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Loaded Potato Skins

I remember getting introduced to Loaded Potato Skins back in the 1980's from restaurants like TGI Fridays, and I have been a fan ever since. Crispy Potato Skins filled with crispy Bacon pieces and melted Cheese. Take them to the next level by serving them with a homemade Dip, and your family and friends will be so impressed. They are Delicious and so easy to make, let me show you how.


6 Russet Potatoes

8oz of Sharp Cheddar, grated

8 Slices of Bacon

Salt and Pepper to taste

For the Dip:

3/4 cup of Sour Cream

1/4 cup of Mayo

1 Tbsp of Dehydrated Onion Flakes

1 tsp of Granulated Garlic

Seasoned Salt and Fresh Black Pepper to taste

Dash of Worcestershire Sauce

Dash of Hot Sauce

1 tsp of Apple Cider Vinegar (or red wine vinegar)

Green Onion, sliced for a garnish

Preheat your oven to 400 degrees, rub the Potatoes with some olive oil and plenty of salt, roast until tender, about an hour, then set aside to cool slightly while you cook the bacon nice and crispy.

Cut the potatoes in half lengthwise, scoop out about 1/3 of the filling (store to add to soups) add a small drizzle of olive oil in each one, season with salt and pepper, flip them upside down and pop them in the oven for about 15 or 20 minutes or until golden brown and crispy around the edges.

While the potatoes roast, mix together all the ingredients for the dip, stir and set in your refrigerator.

When the potatoes are ready, take them out, flip them back over, fill with cheese and bacon, pop them back in for another 10 minutes, when done, sprinkle with the green onion and serve with your dip. Enjoy!

If you want to watch me make this recipe step by step simply click on my video below.


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