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Loaded Tater Skins

Are you ready for some football!!??  Ok, so these may not be ready for tonights football game, but you can certainly make them ahead for Sunday!  Football season is upon us, but since my hubby is working I really haven’t noticed.  It’s kinda nice, but I do miss the lazy Sunday afternoons with football and snacks.  Just makes it feel like Fall outside even though it is like 95 degrees!  We love to just have snacks or grill on football days, but when I saw this recipe and that you can make them ahead and freeze; It screamed winner!

I am borrowing this recipe from Christy Jordan over at Southern Plate.  She has some fabulous recipes and her site is one that I frequent often.  She has been blessed to have a major publisher publish her cookbook that will be out in October!    Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family; I already spent some swagbucks and preordered it!  I usually change recipes up to make them my own, but with this one. I see no need.  It is perfect just the way it is!

So,  spend some time this week and make this treat for your hubby.  Pop them in the oven on Sunday and sit back and enjoy good food, and football. 🙂

Loaded Tater Skins

Courtesy of SouthernPlate.com

Loaded Tater Skins Printable Version

  • 7 medium sized potatoes, washed
  • 1/2 C Sour Cream
  • 3 T margarine
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 4 green onions, chopped
  • 1 1/2 C shredded cheddar cheese
  • 8-10 slices bacon,cooked and chopped

Bake potatoes and cut in half lengthwise.

Scoop out pulp, leaving enough for the skin to retain its shape.

In bowl, combine scooped potatoes, butter, and sour cream. Mash together well. Add cheese, mash. Stir in all other ingredients.

Spoon filling into potato shells, and bake or freeze following directions below.

Top with extra cheese if desired.

  • To bake from frozen: Place on cookie sheet in 350 oven for half an hour, top with cheese and return to oven until melted.
  • To bake from room temp: Top with cheese and place in oven until heated through.
  • Can also be microwaved from frozen or room temp as well. I microwave my frozen ones for a minute and a half to two minutes.

Here is my pan for the freezer!  I love the aluminum pans from the dollar store!  They are perfect for cooking ahead and freezing!


Tell me these don’t look delicious!  Sorry honey, but there are a couple less than when I started.  I had to be the official taste tester! 🙂

Looking for more great appetizers?  Find them here!

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6 Comments

  1. 5 stars
    We make these rather often and they are awesome! Sometimes I like to mix it up and put an envelope of ranch seasoning in the potato mix and that makes it really yummy too!

  2. 5 stars
    Looks delicious. I saw a similar recipe on the Pioneer Woman Cooks page. She said to omit the green onion if you are freezing them.

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