When I think of the perfect appetizer or game day snack, nothing beats a platter of crispy, cheesy potato skins. And when you load them up with sharp cheddar cheese, smoky bacon, ranch drizzle, and cool sour cream, they become downright addictive. These Loaded Cheddar Bacon Ranch Potato Skins are crispy on the edges, cheesy in the center, and packed with flavor from the first bite to the last. Inspired by Chef Maniac, this recipe has quickly become a favorite for parties, game days, or whenever I need a comfort food fix that never fails to please.
Why This Recipe Works
I’ve tried plenty of potato skin recipes, but this one hits every mark because:
- Crispy, buttery shells — Twice-baked with garlic butter to get that perfect crunch.
- Cheddar and bacon are classic for a reason — Melty, savory, and packed with flavor.
- Ranch drizzle and sour cream cool it down — The perfect creamy contrast to the crispy, cheesy goodness.
- Green onions add freshness and color — Just enough brightness to balance the richness.
- Easy to prep ahead — Great for parties where you want to assemble and bake when ready.
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 10 mins | Cook Time: 60 mins)
- 4 large russet potatoes
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup ranch dressing
- 2 tbsp melted butter
- ½ tsp garlic powder
- ¼ tsp salt & black pepper
- 2 tbsp chopped green onions
Step-by-Step Instructions
1. Bake the Potatoes
I preheat the oven to 400°F (200°C) and scrub the potatoes clean. After piercing each potato with a fork a few times, I bake them for 45-50 minutes, until they’re tender and the skin is crisping slightly.
2. Scoop and Crisp
Once the potatoes cool just enough to handle, I cut them in half lengthwise and scoop out most of the flesh, leaving about ¼-inch layer of potato to support the filling. I brush the insides with a mixture of melted butter, garlic powder, salt, and pepper, then return them to the oven for 10 minutes to get perfectly crispy edges.
3. Fill and Melt
After crisping, I fill each potato skin with a generous sprinkle of shredded cheddar cheese and crumbled bacon. I pop them back in the oven for 5-7 minutes, just until the cheese is bubbling and melty.
4. Garnish and Serve
Once out of the oven, I drizzle each potato skin with ranch dressing, dollop on a spoonful of sour cream, and finish with a sprinkle of chopped green onions for freshness. They’re best served hot and crispy, straight from the baking sheet to the table!
Pro Tips for Perfect Potato Skins
- Don’t discard the scooped-out potato! Save it for mashed potatoes or use it to make loaded potato casserole later.
- Use thick-cut bacon for extra texture and flavor.
- Want to turn up the heat? Add sliced jalapeños or a drizzle of hot sauce.
- Make ahead tip: You can bake and scoop the potatoes ahead of time. Store them in the fridge and crisp them up when ready to fill and serve.
What to Serve with Loaded Potato Skins
These potato skins are perfect on their own, but I love pairing them with:
- Buffalo wings for the ultimate game-day combo.
- A big salad to add some freshness and balance out the richness.
- Grilled sausages or sliders for a heartier spread.
- Extra dipping sauces — more ranch, blue cheese dressing, or even spicy sriracha mayo.
FAQs (From My Kitchen to Yours)
Q: Can I use different cheeses?
A: Absolutely! Try pepper jack for heat or smoked gouda for a richer, smoky flavor.
Q: How do I make them vegetarian?
A: Skip the bacon and top with sautéed mushrooms or caramelized onions instead.
Q: Can I reheat leftovers?
A: Yes! Reheat in the oven at 375°F for 8-10 minutes to crisp them back up.
Why These Potato Skins Belong on Your Table
These Loaded Cheddar Bacon Ranch Potato Skins are the perfect balance of crispy, cheesy, smoky, and creamy. Whether you’re hosting a game-day party, serving appetizers for a family dinner, or just treating yourself to comfort food done right, these potato skins are a guaranteed crowd-pleaser. They’re simple, satisfying, and completely customizable, making them a staple in my kitchen.
For more indulgent, flavor-packed recipes, check out Chef Maniac. If you try these, let me know how you load yours up — I love hearing creative topping combos!
Loaded Cheddar Bacon Ranch Potato Skins – Crispy, Cheesy, and Irresistible
Ingredients
- 1 cup shredded cheddar cheese
- 2 tbsp melted butter
- 2 tbsp chopped green onions
- 4 large russet potatoes
- 1 cup cooked and crumbled bacon
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the potatoes, then pierce them several times with a fork.
- Bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are tender.
- Remove the potatoes from the oven and allow them to cool slightly.
- Once cool enough to handle, cut the potatoes in half lengthwise and scoop out some of the flesh to create a hollow shell.
- Brush the insides of the potato skins with melted butter and season with salt and pepper.
- Place the potato skins on a baking sheet and fill each with shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Drizzle with ranch dressing and top with a dollop of sour cream before serving.
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