These Loaded Potato Skins are the perfect appetizer or game-day snack, filled with creamy, cheesy goodness and topped with crispy bacon and fresh chives. Made with hearty baked potatoes, savory mushrooms, and a hint of tangy sour cream, they’re packed with flavor in every bite. This recipe is simple to follow and delivers crowd-pleasing potato skins that are crispy on the outside, creamy on the inside, and loaded with all the right toppings. Perfect as a party snack or a delicious side, these loaded skins will have everyone coming back for more!
Ingredients
For the Potato Skins:
- 4 large baking potatoes
- 1 tbsp olive oil
- 250g bacon, chopped into small pieces
- 250g mushrooms, chopped into small cubes
- 4 spring onions, finely chopped
- 50g cream cheese (softened, or substitute with Greek yogurt for a lighter option)
- 1 medium egg (free-range)
- 150g cheddar cheese, grated
- Salt and pepper, to taste
To Serve:
- Sour cream
- 2 spring onions, finely sliced
- Chopped chives
Instructions
- Prepare the Potatoes : Preheat your oven to 200°C (400°F). Wash and dry the potatoes thoroughly. Pierce each potato a few times with a fork, then rub them with olive oil and a sprinkle of salt. Arrange them directly on the oven rack and bake for approximately 50 to 60 minutes, or until they are tender when tested with a fork.
- heat a skillet over medium heat. Add the chopped bacon and cook until it’s crispy, about 5-7 minutes. Take the bacon out of the pan and set it aside, retaining a bit of the bacon grease for added flavor. Add the chopped mushrooms to the skillet and cook until browned and tender, about 5 minutes. Set aside.
- Prepare the Filling : Once the potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out the insides, leaving a thin layer of potato inside the skins. Place the scooped potato in a mixing bowl, and set the potato skins aside on a baking tray.
- Mix the Potato Filling : To the bowl with the scooped-out potato, add the cream cheese, egg, half of the grated cheddar cheese, half of the cooked bacon, and half of the cooked mushrooms. Mix well until creamy and smooth.
- Fill and Bake the Skins : Spoon the potato mixture back into each potato skin, mounding it slightly. Finish by adding the remaining cheddar cheese, then sprinkle the rest of the bacon and mushrooms over the top. Return the filled potato skins to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve : Remove from the oven and let cool slightly. Serve the loaded potato skins with a dollop of sour cream and garnish with sliced spring onions and chives. Enjoy!
Conclusion
These Loaded Potato Skins with Cheese and Bacon are the ultimate indulgence, offering crispy potato shells filled with a creamy, cheesy, and savory mix that’s hard to resist. Perfect as a party snack, appetizer, or even a main course with a side salad, these potato skins are easy to make and even easier to enjoy. Try them out for your next gathering, and watch them disappear!
Ultimate Loaded Potato Skins with Cheese and Bacon
Crispy baked potato skins filled with a savoryblend of cheese, bacon, and mushrooms, topped with sour cream, chives, andspring onions.
Ingredients
For the Potato Skins:
- 4 large baking potatoes
- 1 tbsp olive oil
- 250 g bacon chopped into small pieces
- 250 g mushrooms chopped into small cubes
- 4 spring onions finely chopped
- 50 g cream cheese softened, or substitute with Greek yogurt for a lighter option
- 1 medium egg free-range
- 150 g cheddar cheese grated
- Salt and pepper to taste
To Serve:
- Sour cream
- 2 spring onions finely sliced
- Chopped chives
Instructions
- Prepare the Potatoes : Preheat your oven to 200°C (400°F). Wash and dry the potatoes thoroughly. Pierce each potato a few times with a fork, then rub them with olive oil and a sprinkle of salt. Arrange them directly on the oven rack and bake for approximately 50 to 60 minutes, or until they are tender when tested with a fork.
- heat a skillet over medium heat. Add the chopped bacon and cook until it’s crispy, about 5-7 minutes. Take the bacon out of the pan and set it aside, retaining a bit of the bacon grease for added flavor. Add the chopped mushrooms to the skillet and cook until browned and tender, about 5 minutes. Set aside.
- Prepare the Filling : Once the potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out the insides, leaving a thin layer of potato inside the skins. Place the scooped potato in a mixing bowl, and set the potato skins aside on a baking tray.
- Mix the Potato Filling : To the bowl with the scooped-out potato, add the cream cheese, egg, half of the grated cheddar cheese, half of the cooked bacon, and half of the cooked mushrooms. Mix well until creamy and smooth.
- Fill and Bake the Skins : Spoon the potato mixture back into each potato skin, mounding it slightly. Finish by adding the remaining cheddar cheese, then sprinkle the rest of the bacon and mushrooms over the top. Return the filled potato skins to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve : Remove from the oven and let cool slightly. Serve the loaded potato skins with a dollop of sour cream and garnish with sliced spring onions and chives. Enjoy!