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Best Crispy Loaded Bacon Ranch Potato Skins Recipe

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These crispy loaded bacon ranch potato skins are the ultimate comfort food snack, featuring perfectly crispy potato skins loaded with melted cheese, crunchy bacon, and a cool, herby ranch flavor. Ready in about 45 minutes thanks to a microwave shortcut, they’re perfect for game day, parties, or any occasion.

Ingredients

Scale
  • 4 medium russet potatoes
  • 8 slices thick-cut bacon
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • 1 packet (3 tablespoons) ranch seasoning mix
  • ½ cup sour cream
  • 2 tablespoons salted butter, melted
  • 3–4 green onions, sliced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon: Place 8 slices of bacon in a cold skillet. Turn heat to medium and cook until crispy, about 8-10 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside.
  2. Microwave the potatoes: Scrub 4 medium russet potatoes clean and pat dry. Prick each potato several times with a fork. Rub lightly with 1 tablespoon olive oil and a pinch of salt. Place on a microwave-safe plate and microwave on high for 5 minutes. Flip and microwave for another 4-5 minutes until just tender but still slightly firm.
  3. Cool and halve the potatoes: Let potatoes cool for about 10 minutes. Cut each potato in half lengthwise. Using a small spoon, scoop out the flesh, leaving about ¼ inch of potato attached to the skin. Save scooped potato for another use.
  4. Brush and season: Arrange potato skins on a baking sheet lined with parchment paper. Brush inside and outside of each skin with 2 tablespoons melted butter. Sprinkle lightly with salt and pepper.
  5. First bake: Preheat oven to 400°F. Bake potato skins for 10 minutes, then flip and bake for another 5 minutes until golden and firm.
  6. Make the ranch mixture: While skins bake, combine ½ cup sour cream and 1 packet (3 tablespoons) ranch seasoning mix in a small bowl. Stir until well combined. Set aside.
  7. Assemble the skins: Remove baking sheet from oven. Flip skins back over so they’re cup-side up. Spread about ½ teaspoon ranch mixture inside each skin. Sprinkle generously with shredded cheddar and Monterey Jack cheese. Top with crumbled bacon.
  8. Final bake under broiler: Switch oven to broil (high heat). Place assembled potato skins under broiler for 2-4 minutes, watching closely, until cheese is bubbly and golden and edges are deep brown and crispy.
  9. Garnish and serve: Remove from oven and let cool for 2 minutes. Sprinkle with sliced green onions. Serve immediately with extra sour cream or ranch dressing on the side.

Notes

For extra flavor, brush potato skins with reserved bacon grease instead of butter. Don’t over-microwave the potatoes—they should be tender but still hold their shape. Watch the broiler closely as it can burn quickly. For best results, grate your own cheese from a block. Can be prepped ahead: cook bacon, scoop potatoes, and mix ranch mixture up to a day in advance. Assemble and broil just before serving.

Nutrition

Keywords: potato skins, bacon ranch, loaded potato skins, crispy potato skins, game day appetizer, comfort food, party snack

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