Sharon’s Expert Tips:
- I like to use Russet potatoes, but any potato including sweet potatoes will work. Small baby or new potatoes also work well to make tiny bite-size potato skins. Of course, you will need to adjust your cooking times.
- To make ahead – after you remove the potato pulp, you can freeze the potato skins in a plastic freezer bag for up to two months or store in the refrigerator covered for 24 hours. When you get ready to make the loaded potato skins, remove from the freezer and allow them to thaw for a few minutes before coating with the butter mixture.
- Once baked, Easy Loaded Crispy Potato Skins are best eaten right out of the oven. Unfortunately, they do not reheat well.
- Remember, how I told you I usually use the top one-third of the leftover potato skins from twice baked potatoes to make my potato skins. Since many folks making this recipe might not have made twice baked potatoes first, the recipe directions assume you don’t have leftover potato tops. I also usually freeze my tops until I am ready to make the potato skins.
- Loaded Crispy Potato Skins don’t just make great appetizers, they also make a wonderful after-school snack for the big and little kids in your house. They could also do double duty and be served with a salad as a light lunch!
Easy Loaded Crispy Potato Skins Recipe
Amount Per Serving
Calories 213 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 49mg 16%
Sodium 285mg 12%
Potassium 273mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Protein 7g 14%
Vitamin A 10%
Vitamin C 20%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.