Stuffed Potato Skins Recipe

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This restaurant-quality stuffed potato skins recipe makes perfectly seasoned spuds with crispy exteriors, smoky bits of bacon, and loads of melted cheese topped with a dollop of sour cream.

I only watch football so I have an excuse to make (and eat) this Stuffed Potato Skins recipe. Oh, sure, I prepare and serve a bunch of other snacks throughout football season, but these remain my favorite.

And why not? Bacon, cheddar cheese, Parmesan cheese, AND potatoes? That’s a flavor touchdown if you ask me.

Stuffed Potato Skins Recipe

Homemade Stuffed Potato Skins Recipe - This is football food!

I Only Watch for the Food

Do I get points for at least knowing something about football? No? Fine. Glad I know how to make football snacks, then.

Don’t get me wrong: I’ve got nothing against football. I’ve sat and listened to the games every Sunday and Monday, and now Thursday nights, for years. I’ve gone to live games and I’ve tailgated.

But I do not understand it. I’ve tried, but asking a football fan to explain the game to you during the game is not okay. Oh, they’re kind enough to start with: they’ll talk, with one eye on the TV, about how “we” need a forward push and why it takes four downs to make one down.

Try to get them to explain that last part, though, and you get The Scowl. Or maybe that’s just my husband. The poor man explained football to me so many times that we both just gave up. He watches and screams at the television. I browse Instagram and say “Go sports!” whenever he starts cheering.

Homemade Stuffed Potato Skins Recipe - These are so good

We Do a BIG Game Day Spread

Boy, do we eat. We’ll go through a plate of my Stuffed Potato Skins Recipe, plus a batch of Homemade Wheat Thins spread on Homemade Pimento Cheese. Sometimes, if I’ve been in a cooking mood, we’ll have Homemade Bologna to go with it all, too.

Hm. I may have just figured out why my diets always fail.


Make Ahead Tips

If you happen to be a football fan, there’s no reason to knock yourself out making these on Game Day. I like to bake a bunch of potatoes the day before, scoop the flesh out while they’re warm then then chill everything. The skins themselves keep nicely stacked in a container in the fridge overnight.

The next day, brush with the oil and spice mixture, bake them on both sides until they’re slightly crispy, then stuff and bake them some more.

The winner is the one who eats the most. Or that’s how it works in my house, at least.

Homemade Stuffed Potato Skins Recipe - This is football food!
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5 from 5 votes

Stuffed Potato Skins

Crispy on the outside and filled with bacon and gooey cheese, these are the restaurant-style Stuffed Potato Skins you know and love!
Course Appetizer
Cuisine American
Keyword party food, vegetables
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Makes 4 people
Calories 282kcal
Created by Katie Berry


  • 4 potatoes - large Russets
  • 2 tbsp sea salt - divided
  • 1/4 cup olive oil - divided
  • 2 tablespoon Parmesan cheese - grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 4 slices bacon - cooked and crumbled
  • 1/2 cup cheddar cheese - finely shredded
  • 2 green onions - sliced (whites and greens separated)
  • sour cream - optional
  • chives - minced (optional)


Bake the potatoes

  • Put the racks on the top and middle third of the oven. Put a cookie sheet on the bottom rack. Preheat the oven to 400°F / 200° C / gas mark 6.
  • Wash the potatoes. Dry very well with a towel. Using a fork, poke each potato 10 times. 
  • In a bowl, combine 1 tbsp. olive oil and 1 tbsp. sea salt. Add the potatoes and mix so each potato is coated with oil and salt. Place the potatoes on the top rack over the cookie sheet and bake for 1 hour.

Make the filling

  • In a small bowl, combine the remaining oil, Parmesan cheese, salt, and spices. Set aside.
  • In a medium bowl, combine the chopped bacon, cheddar cheese, and minced white parts of the green onions.

Make the skins

  • Remove the cookie sheet from the oven. Set aside. Increase the oven temperature to 475°F / 245°C / gas mark 7. 
  • When potatoes are cool enough to handle (about 15 minutes), carefully slice them lengthwise. Using a spoon, scoop the flesh out of each potato leaving a 1/4 edge on the bottom and sides. (Discard or use for another purpose.)
  • Brush the inside of the skins with the oil and spice mixture then turn them upside down and place them on the cookie sheet. Brush the outside of the skins and bake cut side down for 6 minutes. Turn cut-side up and bake an additional 6 minutes.
  • Remove the skins from the oven and stuff with the bacon-cheese mixture. Return them to the cookie sheet and bake for 3 to 4 minutes, until cheese is melted and begins to bubble.
  • Sprinkle with the minced green parts of the green onions. Top with sour cream and minced chives if desired.


Serving: 1g | Calories: 282kcal | Carbohydrates: 1g | Protein: 7g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 3763mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg

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  1. Yum! I’m pretty sure I need to make these for the game. Thanks and grilling the perfect steak is a pretty awesome superhero power, too.

    1. Katie Berry says:

      That’s true, grilling is an art form!

  2. These are my favorite! For some reason it is my family’s Christmas Eve snack!

    1. Katie Berry says:

      Hey, we may have to start that tradition. I am ALWAYS looking for good reasons to eat these things!

  3. Ohhhh, I really wish I had picked up some bacon today at the shop… I have all the other ingredients! Ah well, I shall have to wait until tomorrow now… it looks too delicious not to make very soon – especially as it will be warming in this horrid UK weather we are suffering at the moment!

    1. Katie Berry says:

      Oh yes, I’ve read about the horrible snows you’re having. A friend said today it took 45 minutes to drive 4 miles on the M25, only to find out when she arrived at work that her office was closed for the day. How frustrating!

  4. amy @ fearless homemaker says:

    Mmm, these sound wonderful! My husband loves to remind me of the upcoming Superbowl + drop not-too-subtle hints of things he’d like for me to make. Men, Gotta love ’em! =)

    1. Katie Berry says:

      They’re cute, aren’t they? But that’s okay: three times a year I remind him of my birthday, Valentine’s and our anniversary… and of my ring size, favorite gemstones and how to get to the jewelry store.

  5. Jeanette @ Creating A Life says:

    Visiting from Diana Rambles. These look SO yummy. Pinning πŸ™‚

    Jeanette @ Creating A Life

    1. Katie Berry says:

      Thanks for the pin, Jeanette, and please visit again!

  6. Melissa @ Keep Calm and Decorate says:

    These look delish and would be perfect for a super bowl party! I am going to have try these out.

    1. Katie Berry says:

      Melissa, they’re as good as any we’ve bought in a sports bar… but without the annoying customers!

  7. Thank you for sharing this with Show Your Stuff.

  8. Tiffany @ The Bizy Mommy says:

    Love this recipe! I’m making these right now!

    1. Katie Berry says:

      Tiffany, thank you again for putting the photo of your potato skins on my Facebook page. It really made my morning to wake up and see that someone had made one of my recipes! Of course, I’ve been craving potato skins ever since…. πŸ˜‰

  9. Katie Berry says:

    I plan to, thanks Susie!

  10. Jhuls | The Not So Creative Cook says:

    These look so good! Thanks for sharing!

  11. 5 stars
    This is definitely my kind of comfort food! Yum πŸ™‚

  12. Cherryl Ehlenburg says:

    These look really good. I look forward to trying them!

  13. Miz Helen says:

    5 stars
    Your Stuffed Potato Skins look delicious! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

  14. A Michelle says:

    5 stars
    Delicious and easy to make. I baked my potatoes the night before and it was so easy the day of the party

    1. Katie Berry says:

      So glad you enjoyed them!

  15. With the olive oil the potatoes smoke like a son of a gun when baking. Almost set my fire alarm off. What am I doing wrong?

    1. Katie Berry says:

      Did you use the exact amount of olive oil, or kind of eyeball it? When you brush oil onto a food that you’re going to bake or roast, it’s important to avoid dripping excess on the pan. That excess causes smoke. But, hey, it’s a great way to make sure your fire alarm is in working condition. πŸ™‚

  16. Miss Kitty says:

    5 stars
    Oh. My. God!
    I’m going to have to make these soon… I’m thinking they would be nice as a supper dish, too. Maybe with a salad, or soup. Or meatloaf. Or pulled pork…
    Sorry…I have to go now… I’m drooling all over the keyboard! Lol!

    1. Katie Berry says:

      Hope you like them as much as we do!

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