Loaded potato skins filled with crispy pancetta, creamy mashed potato, and melted cheese. A crowd-pleasing appetizer or side dish, perfect for game day, parties, or family dinners. Easy to prepare with simple ingredients and packed with flavor. Serve with sour cream and scallions for a classic finish.

Crispy baked potato skins filled with fluffy mashed potato, crispy pancetta, and melted cheese, then baked to golden perfection. Perfect as a hearty appetizer, game day snack, or side dish.

Table of Contents

Ingredients

For the Potato Skins:

8 small floury potatoes (such as Maris Pipers)
1 tbsp oil
200 g (7 oz) pancetta cubes or bacon lardons
2 tbsp double or heavy cream
2 tbsp salted butter
¼ tsp salt
½ tsp black pepper
175 g (1¾ cups) grated cheddar or mixed cheese (e.g. 75% mature cheddar and 25% red Leicester)

For Serving:

4 tbsp soured cream
4 spring onions (scallions), finely chopped

Instructions

Preheat the Oven
Preheat your oven to 190°C (375°F), fan setting.
Cook the Potatoes
Prick the potatoes with a fork. Microwave them on high for 10 minutes to soften slightly. Then transfer them directly onto the oven shelf and bake for 35–45 minutes until the skins are crisp and a knife slides in easily.
Cook the Pancetta
While the potatoes are baking, heat the oil in a frying pan over medium-high heat. Fry the pancetta for 5–6 minutes until crispy. Set aside.
Scoop and Mash
Once the potatoes are done, slice each one in half. Carefully scoop out the insides into a large bowl, leaving a thin layer to support the skin.
Make the Filling
Add the cream, butter, salt, and pepper to the potato flesh. Mash until smooth and fluffy. Stir in the cooked pancetta and most of the cheese, reserving a handful for topping.
Stuff the Skins
Spoon the filling back into each potato skin. Place them in a baking dish and top with the reserved cheese.
Final Bake
Return to the oven and bake for 10–15 minutes, until the tops are golden and the cheese has melted.
Serve
Top with soured cream and a sprinkle of chopped spring onions before serving.

Tips

Microwave shortcut: Microwaving the potatoes first helps speed up the cooking process without sacrificing texture.
Don’t over-scoop: Leave a thin layer of potato inside the skin to help it hold shape.
Crispier skins: Brush the potato skins with a little oil before the second bake for extra crispiness.

Variations and Substitutions

Vegetarian Option: Omit the pancetta and add sautéed mushrooms or finely chopped cooked broccoli.
Different Cheese: Try mozzarella, Monterey Jack, or a spicy pepper jack blend.
Spicy Twist: Add a pinch of chili flakes or a dash of hot sauce to the filling.

FAQs

Can I make these ahead of time?
Yes. You can assemble the filled potato skins ahead of time and refrigerate them. Bake them just before serving.

What’s the best potato to use?
Floury potatoes like Maris Piper or Russet work best. They have a fluffy texture and crisp up well.

Can I freeze them?
Yes, freeze after stuffing but before the second bake. Defrost in the fridge overnight and reheat in the oven until hot and crispy.

Serving Suggestions

Serve as a starter, party snack, or side dish.
Pair with a fresh green salad or coleslaw for a balanced meal.
Offer a variety of toppings like crispy onions, jalapeños, or hot sauce for a customizable platter.

Why You’ll Love This Recipe

Crispy and creamy: The perfect contrast between crunchy skins and soft, cheesy filling.
Crowd-pleaser: A hit with both kids and adults at gatherings or game nights.
Flexible and customizable: Easy to tweak based on dietary preferences or what’s in the fridge.
Make-ahead friendly: Prep in advance for stress-free entertaining.