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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!

dipping crispy potato skins in sour cream

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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.

two halves of baked potato with flesh scooped out

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.

close up of potato skins with sour cream

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!