Baked potato skins are crispy, tasty treats loaded with cheese, bacon, and green onions. Perfect as a snack or appetizer, they bring everyone together for a fun, finger-licking good time!
Making these is so simple! I love that I can use leftover potatoes and turn them into something everyone will love. Plus, who can resist that cheesy goodness? It’s a crowd-pleaser!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for baking due to their starchy nature. If you can’t find russets, Yukon Gold potatoes work too, as they have a creamy texture and great flavor.
Olive Oil: I love using olive oil for a nice flavor, but melted butter is a tasty swap if you prefer a richer taste. Avocado oil is another great option for high-heat cooking.
Cheddar Cheese: Sharp cheddar gives a wonderful tang. If you’re looking for alternatives, try Monterey Jack or a blend of Mexican cheeses! Vegan cheese also works if you’re avoiding dairy.
Cooked Bacon: Crumbled bacon adds crunch and flavor. For a vegetarian version, you can use crispy fried onions or even smoked paprika to give a similar smoky flavor.
Sour Cream: This is classic for dipping. If you’re looking to lighten things up, Greek yogurt is a great substitute and it adds protein!
How Do You Get the Crispiest Potato Skins?
Getting potato skins crispy is all about proper preparation. Brush your potato skins generously with oil and don’t skip the initial bake to remove moisture. Here’s how to do it:
- After baking whole potatoes, let them cool before cutting. This helps them set and makes them easier to scoop.
- When you scoop out the flesh, leave about 1/4 inch of potato to keep the skins sturdy.
- Brush both the insides and outsides of your skins with olive oil and season well with salt and pepper.
- Double-bake your skins: First, bake them skin-side down until they’re crispy, then fill and bake again until the cheese melts.
These steps will ensure your potato skins are deliciously crispy! Enjoy your cooking adventure!
How to Make Delicious Baked Potato Skins
Ingredients You’ll Need:
For the Potato Skins:
- 4 large russet potatoes
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Filling:
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/4 cup green onions, sliced (plus more for garnish)
For Serving:
- 1/2 cup sour cream
How Much Time Will You Need?
This recipe takes about 1 hour to 1 hour and 15 minutes, including baking time. Most of that time is for baking the potatoes, so you can relax while they cook! The preparation takes about 15 minutes, plus an extra 10-15 minutes for the final bake after filling the skins.
Step-by-Step Instructions:
1. Preheat and Prepare the Potatoes:
Start by preheating your oven to 400°F (200°C). While the oven warms up, give the russet potatoes a good wash. Make sure to scrub them clean, then poke them several times with a fork. This step is important as it lets steam escape during baking.
2. Bake the Potatoes:
Once the oven is ready, place the potatoes directly on the oven rack. Bake them for about 45 to 60 minutes, or until they feel fork-tender. When they’re done, take them out of the oven and let them cool for a bit so you can handle them safely.
3. Prepare the Skins:
When the potatoes are cool enough to touch, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of the potato flesh in the skin—this will help keep them from breaking. Don’t waste that delicious potato! You can save it for another meal.
4. Season the Skins:
Brush both the inside and outside of the potato skins with olive oil. Then, sprinkle them with salt and black pepper to add some flavor. This makes them tasty and helps them get crispy!
5. Bake the Skins Until Crispy:
Place the potato skins open side down on a baking sheet. Pop them back into the oven for an additional 10-15 minutes, until they become nice and crispy.
6. Fill the Skins:
Take the crispy skins out of the oven and fill each one with a generous amount of shredded cheddar cheese, crumbled bacon, and sliced green onions. Don’t be shy—load them up!
7. Bake Again:
Return the filled potato skins to the oven and bake for another 5-10 minutes until the cheese is melted and bubbly. Your kitchen will smell amazing!
8. Cool and Serve:
After baking, let them cool slightly. Before serving, top them with more green onions for a fresh touch. Serve your delicious baked potato skins with a side of sour cream for dipping. Enjoy every bite!
Can I Use a Different Type of Potato?
Absolutely! While russet potatoes are ideal for their fluffy texture, you can use Yukon golds or even sweet potatoes for a different flavor. Just ensure they are large enough to hold the toppings well.
How Do I Store Leftover Potato Skins?
Store leftover potato skins in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until they’re warm and crispy again.
Can I Make These Ahead of Time?
Yes, you can prepare the skins in advance! After the first bake, let them cool, and store them in the fridge. When ready to serve, fill with cheese and bacon, then bake as instructed for a quick reheat!
What Can I Substitute for Sour Cream?
If you’re looking for a healthier option, Greek yogurt works wonderfully as a substitute for sour cream. You could also use ranch dressing or a dairy-free cream if you prefer. Just remember to serve it alongside to ensure a creamy dip!
