Crispy Loaded Potato Skins With Bacon And Cheese are a savory American appetizer made from fried Yukon Gold potatoes topped with melted cheddar and Monterey Jack cheese, smoky bacon bits, fresh chives, and tangy sour cream. Their standout trait is the contrast between crispy-fried potato exteriors and creamy, cheesy toppings.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Finely chop the chives and set aside. Shred the cheddar and Monterey Jack cheeses.
Place the potatoes in a large pot and cover with water. Salt the water heavily and bring to a boil. Cook until the potatoes are fork-tender.
While the potatoes are boiling, cook the bacon in a skillet until crispy. Remove from the pan, let cool, and crumble into bacon bits.
In a measuring cup or small bowl, combine the cooking oil, dried thyme, Cajun seasoning, garlic powder, onion powder, black pepper, and smoked paprika. Mix well to create the marinade.
Preheat your oven to 425°F (220°C).
Once the potatoes are cooked, drain them and place them on a cutting board or parchment-lined baking sheet. Use the bottom of a glass or a ramekin to smash each potato until flattened.
Arrange the smashed potatoes on the parchment-lined baking sheet. Brush them generously on one side with the marinade. Pour any remaining marinade onto the sheet.
Bake for 30 minutes. Remove the tray from the oven, flip each potato, and brush the other side with the oil and seasonings from the pan.
Return to the oven and bake for another 10 minutes until both sides are crispy and golden brown.
Remove from the oven and top the potatoes with the shredded cheeses and crumbled bacon bits.
Place back in the oven for a few minutes, just until the cheese is fully melted and bubbly.
Remove from the oven, garnish with chopped chives, and drizzle with sour cream before serving.
Store cooled fried potatoes in an airtight container at room temperature for up to 2 hours, or refrigerate for up to 1 day; reheat in a 350°F oven for 5 minutes before topping.
deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven
Yes. Brush potato halves with oil, bake at 400°F for 25-30 minutes until golden and crispy, then top with cheese and bacon as directed.
Add cheese and bacon immediately after frying while potatoes are still hot so they crisp slightly more. Add sour cream and chives just before serving to prevent sogginess.
Yes. Fry potatoes up to 2 hours ahead, store in an airtight container at room temperature, then reheat in a 350°F oven for 5 minutes before topping.
Heat oil to 325-350°F. Use a thermometer to ensure potatoes fry evenly and turn golden without burning.
Yes, but Yukon Golds have higher moisture and creamier texture. Russets will be starchier; pat them extra dry before frying to avoid splatter.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
