Potato Skins

Why You’ll Love This Recipe

Potato Skins are simple to make, budget-friendly, and totally customizable. They combine the crispy texture of baked potato shells with the gooey richness of melted cheese and the salty crunch of bacon. They’re also ideal for prepping ahead of time and reheating when you’re ready to serve. Plus, they’re easy to eat with your hands, making them a top-tier snack for any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes
• Olive oil or melted butter
• Salt and pepper
• Shredded cheddar cheese
• Cooked bacon (crumbled)
• Sour cream (for serving)
• Green onions or chives (chopped, for garnish)

Directions

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes clean and prick them with a fork. Bake directly on the oven rack for 45–60 minutes or until tender.
3. Let potatoes cool slightly, then slice in half lengthwise. Scoop out most of the flesh, leaving about ¼ inch of potato on the skin.
4. Brush the insides and outsides with olive oil or melted butter. Season with salt and pepper.
5. Return potato halves to the oven, cut side down, and bake for 8–10 minutes. Flip and bake another 5–7 minutes until crispy.
6. Fill each skin with shredded cheese and crumbled bacon. Return to the oven and bake until cheese is melted and bubbly, about 5 minutes.
7. Garnish with sour cream and chopped green onions before serving.

Servings and timing

This recipe makes 8 potato skins (about 4 servings).
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

• Loaded Veggie Skins: Swap bacon for sautéed mushrooms, peppers, or black beans.
• Tex-Mex Style: Add taco-seasoned ground beef, jalapeños, and a dollop of salsa.
• BBQ Chicken Skins: Fill with shredded BBQ chicken and top with cheddar and red onions.
• Breakfast Skins: Add scrambled eggs, breakfast sausage, and a sprinkle of cheese.
• Cheese Lovers: Use a blend of cheeses like Monterey Jack, mozzarella, or pepper jack.

Storage/Reheating

Store leftover potato skins in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a 375°F (190°C) oven for 10–12 minutes or until hot and crispy. Avoid microwaving to keep the skins from getting soggy.
To freeze, assemble (without sour cream), flash-freeze on a tray, then transfer to a freezer-safe bag. Reheat from frozen in the oven until heated through.

FAQs

Can I make potato skins ahead of time?

Yes, you can bake and scoop the potatoes, then store them in the fridge until ready to fill and bake.

What potatoes work best?

Russet potatoes are ideal due to their thick skin and starchy interior.

Can I use the scooped-out potato flesh?

Absolutely. Save it for mashed potatoes, potato soup, or fritters.

How do I get the skins extra crispy?

Brush with oil or butter and bake them empty before adding the fillings.

Can I make these vegetarian?

Yes, skip the bacon or use vegetarian bacon bits or sautéed vegetables.

Are potato skins gluten-free?

Yes, as long as your toppings are gluten-free.

Can I air fry potato skins?

Yes, after baking the potatoes, air fry the skins at 375°F (190°C) for 5–7 minutes for crispiness.

How thick should I leave the potato flesh?

Leave about ¼ inch of potato inside the skin to hold its shape and add texture.

What cheese melts best for potato skins?

Cheddar is classic, but you can use any good melting cheese like Monterey Jack or mozzarella.

What dips go well with potato skins?

Sour cream, ranch dressing, guacamole, or a spicy aioli all pair perfectly.

Conclusion

Potato Skins are the ultimate appetizer—crispy, cheesy, and endlessly customizable. Whether you’re making them for a party, a casual snack, or a fun side dish, they always deliver big flavor and satisfying texture. Easy to make and even easier to enjoy, this classic snack is a must-have in your recipe rotation.

Potato Skins

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Potato Skins are crispy baked potato halves filled with melted cheese, crunchy bacon, and topped with sour cream and green onions. Perfect as a crowd-pleasing appetizer or party snack.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 potato skins (4 servings)
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 medium Russet potatoes
• 2 tbsp olive oil or melted butter
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 1/3 cup sour cream (for serving)
• 2 tbsp chopped green onions or chives (for garnish)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes and prick with a fork. Bake directly on oven rack for 45–60 minutes, or until fork-tender.
3. Let cool slightly, then slice potatoes in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch of potato.
4. Brush inside and outside of each potato half with olive oil or melted butter. Season with salt and pepper.
5. Place potatoes cut side down on a baking sheet. Bake for 8–10 minutes. Flip and bake another 5–7 minutes until crispy.
6. Fill each potato skin with cheese and bacon. Return to oven for 5 minutes, or until cheese is melted and bubbly.
7. Top with sour cream and green onions. Serve warm.

Notes

• Save the scooped-out potato flesh for mashed potatoes or another recipe.
• Brush thoroughly with oil to achieve crispier skins.
• Customize with different toppings like veggies, BBQ meat, or breakfast fillings.
• To freeze, assemble and freeze before baking the final time.

Nutrition

• Serving Size: 2 potato skins
• Calories: 240
• Sugar: 1g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 30mg