Crispy Oven Baked Potato Skins
Crispy potato skins are a restaurant-quality appetizer that you can easily make at home. Baked potato skins are topped with bacon, chives, and cheddar cheese and perfect for game day or anytime!
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I’m a big fan of a great appetizer spread. Give me pigs in a blanket, deviled eggs, jalapeño poppers, and these crispy baked potato skins over a main course anytime! Any excuse for my favorite appetizers is good for me: movie night, football season, sleepovers, or just because.
Why I love this recipe
- they are a great way to use the skins of the potato and you can use the potato flesh inside for mashed potatoes or shepherd’s pie!
- no deep frying here, these cheesy potato skins crisp up in the oven
- they are delicious served up with a dollop of sour cream and some chopped chives or green onions
Ingredients
You only need a few simple ingredients for these classic potato skins:
- potatoes – the best potatoes for potato skins are russet potatoes as they crisp up nicely
- cheese – I use sharp cheddar cheese but you can substitute your favorite shredded cheese instead
- bacon or bacon bits – either is fine in this recipe
- seasonings – butter, garlic powder, and seasoning salt flavor the potato skins perfectly
- toppings – sour cream, green onions or fresh chives
Step by step
See the recipe card below for exact measurements and instructions.
- Bake potatoes in the oven, microwave, or air fryer.
- Once they are cool enough to handle, slice the potato in half with a sharp knife and scoop out the potato flesh, leaving the skins about 1/4 inch thick.
- Combine melted butter and seasonings. Brush butter over the top and bottom of the potato skins. Place potato skins cut side down/skin side up on a sheet pan or baking dish.
- Bake for 20 minutes, flipping partway through.
- Fill each potato skin with cheese and bacon and bake an additional 5 minutes or until the cheese is bubbling and golden brown.
- Serve hot with sour cream.
Tips & Tricks
- scoop out the potato flesh while it’s still warm
- make sure to leave the skin of the potato 1/4 inch thick so they hold up to baking
- be sure to brush both sides of the skins with the butter mixture
- potato skins taste best right out of the oven for the best crispy texture
- the initial cooking time for baking the potatoes can vary depending on the size of your potatoes
Variations
- make them loaded potato skins by filling them with ground beef, pulled pork, carnitas, chili, or taco meat
- make a jalapeño popper variation by adding sliced jalapeños and a little dollop of cream cheese
- you can make these with sweet potato skins as well
Make ahead instructions
To save time in the cooking process for these homemade potato skins you can freeze the scooped out potato shells on a baking sheet then carefully transfer to a freezer bag and store in the freezer up to 3 months.
When ready to bake follow the directions in the recipe card but extend the bake time 5 or so minutes before adding the cheese and bacon.
Storage
Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
If you try this recipe please comment and rate it below, I love hearing from you!
Crispy Oven Baked Potato Skins
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Description
Crispy potato skins are a restaurant-quality appetizer that you can easily make at home. Baked potato skins are topped with bacon, chives, and cheddar cheese and are perfect for game day or anytime!
Ingredients
- 6 russet potatoes
- 2 tablespoons unsalted butter
- 1/4 teaspoon Lawry’s seasoned salt
- 1/4 teaspoon garlic powder
- 3 tablespoons bacon bits (or 3 slices bacon cooked and crumbled)
- 2 tablespoons chives
- 1 cup shredded cheddar cheese
- sour cream for serving
Instructions
- Preheat oven to 425.
- Wash potatoes. Pierce each potato with a fork on all sides, 4-5 times minimum.
- Place potatoes directly on the oven rack and bake for 45 minutes or until tender.
- Remove from oven and let cook until they can comfortably be handled.
- Cut potatoes in half lengthwise. Scoop out the inside, leaving the skin with about ¼ inch thick.
- Combine melted butter, Lawry’s, and garlic powder in a small bowl. Brush the mixture over the top and bottom of the potato skins and place cut side down in a baking dish.
- Bake for 15 minutes, flip, and bake an additional 5 minutes or until crisp.
- Fill each potato with cheese and bacon. Return to the oven for 5 minutes or until cheese is melted. Remove from the oven and top with green onion. Serve with sour cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: appetizer
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 1.3 g
- Sodium: 176.2 mg
- Fat: 8.5 g
- Carbohydrates: 33.8 g
- Fiber: 2.4 g
- Protein: 7.4 g
- Cholesterol: 20.6 mg
Excellent! Our Idaho potatoes were a bit small, but this turned out great.
Does anything get mixed with the scooped out potatoes?
Making the set today.
Thanks,
Can’t wait to try this – I see the nutritional information but there is no serving size that I can see?
I will update that, there are 12 servings and 6 potatoes, so each potato skin (1/2 potato) is a serving.