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Loaded Irish Potato Skins Recipe Easy 5-Step Cheesy Bacon Snack

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Crispy roasted potato skins loaded with melted cheddar and mozzarella cheese, topped with smoky bacon bits and green onions, served with sour cream. A quick, easy, and crowd-pleasing snack perfect for any occasion.

Ingredients

Scale
  • 4 medium russet potatoes, washed and dried
  • 6 slices thick-cut bacon
  • 1 ½ cups shredded sharp or medium cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 3 stalks green onions, thinly sliced
  • ½ cup sour cream
  • Optional: ½ teaspoon garlic powder
  • Optional: ¼ teaspoon smoked paprika
  • Optional: thinly sliced jalapeños

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pierce each russet potato a few times with a fork, then place them directly on the oven rack. Bake for 45-50 minutes until tender when poked with a fork.
  3. While potatoes bake, lay bacon slices on a wire rack over a baking sheet. Bake in the oven for 15-20 minutes until crispy. Remove and place on paper towels to drain. Once cooled, chop into bite-sized pieces.
  4. When potatoes are cool enough to handle (about 10 minutes), slice them lengthwise. Using a spoon or ice cream scoop, gently remove the flesh, leaving about ¼ inch (0.6 cm) of potato on the skin to maintain structure. Set the scooped flesh aside for another use.
  5. Brush the potato skins with olive oil inside and out. Sprinkle salt, pepper, and optional garlic powder or smoked paprika.
  6. Divide the shredded cheddar and mozzarella evenly among the skins. Top each with chopped bacon pieces.
  7. Place the loaded skins on a baking sheet and bake at 400°F (200°C) for 10-15 minutes until the cheese is bubbly and golden.
  8. Remove from oven, sprinkle with sliced green onions, and add a dollop of sour cream on each skin before serving.

Notes

For crispier skins, bake potatoes directly on the oven rack. Rest potatoes before scooping to avoid tearing skins. Cook bacon on a wire rack to drain fat and get crispy pieces. Freshly shred cheese for better melt and texture. Broil for last 2 minutes if skins need extra crisping—watch closely to avoid burning. Leftovers reheat best in oven at 350°F for 10 minutes to maintain crispiness. Avoid microwaving to keep skins crunchy.

Nutrition

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