Crispy Loaded Bacon Ranch Potato Skins – Easy Tailgate Appetizer
These crispy loaded bacon ranch potato skins are the ultimate tailgate appetizer. With a double-baking method for shatteringly crispy skins, topped with melted cheddar, crumbled bacon, and a tangy ranch-sour cream mixture, they’re a crowd-pleasing game day tradition.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings (2 potato skin halves per serving) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 medium Russet potatoes
- 8 slices thick-cut bacon
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 packet (about 1 ounce) ranch seasoning mix
- 4–5 stalks green onions, sliced thin
- 3 tablespoons salted butter, melted
- Salt and black pepper to taste
- Optional: extra sour cream for dipping, fresh chives, paprika
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Scrub the potatoes clean and pat dry. Prick each potato 6-8 times with a fork.
- Bake the potatoes directly on the oven rack for 50-60 minutes until tender. Let cool for 10 minutes.
- While potatoes bake, cook the bacon on a foil-lined baking sheet at 400°F for 15-18 minutes until crispy. Drain and crumble.
- Slice each potato in half lengthwise. Scoop out the flesh, leaving about ¼ inch attached to the skin.
- Brush both sides of each potato skin with melted butter. Place skin-side up on the baking sheet. Season lightly with salt and pepper. Bake for 10 minutes, then flip and bake another 10 minutes.
- In a small bowl, combine sour cream and ranch seasoning. In another bowl, toss shredded cheddar with 2 tablespoons of the ranch mixture.
- Remove skins from oven. Flip hollow side up. Spoon about 1 teaspoon of ranch mixture into each skin, then top with ranch-coated cheese and crumbled bacon.
- Return to oven and bake 8-10 minutes until cheese is melted and bubbly.
- Let cool 2-3 minutes. Sprinkle with green onions and extra bacon. Serve warm with extra ranch dip.
Notes
For extra crispiness, use a cooling rack on the baking sheet during the second bake. You can bake the potatoes and cook the bacon a day ahead. Shred cheese from a block for better melting. Leftover potato flesh can be used for mashed potatoes or soup.
Nutrition
- Serving Size: 2 potato skin halves
- Calories: 320
- Sugar: 2
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 2
- Protein: 14
Keywords: potato skins, bacon ranch, tailgate appetizer, game day snack, crispy potato skins, loaded potato skins