potato skins stuffed with cheddar cheese, bacon and green onions on a parchment lined baking sheet


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These Loaded Potato Skins are packed to the brim with gooey cheddar cheese, crispy crumbled bacon, and fresh chopped green onions. They’ll be just as loved at home as they are at the local pub and make the perfect finger food for parties, gatherings, or game day.

Do you write a weekly meal plan? You know, a sort of menu you’re going to follow (or at least attempt to follow) of all of the meals you’re going to eat throughout the week? I do. And I have for years. I don’t know why or how it became ingrained in me – as my momma never did this growing up – but it’s basically part of my DNA now.

I seriously feel so disorganized (me? feeling disorganized?!) and practically lost if I don’t do it at the start of each week. I mean, I guess being a full time food blogger and all, there’s more to it than just planning what I’m going to put on the dinner table each night.

But, nonetheless, as a girl who generally doesn’t plan much, you can bet that I’ll certainly be able to tell you what I’ll be having for dinner next Thursday night.

loaded potato skins on a plate with sour cream

Because I pretty much have the sole responsibility of deciding what both the boyfriend and I eat on a weekly basis, I have any and all of the freedom I could ever want when it comes to what we’re eating. I mean, he has a say if he really wants it but most of the time, he’s too busy to think about dinner before it’s on the table in front of him.

I usually opt for healthy meals such as whole roasted chicken, oven baked pork chops, or parmesan crusted fish. But sometimes, the pub food cravings come a-knockin’ and you best certainly believe that I’ll be answering.

Whether it be a good ol’ bowl of crispy air fryer chicken wings, a finger lickin’ plate of Asian sticky ribs or something like these fully loaded potato skins, I’m no stranger to including delicious comfort food as a part of our weekly meal plan. I like to call them pub nights at home!

And these Loaded potato skins are the epitome of comfort food – crispy skins embracing a cheesy, bacon-filled haven. It’s my guilty pleasure when the week demands a flavourful and comforting escape (which I’ll shamelessly admit is more often than not!)


ingredients to make loaded potato skins - potatoes, bacon, green onions, cheddar cheese, salt/pepper, olive oil, sour cream
Complete list of ingredients and amounts can be found in the recipe card below.

Just one look at these ingredients and you’ll know that these classic loaded potato skins are a favourite for good reason. I mean, can you really go wrong with bacon and cheese anything?! Let’s discuss exactly what you’ll need to get started in a little bit more detail down below:

  • Potatoes: Choose russet potatoes for this recipe. They have a fluffy texture on the inside and a crispy skin when baked. The size of the potatoes can vary but try and go for ones that are medium in size as they provide a good base for loading with toppings.

  • Cheddar Cheese: A classic choice for loaded potato skins. It melts well and adds a rich, savoury flavour. However, feel free to experiment with other cheese varieties like mozzarella, Monterey Jack, or a cheese blend. For best results, use cheese that you grate yourself rather than pregrated varieties.

  • Bacon: Adds a smoky and salty flavour to the dish. PRO TIP: Cook it separately until crispy and then crumble it over the potato skins.

  • Green Onions: Provide a fresh and mildly oniony flavour to this recipe for potato skins. They add a nice contrast to the richness of the cheese and bacon as well as provide a vibrant pop of colour to the final dish. You can use fresh chopped chives instead, if you prefer.

  • Olive Oil: Used to brush the potato skins before baking. It adds a nice flavour and helps achieve a crispy texture. You can use other cooking oils (such as avocado) instead, if you prefer.

  • Salt/Pepper: Crucial to enhance the flavour of the potatoes.

  • Sour Cream: A classic topping for potato skins. Its cool and tangy taste complements the other savoury components of these loaded potato skins.
loaded potato skins stacked ona plate, more on a tray in the background next to a bowl of sour cream


hand holding a loaded potato skin over a plate with more

You can find full instructions for how to make this recipe for pub style loaded potato skins in the recipe card down below. But here are a few quick tips to keep in mind:

  • Choose the right potatoes. Opt for russet potatoes as they have a fluffy texture on the inside and a sturdy skin. This helps in creating a crisp exterior for the potato skins as well as the perfect vessel to hold all of the toppings. EXTRA TIP: Try and go for medium size potatoes that are all similar in size to each other to ensure even cooking in the same amount of time.

  • Scrub and pierce the potatoes. Make sure to scrub the potatoes thoroughly to remove any dirt. Pierce each one all over with a fork before baking to allow steam to escape, preventing them from bursting.

  • Bake the potatoes until they are tender. The exact time can vary based on the size of the potatoes and your oven. But it’s typically around 50-60 minutes at 400°F (200°C). This will make it super easy for you to scoop out some of the inside flesh before loading in the toppings. EXTRA TIP: Let the potatoes cool a bit after baking. They’ll be super hot to the touch directly out of the oven and way easier to handle once cooled.

  • Crisp the skins. Brushing the potato skins with olive oil and baking them before adding toppings not only adds flavour but also helps to achieve a crispy texture. Flip the skins halfway through the baking process to ensure even crispiness on both sides.

  • Precook the bacon. Cook the bacon separately until it’s crispy, then crumble it over the potato skins. This ensures that the bacon is fully cooked and adds a delightful crunch to the dish.

  • Use cheese that you grate yourself for best results. Pre-packaged and pre-grated varieties have an anti-caking agent that prevents them from melting properly.

  • Load up the toppings. Don’t be shy! You want each potato skin to have a nice balance of cheddar cheese, crispy bacon, and fresh chopped green onions.

  • When broiling the loaded potato skins with toppings, keep a close eye on them to prevent burning. Broil just until the cheese is melted and bubbly.

  • Serve immediately. Loaded potato skins are best enjoyed right out of the oven when the cheese is gooey, and the skins are crispy. Serve them with a dollop of sour cream just before serving.
loaded potato skins on a plate with sour cream



Absolutely! The skin of a loaded potato is not only edible but often one of the highlights of the dish. In fact, the crispy skin is a key element that provides a nice texture contrast to the creamy and flavourful toppings.

When making loaded potato skins, the baking process not only cooks the interior of the potato but also crisps up the skin. It becomes a vessel for holding and delivering the delicious toppings like cheese, bacon and green onions. The combination of the flavourful toppings and the crispy potato skin is what makes loaded potato skins so popular.

Eating the skin is not only acceptable but is an integral part of the dish. Just make sure to scrub the potatoes thoroughly before baking to remove any dirt or debris, and you’ll have a tasty and satisfying treat with both the skin and the loaded toppings. Enjoy!


While loaded potato skins can be a delicious and satisfying treat, they are generally considered a comfort food and can be high in calories, fat, and sodium due to the cheese, bacon and other toppings such as sour cream.

However, they also offer some nutritional benefits: Potatoes are a good source of vitamins (such as vitamin C and B vitamins), minerals (like potassium), and dietary fiber. They provide energy and can contribute to a feeling of fullness. Toppings like bacon and cheese contribute protein to the dish, which is essential for muscle health and overall body function.

Despite these benefits, it’s important to be mindful of portion sizes and the overall balance of your diet. As with any food, moderation and balance are key.


Loaded potato skins are a versatile dish that pair well with a whole whack of things! Here are some ideas for what pairs well with potato skins: sour cream, ranch dressing, blue cheese dressing, guacamole, fresh tomato salsa, mango salsa, chopped fresh herbs such as parsley, dill, basil, or cilantro, diced tomatoes, sliced jalapeños, sliced pickles (surprisingly good combo!!!), pickled onions or, my all time favourite pairing, a nice steaming hot bowl of chili!


Yes, you can reheat fully loaded potato skins and enjoy them again. To maintain their crispiness, reheat them in an oven or toaster oven at 350°F (175°C) for about 10-15 minutes, or until the cheese is melted and the skins are heated through. Avoid microwaving, as it can make the potato skins soggy.

If the potato skins are frozen, allow them to thaw in the refrigerator before reheating for best results. Enjoy them as a quick snack or a delicious leftover treat!

loaded potato skins on a parchment lined baking sheet with a bowl of sour cream in the background











potato skins stuffed with cheddar cheese, bacon and green onions on a parchment lined baking sheet


Yield: ~12 Skins
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

These Loaded Potato Skins are packed to the brim with gooey cheddar cheese, crispy crumbled bacon and fresh chopped green onions. They'll be just as loved at home as they are at the local pub and make the perfect finger food for parties, gatherings or game day.


  • 6 small to medium Russet Potatoes, scrubbed and pat dry
  • 1 tbsp Olive Oil
  • Salt and Pepper, to taste
  • 1 cup Cheddar Cheese, grated
  • 6 slices Bacon, cooked and crumbled
  • 2 Green Onions, sliced
  • Sour Cream, for serving


  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub the potatoes and pierce them with a fork. Bake in the oven for about 50-60 minutes or until tender.
    hand with a fork piercing a potato over a parchment lined baking sheet with more potatoes
    6 cooked, pierced and whole potatoes on a parchment lined baking sheet
  3. Let the potatoes cool slightly, then cut them in half lengthwise. Scoop out the flesh* leaving about 1/4 inch of potato on the skin.
    hand with a knife slicing a potato in half over a parchment lined baking sheet with more potatoes
    halved cooked potato in the palm of a hand over a parchment lined baking sheet with more potatoes
    hand with a spoon scooping out the middle of a cooked halved potato
    hand holding half of a cooked potato with a hollowed out middle
  4. Place the potato skins on the baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake for 10 minutes, flip the skins, and bake for an additional 10 minutes or until they become crispy.
    hollowed potato halves with salt, pepper and oil on a parchment lined baking sheet
    halved potatoes seasoned with salt and pepper, flesh side down, on a parchment lined baking sheet
  5. Sprinkle shredded cheddar cheese, bacon and green onions evenly over each potato skin. Broil for 2-3 minutes or until the cheese is melted and bubbly. Remove from the oven and let them cool slightly. Serve with a dollop of sour cream.
    loaded potato skins on a parchment lined baking sheet
    loaded potato skins on a parchment lined baking sheet


Use the potato flesh to make mashed potatoes or potato cakes.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 193mgCarbohydrates: 15gFiber: 2gSugar: 1gProtein: 6g

Nutrition is only an estimate and calculated using Nutritionix.

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