These homemade cheesy, crispy loaded potato skins are the perfect, easy appetizer to prepare. Filled with a flavorful meat mixture and topped with melted cheese, they’re the ultimate comfort food.

The first time I had loaded potato skins was at the Hard Rock Café whilst living in Malta. On weekends, my friends and I would enjoy Happy Hour there, always accompanied by a tray of incredible loaded potato skins served with sour cream on the side. Though my lifestyle has changed since then, my love for this potato dish remains. These homemade versions have become a staple in my kitchen.

Appetizers are some of my favourite foods. My husband and I love to entertain so it’s the perfect excuse to enjoy them. Sometimes, we even create entire meals from appetizers. During the colder months, I gravitate toward comfort foods like these loaded potato skins, paired with za’atar cheese melts, Kapunata Arancini, aubergine croquettes, and Bigilla with galletti.

The best part? They are endlessly customisable. My go-to recipe includes a hearty meat and bacon filling, which turns them into a satisfying lunch when served with a fresh side salad. Prefer something simpler? Use crispy bacon and melted cheese. Or get creative by using jalapeños, chicken, fish or even a vegetarian filling. The possibilities are endless!

FAQs

How to serve these loaded potato skins

To take my loaded potato skins to the next level, I like to add a dollop of sour cream or aioli on top for added richness. Sprinkle some freshly chopped chives, green onions, or parsley on top for a pop of colour and flavour. For a little heat, add a dash of hot sauce or a few slices of pickled jalapeños. Or else, serve them with a dip on the side such as a zest salsa or guacamole. These loaded potato skins are sure to impress!

How to store

Store the cheesy loaded potato skins in an airtight container in the fridge for not more than 5 days. Heat them up before serving. I prefer to heat them up in the oven so that they stay crispy.

What to do with the potatoes

In this recipe it calls for the removal of some of the potato flesh once cooked. I like to store this potato flesh for mashed potatoes the next day or else to make Maltese style pulpetti tat-tonn taż-żejt (tuna fritters) or add them to these Pulpetti tal-Pastard.

Ingredients

4-6 medium potatoes around 900-1000 g total Bintje or Charlotte
60 g bacon chopped
225 g minced beef or minced pork
½ small onion finely chopped
2 garlic cloves minced
1 tbsp mustard original
1 tbsp tomato paste
60 g shredded cheddar cheese
1 tbsp olive oil
30 g butter melted
½ tsp paprika
Salt and pepper to taste

For Garnish

chives or green onions
Aioli or sour cream

Instructions

Preheat your oven to 200°C /400°F.
Scrub the potatoes clean, then gently pierce them a few times with a fork. Bake the potatoes for about 50-60 minutes until tender. Let the potatoes cool for 15 minutes until they’re cool enough to handle.
Cut the potatoes in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch of potato on the skin (save the scooped potato for mashed potatoes!).
In a small bowl, mix the melted butter, paprika, salt and pepper. Brush the potato skins with mixture all around. Place the potato skins on a baking sheet, skin side up, and bake for 15 minutes until crispy and golden.
Over medium heat, heat some olive in a skillet. Add the onions and sauté until soft, about 2-3 minutes. Stir in the garlic and let cook for another minute.
Add the bacon and let cook for few minutes, until it starts to brown. Add the minced meat and cook until browned and fully cooked, breaking it up as it cooks. Season with salt and pepper.
Mix in the mustard and tomato paste, let everything cook and emulsify for a few minutes, about 3 minutes. Remove from heat when ready.
As soon as the potato skins are crispy, turn them skin-side down.
Fill each potato skin with a generous helping of the meat mixture. Sprinkle on top the shredded cheddar cheese.
Bake the loaded potatoes skin for around 6 minutes, or until the cheese is all melted and bubbly.
Remove from the oven. Let cool slightly before serving. Top each loaded potato skin with a dollop of aioli and sprinkle with chives.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!

Loaded Potato Skins