This is the classic potato skin recipe perfect for game day, movie night, or anytime snacking!
Loaded potato skins with melty cheddar cheese and crispy bacon bits are topped with green onions and lots of sour cream for dipping and scooping!
Potato skins are a guaranteed crowd-pleaser that never goes out of style!
Crispy Potato Skins
- Crunchy and flavorful baked potato skins are budget-friendly and ready in minutes!
- This recipe is baked instead of deep-fried so there’s minimal prep and cleanup is quick and easy!
- Bake in batches and keep them covered in foil and warm them in the oven until ready to serve!
Easy Ingredients
Potatoes – Technically any potato works for potato skins, but bakers like Idahos (russets) have thicker skins which will result in crispier spuds. Even sweet potatoes make ah-mazing potato skins and are healthier than regular potatoes!
Bacon – Smoky, crispy bacon bits, diced ham, leftover shredded chicken, turkey, or chorizo are all tasty proteins perfect for potato skins!
Cheese – Sharp cheddar has a bold flavor and melts perfectly. A Mexican blend, mozzarella, or Monterey Jack work, too. Use what’s on hand or mix and match!
Variations – Baked potato skins are a perfectly delicious meatless Monday meal using chopped broccoli or cauliflower, diced tomatoes, spinach, or black or refried beans.
Potato Skin Toppings – Anything can be stuffed into a potato skin! ‘Beef’ up your skin game with taco seasoned ground beef, zesty pulled pork, or spicy chili. Top with sour cream, salsa, jalapenos, green chiles, guacamole, or your fave hot sauce!
How to Make Loaded Potato Skins
Make crispy potato skins with melted cheddar, bacon bits, and green onions!
- Cook, cool, and scoop out potatoes per recipe directions below. Meanwhile, cook and drain chopped bacon.
- Bake the potato shells with seasoned butter until crispy.
- Divide cheese and bacon evenly between the shells and broil until cheese is melted.
- Garnish with sour cream, onions, or other desired toppings.
Ways to Use Potato Insides
Extra potatoes can be frozen until ready to add to another dish. Use the extra potato insides for leftover mashed potato pancakes or Irish potatoes. Or simply melt some cheese on top in the microwave, and sprinkle with green onions or chives for a tasty snack! Add the extras to a big pan of cheesy scalloped potatoes for the best side dish ever.
Storing Potato Skins
- Keep leftover potato skins in a covered container in the refrigerator for up to 3 days or freeze them for up to two months in a zippered bag once cooled.
- Reheat under the broiler, or in the air fryer.
- If frozen, defrost in the microwave before placing under the broiler for 2-3 minutes or until cheese is bubbly.
Tasty Potato Recipes
Did you try this recipe for Potato Skins? Leave a comment and rating below!
Potato Skins
Equipment
Ingredients
- 6 small russet potatoes about 2 pounds
- 8 ounces bacon chopped (5-6 slices)
- 6 ounces cheddar cheese shredded, about 1½ cups
- 2 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Optional Garnish
- ¼ cup sour cream
- ¼ cup green onions finely chopped (or chives)
- ¼ cup fresh parsley finely chopped
- ½ teaspoon red pepper flakes optional for heat
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Clean and dry potatoes. With a fork, poke each potato a few times.
- Place potatoes directly on oven rack and bake for about 50 minutes, or until cooked through. Set aside to cool.
- Meanwhile, in a small skillet, cook chopped bacon until crispy, about 10 minutes. Drain, place bacon on a paper towel, and set aside.
- Cut potatoes in half lengthways and spoon out potato flesh, leaving ¼ – ½ inch of the potato flesh on the skins.
- In a small bowl, combine butter, garlic powder, salt, and pepper. Brush the butter mixture on the inside of each potato shell and place potato shells on a baking tray.
- Bake for 15-20 minutes, or until crispy.
- Evenly divide cheese between potato skins. Turn oven to broil, and broil for 2-3 minutes, or until cheese is melted.
- Garnish with bacon, sour cream, green onions, and parsley. Add pepper flakes for a little kick.
Notes
- Leftover potato filling can be frozen until needed.
- Refrigerate leftover potato skins in a covered container for 3 days.
- Cooled potato skins can be frozen for up to two months in a zippered bag.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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