe delivers big-time comfort food vibes. You can bake the potatoes ahead, crisp them up when guests arrive, and let everyone load theirs with extra toppings at the table. They’re crowd-pleasing, kid-approved, and dangerously addictive.

Why You’ll Love These Stuffed Potato Skins

Stuffed potato skins hit that perfect balance of crispy edges, fluffy centers, and melty cheese. You get all the satisfaction of a loaded baked potato, but in a fun, hand-held bite that’s made for sharing.

They’re also wonderfully flexible. Keep things classic with cheddar, bacon, and green onions, or swap in your favorite cheeses, add jalapeños for heat, or drizzle with ranch or BBQ sauce. You can even prep everything a day ahead, then just pop the skins in the oven right before serving.

If you love recipes that feel a little indulgent but are simple enough for a busy weeknight, these are going to become a regular in your appetizer rotation.

What Potatoes Work Best for Stuffed Potato Skins?

For the best texture, stick with russet potatoes. Their thick skins crisp up beautifully in the oven, while the insides turn light and fluffy – perfect for mashing with butter, cheese, and sour cream. Medium-sized potatoes are ideal: big enough to hold a generous scoop of filling, but still easy to pick up and eat.

You’ll bake them until the flesh is tender, scoop out the centers, then return the empty shells to the oven so the edges get that irresistible, crispy bite. From there, it’s all about piling on the cheesy, bacon-y goodness.

Ingredients for the Stuffed Potato Skins

Think of these Stuffed Potato Skins as everything you love about a fully loaded baked potato, but in appetizer form. Each ingredient plays a role in making every bite creamy, crispy, salty, and satisfying.

Russet potatoes – Their sturdy skins and fluffy interiors make them the best choice for baking and scooping.
Olive oil – Helps the skins crisp up and turn beautifully golden in the oven.
Kosher salt and black pepper – Seasons the potatoes from the outside in and keeps the filling from tasting flat.
Unsalted butter – Adds richness and helps the scooped potato turn extra silky when mashed.
Milk or half-and-half – Loosens the filling just enough so it’s creamy, not dry.
Sour cream – Brings tang and that classic baked-potato flavor to the filling.
Shredded cheddar cheese – Melts into the potatoes and blankets the tops in gooey, cheesy goodness.
Shredded mozzarella cheese – Adds extra melt and stretch for that irresistible cheese pull.
Cooked bacon – Provides smoky, salty crunch on top of every potato skin.
Green onions (scallions) – A fresh, oniony bite that balances the richness.
Garlic powder – Adds a subtle savory depth to the filling without overpowering it.

How To Make the Stuffed Potato Skins

Once your potatoes are baked, the rest of the process is mostly scooping, mashing, and a quick trip back to the oven. It’s simple, but there are a few small tricks that make the skins extra crisp and the filling extra creamy.

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub the russet potatoes well and pat them completely dry. Pierce each potato several times with a fork, then rub all over with olive oil and a light sprinkle of kosher salt. Arrange directly on the oven rack or on a baking sheet and bake for 45–55 minutes, or until the potatoes are tender when pierced with a knife.

Step 2: Cool, Halve, and Scoop

Let the baked potatoes cool until they’re comfortable to handle, about 10–15 minutes. Slice each one lengthwise to make long boat shapes. Using a spoon, gently scoop out the flesh, leaving about 1/4 inch of potato attached to the skins so they stay sturdy. Transfer the scooped potato to a mixing bowl and line the empty shells on a baking sheet.

Step 3: Crisp the Potato Shells

Brush the insides and edges of the potato shells with a little more olive oil and sprinkle with a pinch of salt and pepper. Return the tray to the 400°F oven and bake for 8–10 minutes, until the skins start to turn golden and feel crisp around the edges. This step keeps them from going soggy once they’re filled.

Step 4: Make the Creamy Filling

To the warm potato in the bowl, add melted butter, milk, sour cream, garlic powder, salt, and pepper. Mash until mostly smooth, leaving a few small lumps if you like a bit of texture. Stir in a handful of shredded cheddar and mozzarella so the cheese melts into the warm potatoes.

Step 5: Stuff and Top the Skins

Spoon the mashed potato mixture back into each crisped shell, mounding it slightly. Top generously with the remaining cheddar and mozzarella. Sprinkle crumbled bacon over the top of each potato skin so every bite has some smoky crunch.

Step 6: Bake Until Melty and Garnish

Return the stuffed skins to the oven and bake for 10–12 minutes, until the cheese is melted, bubbling, and just starting to brown in spots. Remove from the oven and let cool for a few minutes, then finish with sliced green onions. Serve warm with extra sour cream on the side for dipping.

How to Serve and Store These Stuffed Potato Skins

This recipe makes about 8 stuffed potato skins (4 potatoes halved), which comfortably serves 4 people as an appetizer or 2–3 as a more substantial snack-style dinner. They’re perfect on a big platter in the middle of the table so everyone can grab a piece.

Serve them straight from the oven while the cheese is still gooey, with small bowls of extra sour cream, hot sauce, or ranch dressing nearby. If you’re feeding a crowd, you can easily double the recipe and use two baking sheets.

Leftovers keep surprisingly well. Store cooled potato skins in an airtight container in the fridge for up to 3 days. To reheat, pop them back into a 375°F oven or air fryer until hot and re-crisped – the microwave will warm them, but the skins won’t be as crunchy.

What to Serve With Stuffed Potato Skins?

Chili Night Companion

Pair these cheesy skins with a cozy bowl of homemade chili for the ultimate comfort dinner. The potatoes soak up the extra chili and turn into a fork-and-knife situation in the best way.

Game-Day Snack Board

Add them to a big snack board with wings, sliced veggies, and chips so there’s something for everyone. They hold up well at room temperature for a little while, which makes them ideal for grazing.

Fresh Green Salad

Balance all that cheesy goodness with a crisp green salad or a bright side like an easy slaw. The freshness cuts through the richness so you can enjoy an extra potato skin (or two).

Grilled or Baked Chicken

Serve alongside simple grilled or baked chicken breasts for a filling weeknight dinner that still feels fun. The potatoes act like a more exciting version of a classic baked potato side.

Burgers or Sliders

Skip the fries and pile a plate with burgers or mini sliders plus a few Stuffed Potato Skins. It’s a backyard barbecue combination that never disappoints.

Soup and Skins Combo

Pair with a big pot of creamy broccoli cheddar or tomato soup for a cozy, diner-style meal at home. Dunking potato skins in hot soup is highly encouraged.

Want More Appetizer Ideas?

If these Stuffed Potato Skins disappear in seconds at your house, you’ll probably love some of my other crowd-pleasing starters too:

Try these ultra-crispy, restaurant-style Crispy Fried Mushrooms for another pub-inspired bite.
Keep snacking simple with buttery, seasoned Garlic Ritz Snacks that come together in minutes.
Bring a little heat to the table with creamy, spicy Jalapeno Popper Dip that’s perfect with chips or veggies.
Add protein to your spread with juicy, bite-sized Air Fryer Steak Bites that cook in just a few minutes.

Mix and match a few of these and you’ve got an appetizer lineup that works for game day, holidays, or any laid-back get-together.

Save This Pin For Later

📌 Save these Stuffed Potato Skins to your favorite appetizer or game-day board on Pinterest so you can find them quickly the next time you’re planning a party spread.

When you make them, I’d love to hear how you topped yours. Did you go classic with cheddar and bacon, or add jalapeños, different cheeses, or even a drizzle of BBQ sauce? Share your twists and tips so we can all snack a little smarter.

If you’re always on the lookout for more easy, crowd-pleasing food ideas, come hang out with me on Nora Nosh Recipes on Pinterest where I share fresh recipes and tasty inspiration every day.