Festive & Seasonal Sides & Snacks

Festive Loaded Potato Skins

Crispy baked potato skins filled with creamy cheese and potato, topped with pigs in blankets. Perfect Christmas party food or festive side dish.

5 (1 review)
By Ricky Robinson Updated December 8, 2023

These Festive Loaded Potato Skins are proper Christmas comfort food. Each one is topped with a pig in blanket and filled with a rich potato mixture that's creamy, cheesy, and indulgent.

The potatoes are baked until the skins are crisp and golden, then scooped out and mixed with butter, sour cream, mature cheddar, and spring onions. The filling is spooned back into the shells and each skin gets a little sausage wrapped in bacon nestled on top. You can use fresh pigs in blankets or make good use of any leftovers from your Christmas spread.

The combination of crispy skins, creamy filling, and those little bacon-wrapped sausages makes these hard to resist.
Festive Loaded Potato Skins recipe image
Festive Loaded Potato Skins

What makes these loaded skins work so well is the contrast between textures. The outside is crisp and golden, while the filling is soft and rich with melted cheese running through it. A touch of Worcestershire sauce adds depth, and the spring onions bring a bit of freshness to balance the richness.

They're versatile enough to serve as a side dish with your Christmas dinner or as party food for guests. I like to serve them with homemade cranberry sauce on the side, which cuts through the richness and adds a festive touch. If you're making these for a gathering, you can prep the skins in advance and do the final bake just before serving. They're best eaten hot, straight from the oven when the cheese is bubbling and everything is at its most indulgent.

Festive Loaded Potato Skins

Cheese Potato Sausage
Total Time 2 hrs 5 min
Servings 4 servings
Calories 520 cal
Protein 18g

Ingredients

Equipment Needed

  • Baking Tray
  • Large Bowl
  • Oven

Instructions

  1. 1
    Preheat oven to 200°C. Put the baking potatoes on a tray and bake in the oven for 60 to 90 minutes until crisp and cooked all the way through.
  2. 2
    Once you can handle the potatoes (allow them to cool for 10 to 15 minutes), cut them in half and carefully scoop the insides into a large bowl, putting the empty skins back on a baking sheet.
  3. 3
    Add the sour cream and butter to the scooped-out potato, along with most of the spring onions (leave some for garnish), 100g of grated mature cheddar cheese and the Worcestershire sauce. Mix everything together then season well with salt and pepper.
  4. 4
    Carefully spoon the potato filling back into the skins and nestle a pig in blanket into each loaded potato. Sprinkle the remaining cheese over the top and bake in the oven for 15-20 minutes until the tops are golden and crispy.
  5. 5
    Serve with some cranberry sauce on the side.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve hot from the oven with cranberry sauce on the side. Also great with sour cream or a simple garlic aioli.

Variations

For a vegetarian version, skip the pigs in blankets and top with crispy fried mushrooms or caramelised onions instead.

Festive Loaded Potato Skins recipe image

Rate & Review

5 • 1 review

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