Baked Potato Skins Recipe

There’s something so comforting about a good baked potato skin, isn’t there? It’s the perfect combination of crispy, salty skin with gooey, melty cheese and a savory kick from bacon and green onions. I’ve made these baked potato skins countless times for game nights, casual dinners with friends, and even as an indulgent snack when I’m craving something satisfying. What I love most about this recipe is how versatile it is. You can easily mix it up depending on what you have on hand, and it always turns out crispy and delicious. Plus, who doesn’t love food you can eat with your hands?

One of the best parts of making baked potato skins is that they’re a blank canvas for creativity. Sure, there’s the classic cheddar-and-bacon combo, but the toppings are where you can have some real fun. These little guys always take me back to those fun Friday nights when I’d whip up a batch before settling in for a cozy movie marathon. And let me tell you, nothing beats that moment when you bite into a potato skin that’s been baked to golden perfection—crispy on the outside, soft and cheesy on the inside.

this RECIPE

The origin story: a delicious way to use up leftovers

Baked potato skins were originally created as a way to use up leftover baked potatoes, which were often considered too plain to be eaten as leftovers. Over time, inventive cooks realized that scooping out the insides and crisping up the skins could create a whole new dish. Potato skins gained popularity in the U.S. in the 1970s, becoming a staple in bars and restaurants as an easy and shareable appetizer. They’ve evolved over time, but at their core, they’re still the perfect finger food: crispy, cheesy, and comforting.

Let’s talk ingredients: crispy, cheesy goodness

• Russet potatoes: The star of the show! Russets are perfect for baked potato skins because their skin gets nice and crispy, while the insides are fluffy and soft. If you’re out of Russets, Yukon Golds will work, but you won’t get that same crispy texture. When picking potatoes, go for ones that feel firm with no blemishes.
• Canola oil or olive oil: A light coating of oil helps the skin crisp up in the oven. I tend to use olive oil for its flavor, but canola oil works just as well if that’s what you’ve got on hand. Either way, you’ll want something that can withstand high heat.
• Butter, garlic powder, and onion powder: These three come together to add flavor to the potato skins once they’re scooped and crisped. Butter gives that richness, while garlic and onion powders bring a savory depth without overpowering the other flavors. You could swap in smoked paprika or even chili powder if you’re feeling adventurous.
• Cheddar and Monterey Jack cheeses: These cheeses are a dynamic duo. Cheddar brings that sharp tang, while Monterey Jack melts beautifully, making sure every bite is perfectly gooey. Want to experiment? Try adding pepper jack for a bit of heat or mozzarella for a stretchier texture.
• Bacon: Ah, bacon—the smoky, salty topping that makes everything better. Cook it until it’s extra crispy so that you get a nice crunch on top of your potato skins. If you’re looking for a healthier twist, turkey bacon works too, though it’s a bit less indulgent.
• Green onions: These add a fresh, zesty bite that balances the richness of the cheese and bacon. If you don’t have green onions, chives or finely diced red onions are great alternatives.
• Sour cream (optional): A dollop of sour cream on top adds creaminess and a little tang. If you’re not a fan, you could always swap it with Greek yogurt for a healthier option.

Kitchen gear: what you need (and what you can totally skip)

You don’t need any fancy tools for this recipe, but a couple of things will make your life easier. First off, a baking sheet is essential since you’re baking the potatoes twice. If you have a wire rack, it’s great to use it during the second bake to ensure the air circulates around the potatoes, making them even crispier. But don’t sweat it if you don’t have one—just flip the skins halfway through as the recipe suggests.

You’ll also want a good, sharp knife to cut the potatoes cleanly in half, and a spoon for scooping out the potato flesh. I usually go for a tablespoon, as its rounded edges make it easy to carve out the inside without tearing the skins. A silicone brush is handy for brushing on the melted butter, but if you don’t have one, you can easily just drizzle it on.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Baking the potatoes: Preheat your oven to 375°F and scrub the potatoes clean. Dry them off, then use a fork to poke holes all over them (this prevents them from exploding in the oven—a lesson learned the hard way!). Rub each potato with oil and sprinkle generously with sea salt. Bake them for about 50-60 minutes, until they’re tender. You’ll know they’re done when you can easily pierce them with a fork. Let them cool for about 10 minutes—just enough so you don’t burn your hands while cutting.
2. Slicing and scooping: Preheat the oven to 450°F. Cut each potato in half lengthwise, then carefully scoop out most of the flesh, leaving about ¼ inch inside. I’ve accidentally scooped too much out before, which made the skins flimsy, so I always err on the side of leaving more potato in there. Save that potato flesh for mashed potatoes or another recipe!
3. Crisping the skins: Melt the butter and mix it with the garlic and onion powders. Brush this buttery goodness all over the potato skins—inside and out. Lay them skin-side down on the baking sheet and pop them in the oven for 10 minutes. Flip them and bake for another 10 minutes, or until they’re golden brown and crispy. Don’t rush this step—it’s what gives you that irresistible crunch!
4. Cheesing and bacon-ing: Now the fun part. Sprinkle both cheeses evenly over the skins, then top with crispy bacon. Return them to the oven for 5 minutes, just until the cheese is melted and bubbling.
5. Finishing touches: Once out of the oven, add a sprinkle of green onions. Serve them hot, with sour cream on the side if you like. Trust me, they disappear fast, so I always make more than I think I need!

Variations on the classic

I’ve played around with these potato skins plenty of times, and there are endless ways to tweak the recipe to suit your tastes or dietary needs:

• Vegetarian option: Skip the bacon and load up on veggies! Try sautéed mushrooms, spinach, or even roasted red peppers. I’ve found that a sprinkle of smoked paprika can mimic that smoky bacon flavor, too.
• Spicy twist: Add some heat with jalapeños or a drizzle of hot sauce. You could even swap the Monterey Jack for pepper jack to dial up the spice factor.
• Loaded potato skins: For a heartier version, mix some of the scooped-out potato flesh back in with the cheese, bacon, and a bit of sour cream before stuffing the skins. It’s almost like twice-baked potatoes, but with more crispy skin.
• Healthier spin: Use Greek yogurt instead of sour cream, and try turkey bacon or even a sprinkle of crispy chickpeas for a protein-packed crunch.

How to serve them up

If I’m hosting a get-together, I love to set up a little potato skins bar. I’ll bake the skins and then let everyone top their own with different options: extra cheese, bacon, sour cream, jalapeños, or even salsa. It’s a fun, interactive way to serve them. For presentation, I like to arrange them on a large platter with a sprinkle of fresh green onions or parsley for color.

Drink pairings? You bet!

These potato skins pair perfectly with a cold beer—something light and crisp like a pilsner or lager to cut through the richness of the cheese and bacon. If you’re more of a wine person, go for a chilled Sauvignon Blanc or even a sparkling wine to balance the salty, cheesy flavors. Not into alcohol? A refreshing iced tea or lemony sparkling water works beautifully, too.

Storing and reheating tips

If you’ve got leftovers (though, let’s be honest, that’s rare), store them in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven at 400°F for about 10 minutes to crisp them up again. Avoid the microwave if you can—it tends to make them soggy.

Scaling the recipe

This recipe makes about 12 potato skins, but it’s super easy to scale up or down depending on your crowd. If you’re making more, just bake them in batches, making sure not to overcrowd the baking sheet. I’ve noticed that when I double the recipe, I sometimes need to bake the skins a few extra minutes to get them crispy.

Troubleshooting common issues

If your potato skins aren’t crispy enough, it’s likely because they didn’t get enough time in the oven during the second bake. Make sure to bake them long enough after brushing on the butter. Also, don’t skip the salt rub before the first bake—that’s what gives the skins their irresistible flavor.

Ready to dig in?

These baked potato skins are a guaranteed crowd-pleaser. Whether you’re serving them as an appetizer or a fun snack, they’re sure to disappear in no time. Feel free to play around with the toppings and make them your own—I promise, you won’t be disappointed!

Frequently Asked Questions

1. Can I make potato skins ahead of time? Yes! You can bake and scoop the potatoes ahead of time, then refrigerate them until you’re ready for the second bake. Just bring them to room temperature before putting them back in the oven.
2. Can I use sweet potatoes? Absolutely! Sweet potatoes are a fun, slightly sweeter alternative. The method remains the same, though the skins might not get as crispy.
3. What’s the best way to cook bacon for this recipe? I prefer baking bacon in the oven—less mess, and it comes out perfectly crispy. Just line a baking sheet with foil and bake at 400°F for about 15 minutes.
4. How do I keep the potato skins from falling apart? Leave a bit of potato inside the skins—about ¼ inch. This will give them more structure and keep them from collapsing.
5. Can I freeze leftover potato skins? Yes, you can! Freeze them after the first bake (before adding toppings). When ready to eat, bake from frozen at 400°F for about 15-20 minutes, then add toppings and finish baking.

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