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Best Crispy Cheesy Bacon Ranch Potato Skins Recipe

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Crispy baked potato skins loaded with melted cheddar and Monterey Jack cheese, crumbled bacon, and homemade ranch seasoning. These crowd-pleasing appetizers are perfect for game day, parties, or any gathering where you want to impress with minimal effort.

Ingredients

Scale
  • 6 medium russet potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices bacon, cooked until crispy and crumbled
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 packet (1 ounce) ranch seasoning mix (or homemade: 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried chives, 1/2 teaspoon salt,…
  • 1/4 cup sour cream (for serving)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Preheat your oven to 400°F. Scrub the russet potatoes clean under cold water and pat them dry with a kitchen towel.
  2. Prick each potato several times with a fork to let steam escape.
  3. Rub the potatoes with olive oil, then place them on a baking sheet. Sprinkle with salt and pepper.
  4. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork. Let them cool for about 10 minutes on the baking sheet.
  5. While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces.
  6. If making homemade ranch seasoning, combine the dried parsley, dried dill, garlic powder, onion powder, dried chives, salt, and pepper in a small bowl. Mix well and set aside.
  7. Once the potatoes are cool enough to handle, cut each one in half lengthwise. Use a melon baller or small spoon to scoop out the flesh, leaving about 1/4 inch of potato attached to the skin.
  8. Reserve the scooped-out potato flesh for another use.
  9. Increase the oven temperature to 425°F. Place the potato skins back on the baking sheet, cut side up. Brush or spray with a little more olive oil and sprinkle with a pinch of salt. Bake for 10 minutes.
  10. Remove the baking sheet from the oven. Sprinkle the ranch seasoning evenly over the inside of each potato skin. Top with the shredded cheddar and Monterey Jack cheese, dividing evenly. Sprinkle the crumbled bacon on top.
  11. Return to the oven and bake for another 8-10 minutes, or until the cheese is melted and bubbly and the edges are deep golden brown.
  12. Remove from the oven and let cool for 2-3 minutes. Top with a small dollop of sour cream and a sprinkle of sliced green onions. Serve immediately.

Notes

Don’t skip the second bake after adding toppings—it’s key for crispy edges. Let potatoes cool completely before scooping to prevent breaking. Shred your own cheese for best melting. Cook bacon until just done, not super crispy, as it will crisp more in the oven. For make-ahead, bake and scoop potatoes up to 2 days in advance, store in fridge, then add toppings and bake when ready.

Nutrition

Keywords: potato skins, bacon ranch, crispy potato skins, game day appetizer, Super Bowl recipe, loaded potato skins, cheesy bacon potato skins

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