Potato Skins

🕒 Prep: 15 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 8
★★★★★
Be the First to Review!

Potato skins are the ultimate comfort food — crispy, cheesy, and loaded with savory flavors. Perfect as a snack or appetizer, these are sure to disappear quickly at any gathering. Let’s dive into how to make them perfectly every time.

Ingredients for Potato Skins

The star of the show is the humble russet potato. Known for its firm texture and starchy interior, this type of potato crisps up beautifully in the oven. Next, we have olive oil, which helps achieve that perfect golden crust. Salt and black pepper add essential seasoning to enhance the flavors. For the topping, cheddar cheese provides a creamy, melty layer that pairs wonderfully with the savory crunch of bacon. Finally, a dollop of sour cream and a sprinkle of scallions add freshness and a bit of tang.

Tips & Tricks

  • To save time, bake the potatoes a day in advance and finish the skins the next day.
  • If you have an air fryer, use it for the second bake; it’ll make the skins extra crispy.
  • Use the scooped-out potato flesh for mashed potatoes or potato pancakes.

Serving Suggestions

These potato skins are perfect on their own but also pair well with a light salad or alongside a hearty bowl of chili. Serve them during game day with a variety of dipping sauces like ranch or hot sauce for an added kick.

Frequently Asked Questions

Can I use a different type of potato?
While russet potatoes are ideal for their size and texture, you can use red or Yukon gold potatoes for a different flavor and texture.
How do I store leftover potato skins?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven to retain their crispiness.
Can I make these vegetarian?
Absolutely! Omit the bacon or replace it with vegetarian bacon bits or sautéed mushrooms.

Potato Skins Recipe Walkthrough

Start by preheating your oven to 400°F (205°C). While it heats, give your potatoes a good wash and dry them off completely. Prick each potato a few times with a fork to allow steam to escape, which prevents them from bursting in the oven.

Place the potatoes on a baking sheet and pop them in the oven for about an hour. You'll know they're ready when a fork goes in with no resistance. Let them cool just a bit so you can handle them without burning your fingers.

Once they’re cool enough, cut each potato in half lengthwise. Scoop out the insides, leaving about a 1/4 inch of potato inside the skin. This gives you that perfect balance of crispy outside and tender inside.

Brush the hollowed skins generously with olive oil, then season with salt and pepper. Arrange them back on the baking sheet with the cut side facing up, and return them to the oven. After ten minutes, they should be nice and crisp.

Remove them from the oven and fill each skin with a generous handful of cheddar cheese and a sprinkle of bacon. Put them back in for another five minutes until the cheese is fully melted and bubbly.

Top each potato skin with a dollop of sour cream and a scattering of scallions just before serving to add a fresh, creamy finish.

Why You'll Love This Recipe

  • Quick and easy to make, yet impressive enough for guests.
  • A great way to use leftover baked potatoes.
  • Customizable with your favorite toppings.

Ingredients

4 large russet potatoes
1/4 cup olive oil
1 tsp salt
1 tsp black pepper
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
1/4 cup sour cream
2 tbsp chopped scallions

Step-by-step Instructions

1. Preheat oven to 400°F (205°C).
2. Wash and dry the potatoes, then prick each with a fork.
3. Bake potatoes on a baking sheet for 60 minutes until tender.
4. Allow potatoes to cool slightly, then cut in half lengthwise and scoop out the insides, leaving a 1/4 inch shell.
5. Brush the potato skins with olive oil and season with salt and pepper.
6. Place skins back on the baking sheet and bake for an additional 10 minutes until crisp.
7. Remove skins from oven, sprinkle with cheese and bacon, and return to oven for 5 minutes until cheese is melted.
8. Top with sour cream and scallions before serving.

Ratings and Comments

Thank you for your rating!