Home Uncategorized DIY Freezer Potato Skins

DIY Freezer Potato Skins

by Kristen


These DIY Freezer Loaded Potato Skins are comparable to the pre made ones you buy at the store.  These are cheaper to make, and much healthier.  This is a great way to use up your leftover potatoes. 

When I was younger. ( like high school aged).  ( Which is 1/2 a lifetime ago), my mom used to go to Sam’s club and Costco and would buy all the fun frozen appetizers in bulk.   I loved making them when I had friends come over to the house.   pizza rolls, mini egg rolls and TGIF Friday’s Loaded Potato Skins!  YUM!

After my DIY Freezer Fries turned out AHmazing!  I decided to try these out too.  Making Freezer skins has been in the back of my mind for a while now.   But, I am leaving Saturday to head out of town for two weeks, and I happened to have potatoes AND bacon that I needed to use up before I leave.  I thought.  “WHY not?”

These don’t take much prep work, but they can be time-consuming.  Today, was the perfect day to make these, because it’s below zero here in Northern Iowa, and I was home ALL day with my baby boys!


I made sure to  brush some olive oil on the potatoes before baking them in the oven.   I find, that adding oil to the outside of potato really crisps it up.

The cheese sauce I made for these loaded potato skins is healthier than you might think!  I used no butter and no cream in this cheese sauce.   I ALWAYS use olive oil and milk when I make cream sauces.  ( learned that from my mom)



DIY Freezer Potato Skins
Prep time:
Cook time:
Total time:
Serves: 40 skins
  • 10-12 potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 cups of cheese sauce
  • 4 slices of cooked bacon
  • Cheese Sauce
  • 2 tablespoons of olive oil
  • 1 1/2 cups of milk
  • 1 tablespoon of flour OR corn starch
  • 2 cups of shredded cheese
  1. Slice each potato in half and poke. brush the potatoes with olive oil and salt. face each potato, skin down on a baking sheet and bake in the oven for 50 minutes at 350 f
  2. Remove the potatoes from the oven. Slice in 1/2 once more. scoop out the potatoes from each skin and set aside. Top each potato with cheese sauce and chopped cooked bacon.
  3. Cheese Sauce
  4. In a saucepan, add olive oil and flour in the pan. Whisk olive oil and flour together. Once mixed, add milk. Bring the entire mixture to a boil before adding the cheese. Stir in cheese and season if you like.



FREEZING INSTRUCTIONS- Make sure these cook before putting them in the freezer.   Putting hot food straight into the freezer can contaminate it!   Place the skins in freezer bags.  Make sure you lay them nicely in the bags so they don’t freeze together!.  Place them in your freezer flat.  After a few hours, you can go back and move them if you want.

Most of these are still in my freezer right now.  But, my husband cooked just a couple when he got home and love them.   What’s not to love?  Cheese, bacon, potatoes.  YUM.



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Kim July 24, 2018 - 11:35 pm

Have you ever froZen the potato skins, thawed them and then filled them to re heat?

Nana April 2, 2018 - 10:54 pm

Are those russet potatoes?

Kristen April 3, 2018 - 1:25 am


Willow February 8, 2016 - 2:20 am

Love this! I am getting married next month and we are doing the appetizers our selves so these are perfect! How long in a typical oven do you put them in for after they have been froze?

Kristen February 8, 2016 - 3:16 am

15-20 minutes maybe? 400 degrees

Myrabev January 26, 2015 - 6:21 am

Looks absolutely delicious, I never used to like eating potato skins but over the years have grown to love them. This is a cool recipe.

Heather January 26, 2015 - 5:08 am

I like how you did them in smaller bites so you can eat less if you want to. I love love love potato skins! 🙂

Jacque January 26, 2015 - 1:31 am

Hi Kristen …

I am thinking of making these to take to work. There is a toaster oven and a microwave available. My question(s) is will one of these work? If so, which one? How long should I put the potato skins in?

Thanks in advance for your guidance and feedback.



Kristen January 26, 2015 - 2:26 am

Hands Down, the Toaster oven. Otherwise they might not crisp up. How long? Well, I think you will just need to watch them. I don’t know how hot toaster ovens get.

Chrissy Mazzocchi January 26, 2015 - 12:39 am

I had no idea you could freeze a food like this! They look so yummy! 🙂

Ashley January 25, 2015 - 9:52 am

I love this! I usually keep twice baked potatoes in the freezer, but never thought to do freezer potato skins. Thank you SO much for sharing, can’t wait to try!

LauraOinAK January 24, 2015 - 9:12 pm

I have never thought about making a big batch of these to freeze. Thanks for sharing as I can now add it to my freezer cooking routine once we get back to it.

Robin (Masshole Mommy) January 24, 2015 - 5:21 pm

My husband and I LOVE potato skins. Yours sound awesome. I am definitely going to make these for our super bowl party.

wendy January 20, 2015 - 6:25 pm

Do you use the left over “scooped out potato” for anything or have any suggestions as to what to do w the leftover scoopings?? Thank you for all the amazing recipes you create

Kristen January 21, 2015 - 9:02 pm

Wendy, I actually saved the fillings and made mashed potatoes for my kids for lunch. You could do that, or maybe make a skinless baked potato!

Cecile@My Yellow Farmhouse January 9, 2015 - 4:45 pm

These look AWESOME !!! Sometimes, when eating at a restaurant, I order potato skins for my meal. And now I can have them in the freezer !!!!


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