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Introducing my Loaded Potato Skins. They are the perfect combination of crispy potato skins and creamy filling. They make for an easy appetizer that everyone can enjoy. Filled potato skins are also easy to adjust to fit different taste preferences.

loaded potato skins with fresh basil leaves.

Recipe Difficulty – Very Easy

Why this recipe works

When it comes to potatoes, they are pretty much welcome year-round! From mashed potatoes to potato wedges to crispy potatoes, they don’t disappoint. This stuffed potato skins recipe is about to bring you another go to potato recipe that is sure to impress! It has definitely become a guilty pleasure of mine!

If you are a big sports family, this loaded potato skins recipe is perfect for game day! Everyone knows that one huge part of football season is great appetizers. And these homemade loaded potato skins definitely won’t disappoint! Start practicing these perfect loaded potato skins now and be the star of your next super bowl party!

These crispy loaded potato skins or twice baked potatoes, are sure to become a new family favourite! They take a while to cook, but don’t take much prep. They’re great for those Fridays when you need something easy. This was inspired by my Air Fryer Jacket Potato recipe and pairs well with this amazing Smashed Brussels Sprouts recipe.

Ingredients to make Loaded Potato Skins

Ingredients to make Loaded Potato Skins.
  1. Baking Potatoes – such as russet potatoes will work best for this recipe.
  2. Extra-Virgin Olive Oil – helps to crisp up these crispy baked potato skins.
  3. Chopped Tomatoes – add a nice burst of colour and flavour.
  4. Garlic Cloves – bring that classic umami flavour.
  5. Dried Oregano – is a nice, subtle flavour.
  6. Salt – helps to accentuate the other flavours.
  7. Grated Mozzarella – gets mixed in as well as turned into a crispy cheese on top. I use Dairy-Free.
  8. Fresh Basil Leaves – finish off this dish perfectly.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Baking Potatoes – are most commonly used for this, but you could also use red potatoes or yukon gold potatoes. You could even try it with a baked sweet potato instead.
  • Extra-Virgin Olive Oil – Any neutral cooking oil will work fine.
  • Vegetables – Some other great options to mix in with the filling are green onions, black beans, bacon, or corn.
  • Mozzarella – You can use your favourite cheese and it will still be delicious. Some melty cheddar cheese would be great, for instance.

Variations

  • Spicy – Mix in some chili powder to the filling for a nice kick.
  • Deluxe – You can add a dollop of sour cream (or my Vegan Sour Cream) on top with some chopped spring onion and crispy bacon bits (or crumpled Rice Paper Bacon) to bring these up a notch.
  • Kid friendly – These are already pretty kid-friendly! Give them some ranch, ketchup, or another favourite sauce for them to dip them in if that would help!

See this Thyme Infused Hasselback Potatoes recipe on my website for another great side!

How to make Loaded Potato Skins

potatoes rubbed in olive oil and placed on a baking tray.

Step 1: Firstly, preheat the oven to 180°C (356°F). Using a fork, prick some holes into the potatoes. Rub the potatoes in olive oil and place potatoes on a baking tray. Bake them for 50 minutes or until cooked and soft. Be sure to turn them over halfway through.

potato skins on a baking tray.

Step 2: Remove from the oven and allow them to cool for 5 minutes. Slice them in half and scoop the potato flesh into a bowl. Put the skins back into the oven for another 10 minutes to crisp up the insides of the potato skins.

potato filling mixed with other ingredients in a bowl.

Step 3: Meanwhile, crush the garlic and add it to the bowl with the potato filling along with the chopped tomatoes, dried oregano, salt, and 1/2 of the mozzarella. Thinly slice 3/4 of the basil and add it to the bowl as well. Combine well.

potato shells stuffed with the mixture and topped with mozzarella cheese.

Step 4: Remove the potato shells from the oven and stuff them with the mixture. Top with the remaining mozzarella and place back into the oven for another 20 minutes.

Garnish with the remaining fresh basil to serve.

Hint: Bake time may vary based on oven type and size of the potatoes. When you are making these for the first time, be sure to check doneness with a fork before scooping out the middles. Yours may need some extra time.

Leftovers

If you have leftover loaded potato skins, they can be kept in the fridge for up to 3 days or in the freezer for up to three months. Reheat in the oven, air fryer, or microwave.

Recipe FAQs

What should you eat with loaded potato skins?

If you are using these as part of an appetizer bar, they go great with your other favourite appetizers. For a meal, you could serve it alongside my Three Bean Salad. If you want to keep it casual, they would even be great alongside some pizza.

Are loaded potato skins good for you?

This really depends on what you put in them. The potatoes themselves are good for you. I keep mine very healthy by mixing the potato filling with vegetables, herbs, and a bit of cheese. If you are mixing in cream, bacon fat, or melted butter, it is going to be a lot less healthy for you. A cheese bacon potato is always going to be less healthy than a veg-filled one.

Can you warm up potato skins?

You can, but you don’t have to! You could enjoy them cold right from the fridge, heat them up to room temperature, or warm them up to as hot as they were when you first made them.

What are loaded potato skins?

Loaded potato skins start the same as a regular baked or jacket potato. The difference is that you remove the filling and cook just the skins for a bit. You then put the filling back on top of the crunchy potato skin and cook it some more. It makes for the best potatoes! They have a crispy skin with a delicious creamy center.

stuffed potato skins with dairy free mozzarella on top.

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5 from 1 vote

Loaded Potato Skins

Perfect for game day, parties, or a satisfying appetizer, these loaded potato skins are bursting with flavour and sure to be a crowd-pleaser!
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 4
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Ingredients 

  • 4 baking potatoes
  • ½ tbsp extra-virgin olive oil
  • ¾ can chopped tomatoes
  • 3 cloves garlic
  • 2 tsp dried oregano
  • ½ tsp salt
  • 75 g mozzarella, grated (I used dairy-free)
  • 1 handful fresh basil leaves

Instructions 

  • Preheat the oven to 180°C (356°F). Using a fork prick some holes into the potatoes, rub them in the olive oil and bake in the oven for 50 minutes until cooked and soft. Turn them over halfway through.
  • Remove from the oven and allow to cool for 5 minutes before slicing in half and scooping out the filling into a bowl. Place the skins back into the oven for 10 minutes.
  • Crush the garlic and add it to the bowl with the potato filling, along with the chopped tomatoes, dried oregano, salt and ½ of the mozzarella. Thinly slice ¾ of the basil and add to the bowl. Combine well.
  • Remove the skins from the oven and stuff with the mixture. Top with the remaining mozzarella and place back into the oven for 20 minutes. Garnish with the remaining fresh basil to serve.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in the microwave, air fryer, or oven.
To Freeze: Freeze for up to 3 months in an airtight container. Defrost in the fridge and then reheat in the microwave, air fryer, or oven.
Tip 1: If you need to save a little time, you can make air fryer potato skins following the same directions, but with adjusting the cooking time by half.
Tip 2: Feel free to adjust ingredients and add veg to your liking.
Tip 3: You can add beef, pork, or chicken into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.

Nutrition

Calories: 263kcal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Fiber: 5g | Sugar: 3g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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