Cheesy Loaded Potato Skins Copycat

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Loaded potato skins are crispy skins loaded with cheese and bacon. An easy recipe but the perfect appetizer or side dish for serving a family or yourself.

Loaded potato skins

Get ready to indulge in a crowd-pleasing appetizer that will have everyone coming back for seconds. These loaded potato skins are a delicious copycat recipe inspired by the iconic dish from TGI Fridays. Packed with flavor and the perfect combination of crispy, cheesy, and salty, these potato skins are the ultimate comfort food.

Imagine sinking your teeth into a golden-brown potato shell filled with melted cheese, crispy bacon, and a dollop of sour cream. Every bite is a mouthful of pure satisfaction. Whether you’re hosting a party, game night, or just craving some comfort food, these loaded potato skins are sure to impress.

With just a handful of ingredients and simple steps, you can recreate the restaurant-quality taste of TGI Fridays right in your own kitchen. These homemade potato skins are a budget-friendly alternative that doesn’t skimp on flavor. So, gather your friends and family and get ready to dig into a plate of these loaded potato skins.

How To Make Loaded Potato Skins

Ingredients needed

  • Russet potatoes
  • Velveeta cheese sauce
  • Shredded cheese
  • Bacon
Loaded potato skins

Making the loaded potato skins in the oven

  1. Preheat the oven to 400-425F. Some ovens won’t go above 400F but you’ll just need to add extra time.
  2. Clean the potatoes because you will be able to eat the skin.
  3. Now, pierce the potatoes with a fork a few times for venting.
  4. Place the potatoes on a baking sheet and bake 45-60 minutes depending on the size of the potato and how hot your oven is. When they are soft, allow them to cool for about 30 minutes or until you can safely handle them.
  5. While you’re waiting cook the bacon and chop it up into bits.
  6. Now, slice the potato down the middle the long way. Then carefully, scoop the insides out of each half. But, do not go all the way down to the skin. Leave some potato so that you can handle them.
  7. Fill the scooped potatoes with the Velveeta cheese sauce then top with shredded cheese and bacon bits.
  8. Place the loaded potato skins back into the oven for 20 minutes or until the cheese is melted. Remove the skins and let them cool because the inside cheese is extremely hot.
  9. Once cooled serve and enjoy.

Frequently Asked Questions (FAQs)

What to do with the inside of the potato?

I personally save it and make mashed potatoes with it for another day. The potato is perfectly good and should be used and not wasted. Here are some potato recipes to make use of the leftovers.

Can you eat the skin?

Yes, the skin is edible and should be consumed when eating this recipe.

What to eat with loaded potato skin?

These are the perfect quick meal or weekend meal. Pairing it with tasty proteins like chicken wings, ribs or something similar are great options. Here are a few to choose from:

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Loaded potato skins

Loaded Potato Skins

Loaded potato skins are crispy skins loaded with cheese and bacon. An easy recipe but the perfect appetizer or side dish for serving a family or yourself.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8 serving

Ingredients
 

  • 4 russet potatoes
  • 1/2 cup shredded cheddar cheese
  • 8 tablespoon velveeta cheese sauce
  • 4 slices bacon, chopped
  • 8 dollops sour cream (optional)

Instructions
 

  • Preheat the oven to 400-425℉. Some ovens won’t go above 400F but you’ll just need to add extra time.
  • Clean the potatoes because you will be able to eat the skin.
  • Now, pierce the potatoes with a fork a few times for venting.
  • Place the potatoes on a baking sheet and bake 45-60 minutes depending on the size of the potato and how hot your oven is. When they are soft, allow them to cool for about 30 minutes or until you can safely handle them.
  • While you’re waiting cook the bacon and chop it up into bits.
  • Now, slice the potato down the middle the long way. Then carefully, scoop the insides out of each half. But, do not go all the way down to the skin. Leave some potato so that you can handle them.
  • Fill the scooped potatoes with the Velveeta cheese sauce then top with shredded cheese and bacon bits.
  • Place the loaded potato skins back into the oven for 20 minutes or until the cheese is melted. Remove the skins and let them cool because the inside cheese is extremely hot.
  • Once cooled serve and enjoy.
Keyword Loaded Potato Skins
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