Italian Potato Skins
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These Potato Skins are the ultimate mash-up of comfort food and Italian flavors. Crispy russet potato halves are brushed with garlicky olive oil, baked until golden, then filled with marinara, spicy Italian sausage, sun-dried tomatoes, and gooey melted cheese. And a sprinkle of fresh basil takes these over the top. They’re hearty enough for dinner, but shine brightest as a game-day snack, appetizer, or party platter. The best part? You can make the shells ahead, freeze them, and fill when ready. Whether you serve them as finger food or a family meal, these loaded potato skins will disappear fast.
Table of Contents
WHY YOU’LL LOVE LOADED POTATO SKINS
- Crispy potato shells with Italian-style toppings.
- Perfect appetizer, snack, or game-day food.
- Customizable with your favorite cheese or toppings.
- Bursting with bold flavors: garlicky, cheesy, and savory.
- Can be prepped ahead or frozen for later.
Potato Skins
Okay, listen… I love a classic potato skin, but once I stuffed these with sausage, marinara, and melty cheese? Game over.
For the last 15 years, this potato skin recipe has been my “impress the crowd without breaking a sweat” move.
The garlic oil makes the shells so crisp and flavorful, you could snack on them alone. But add that saucy, cheesy filling, and suddenly it’s like pizza met a potato and fell in love.
I serve these Italian potato skins for game days, holidays, or just because… and they never last long. Honestly, I recommend doubling the batch. Trust me, they’ll vanish in minutes.
INGREDIENT NOTES
- Russet Potatoes: Large, starchy potatoes make the crispiest shells. Scrub well and bake until tender before scooping.
- Garlic: Smashing cloves infuses oil without burning. For a stronger garlic punch, mince finely instead.
- Extra Virgin Olive Oil: Use a good one! It flavors both shells and filling.
- Italian Sausage: Hot sausage adds a kick, but sweet or mild work if preferred. Drain well to keep the filling from becoming greasy.
- Sun-Dried Tomatoes: Add tangy-sweet richness. Use oil-packed for the best flavor, but drain before chopping.
- Cheese Blend: Mozzarella melts creamy, provolone adds sharpness, and parmesan brings saltiness. Shred fresh for the best melt.
- Marinara: Use homemade or store-bought, but make sure it’s thick enough to sit inside potato shells.
VARIATIONS
Meatless: Skip the sausage and add sautéed mushrooms and spinach.
Pepperoni Pizza Skins: Replace sausage with diced pepperoni and extra mozzarella.
Four Cheese: Fill with ricotta, mozzarella, provolone, and parmesan.
Mediterranean: Use feta, kalamata olives, and roasted red peppers.
BBQ Twist: Swap marinara for barbecue sauce and sausage for shredded chicken.
Spicy: Add red pepper flakes or drizzle with hot honey before serving.
Breakfast Style: Fill with scrambled eggs and bacon or prosciutto.
SERVING SUGGESTIONS
- Game Day Spread: Serve alongside jalapeño popper pretzel bombs and sheet pan nachos.
- Italian Night: Pair with Caesar Salad for a fun twist on pizza night.
- Party Platter: Arrange potato skins on a large tray, sprinkle with basil, and serve with extra marinara for dipping.
- Family Dinner: Round it out with roasted veggies or a simple green salad.
POTATO SKINS RECIPE FAQ
After scooping out the flesh, bake the skins twice: once with the cut side facing down, then again with the cut side facing up.
Brush whichever side is facing up with some oil too… it helps with the crisping! I like to use garlic-infused oil for even more flavor.
Absolutely! Use this potato skins recipe as a base for making the shells, then fill them with whatever your heart desires.
Just pay close attention to the ratio of sauce, cheese, and meat/veggies so they don’t become too soggy or greasy.
Store any leftovers in an airtight container for up to 3 days. Reheat in the oven for 10-15 minutes at 350°F or air fry for 5 minutes at 375°F.
I grew up loving this appetizer, and once I figured out how to make potato skins from scratch, the Italian in me couldn’t resist giving them a twist!
Over the years, I’ve learned that the secret to restaurant-level skins is crisping the shells twice: once cut side down, then again cut side up.
It keeps them sturdy enough to hold a saucy filling without getting soggy.
I also discovered that brushing with garlic oil turns the plain potato into something crave-worthy all on its own.
These details, combined with a hearty sausage filling and melty cheese, are why this potato skin recipe has become a family favorite for every occasion.
DONNA’S PRO TIPS
- Choose Medium Potatoes: Too large and they’re awkward to eat, too small and there’s no room for filling.
- Don’t Waste the Flesh: Save scooped potato for mashed potatoes, soup, or gnocchi.
- Crisp Twice: Bake cut side down first, then flip. It ensures evenly crisp shells.
- Use Fresh Cheese: Pre-shredded cheese won’t melt as smoothly. Shred blocks for the best gooey topping.
- Drain Sausage Well: Excess grease makes the potato shells soggy.
- Balance the Flavors: Sun-dried tomatoes cut through the richness. Don’t skip them!
- Make Ahead: Prep the shells a day before, then fill and bake just before serving.
- Freeze for Later: Crisp the shells, cool, then freeze. Fill and finish straight from frozen for an easy appetizer.
- Serve Hot: Loaded potato skins are best straight from the oven. Keep a warm tray going if serving to a crowd.
TOOLS NEEDED
- Vegetable Brush: To scrub potatoes clean.
- Fork: For piercing potatoes before baking.
- Baking Sheet: Fits all six potatoes at once.
- Mixing Bowl: For sausage and cheese mixture.
- Skillet: For browning sausage.
- Wooden Spoon: For breaking up sausage as it cooks.
- Pastry Brush: To brush garlic oil onto the shells.
- Knife & Spoon: To cut and scoop potato flesh.
- Serving Platter: For presentation with garnishes and dipping sauces.
Enjoy!
With love, from our simple kitchen to yours.
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Italian Potato Skins
Ingredients
- 6 medium Russet potatoes, about 3 pounds
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, smashed
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 pound hot Italian sausage, casings removed
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 cup Italian cheese blend, shredded (about 4 ounces, divided)
- 3/4 cup marinara sauce, plus more for serving if desired
- Fresh basil, chopped, for garnish
- Optional: sour cream, for dipping
Instructions
- Bake the Potatoes: Preheat the oven to 400°F. Scrub the potatoes with a vegetable brush, pat them dry, and pierce each one 5 to 7 times with a fork. Place 6 medium Russet potatoes on a large baking sheet and bake them for about 1 hour, or until they are fork tender.
- Make the Garlic Oil: While the potatoes are baking, combine the 1/4 cup extra virgin olive oil and the 3 garlic cloves smashed in a small bowl. Cover the bowl with a paper towel and microwave it for 30 seconds. Stir in the 1 teaspoon Italian seasoning, the 1 teaspoon kosher salt, and the 1/2 teaspoon fresh ground black pepper, and set it aside.
- Scoop the Potatoes: Once the potatoes are cool enough to handle, turn the oven up to 425°F. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4- to 1/2-inch shell.
- Crisp the Outside: Place the potato halves cut side down on a lightly greased sheet pan. Brush the outsides with some of the garlic oil and bake them for 5 to 10 minutes, until they start to crisp up.
- Crisp the Inside: Flip the potatoes over so the cut sides are facing up. Brush the insides with more of the garlic oil and bake them for another 5 to 10 minutes, depending on how crispy you like them.
- Cook the Filling: While the potato shells are crisping, cook the 1 pound hot Italian sausage in a medium skillet over medium-high heat until it’s browned and cooked through. Drain off the excess grease, then stir in 1/3 cup sun-dried tomatoes and 1/2 cup of the cheese.
- Fill the Potato Skins: Take the shells out of the oven and spoon a little marinara sauce into each one. Add the sausage mixture on top of the marinara and then sprinkle the rest of the cheese evenly over the potatoes.
- Melt and Serve: Return the pan to the oven and bake the potato skins for about 5 minutes, or until the cheese is melted and bubbly. Garnish them with fresh basil and serve with extra marinara or sour cream on the side for dipping.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published August 2011, updated and republished December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Donna, these look fantastic. I seriously should have driven over to your house yesterday and taken one for myself. They sound delicious!
SUCH a good idea. Italian style potato skins… what's not to love ?! I haven't made potato skins in ages. Next time, Italain style for sure.
I love your pictures! These look so yummy!
Look amazing and delicious!! gloria
Wow I want to party at your house! I'll bring the beer 🙂 I bet they smell great and taste great because they sure look great!
Oh, Donna, these look amazing!!! What a marvelous mix of yummy ingredients~
these potatoes looks wonderful
Great popatoes for a bit of variation:)
These sound awesome.
I love your pictures! and the recipe also …
I.WANT.THESE.NOW.
They would be a hit here . . . sausage, cheese, potatoes. I know I could make a meal of them myself. (So could my meat-and-potatoes-loving Mr. Rosemary.)
These seriously look amazing. I love potato skins and the Italian twist on these is such a good idea! I would actually serve these for dinner with a side salad and call it a day – a good day:-)
I've been eyeing these for a couple of days now and I woke up and said "Today's the day! I'm making these babies!!".
When I first saw the picture of the potato skins I thought it was a hollowed out roll. This appeals to me. I would scoop out the roll brush with olive oil and put in the oven to crisp up then follow the rest of your instructions.
These look awesome!! Love potato skins! Will be a great change!!!
They look delicious, but I wouldn't use meat myself.
Such a flavorful way to make potato skins! I love making these for family dinners because everyone loves them!