These Crispy Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese. They are easy to prepare and so much better than the restaurants.
This is one of our favorite go-to appetizers and is perfect for football season and entertaining. My husband and I love to entertain, and I love to serve these with bacon-wrapped pineapple, sausage rolls, and jalapeno popper cheese balls, which are some of our favorites.
Fall will be here before we know it, and with it comes lots and lots of great appetizers and finger food. These skins are perfect for game day, family movie night, or kids’ sleepovers.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Russet potatoes: are the way to go. You need thick-skinned potatoes for potato skins.
- Oil: vegetable, canola, or olive oil
- Seasonings: sea salt, freshly ground black pepper, garlic powder, and onion powder
- Cheese: cheddar and Monterey Jack. Or try pepper jack cheese for a little heat.
- Bacon: smoked and preferably thick sliced for the best flavor
- Toppings: green onions and sour cream
How to make Potato Skins
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
First, scrub and dry your potatoes. Then, rub them with a bit of canola oil using your hands. Next, sprinkle them with salt, place them on a baking sheet, and bake until they are cooked through and tender. Let them sit and cool for a while.
Then, slice them in half and scoop out the potato flesh, leaving about 1/4 to 1/2 inch of potato around the outside of the potato. Melt butter in the microwave or on the stovetop over medium heat. Stir in the garlic powder and onion powder. Brush both sides of the potatoes with the butter mixture. Place them back on the same baking sheet in the oven until browned and crispy, flipping halfway through.
Now evenly divide the cheese between the skins and top them with the bacon. Pop them back in the oven for a few minutes or until the cheese melts. Top with sliced scallions and serve with a side of sour cream.
Preparation Tips and Storage
- Use Russet Potatoes for this recipe, as they will produce the crispiest potato skins.
- Don’t skip the canola oil and salt coating before baking. It helps produce a nice crispy skin.
- Save the potatoes you scoop out and use them in a side dish like mashed potato cakes in the next couple of days.
- Brush both sides of the scooped-out potatoes with the butter mixture and return them to the hot oven for extra crispy skins.
- You can substitute chives for the green onions.
- For optimal taste, these potato skins are best served promptly. However, I have successfully reheated them in both the oven and the microwave.
- For a party-perfect presentation, pipe some sour cream in each skin.
- Store leftovers in an airtight container in the fridge.
Recipe Variations
- Jalapeno Popper Potato Skins: top with shredded cheddar cheese, crisp bacon, and thin jalapeno rings.
- Hawaiian Potato Skins: top with shredded mozzarella, cubed smoked ham, crisp bacon, and pineapple tidbits.
- Taco Potato Skins: top with shredded cheddar, taco-seasoned ground beef, Pico de Gallo, and sour cream.
- Chili: substitute leftover chili in place of the bacon.
More Appetizer Recipes
Baked Potato Skins Recipe
Ingredients
- 6 small to medium Russet Potatoes
- 1 ½ tablespoons canola oil or olive oil
- sea salt
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar
- ½ cup finely shredded Monterey Jack
- 4 slices bacon crispy cooked and chopped
- 1 green onion finely sliced
- sour cream optional
Instructions
- Preheat oven to 375 degrees.
- Scrub, dry and poke the potatoes 8-10 times using the tines of a fork. Using your hands rub the potatoes with a little canola oil or olive oil and sprinkle generously with salt. Place them on a baking sheet. Bake potatoes for 50-60 minutes or until they are cooked through. Let them sit until cool enough to handle.
- Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Using a spoon, scoop out the flesh, leaving 1/4 to 1/2 inch around the inside of the skin.
- Melt butter in the microwave. Whisk in garlic powder and onion powder. Brush over the tops and bottoms of the potato skins. Using the same baking sheet that you cooked the potatoes on, place them in the oven for 10 minutes. Flip and bake for another 10 minutes.
- Top evenly with both cheeses and bacon. Return to oven for 5 minutes or until cheese is melted. Top with green onions and sour cream (optional). Serve promptly.
Notes
- Use Russet Potatoes for this recipe as they will produce the crispiest potato skins.
- Don’t skip the canola oil and salt coating before baking. It really helps produce a nice crispy skin.
- Brush both sides of the scooped out potatoes with the butter mixture and place back in the hot oven for extra crispy skins.
- You can substitute chives for the green onions.
- These potato skins are best served promptly however I have reheated them with success in both the oven and the microwave.
- For a party perfect presentation pipe a little bit of sour cream in each skin.
- Store leftovers in an airtight container in the fridge.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kelly
The best skins ever! In my rotation now.
Beth Pierce
Thank you, Kelly! So happy that you like them!
Josh
Made these for NYE last night. They were delicious! Thank you so much for sharing
Beth Pierce
You are most welcome, Josh! Happy New Year!
Mcajigas
This is my go-to recipe for potato skins. I do add a small amount of BBQ sauce under the cheese for added favor. Everyone seems to like it. Thanks!
Beth Pierce
The pleasure is all mine! I am happy that you like them!
Joan
Just fed this recipe to a family of 8 and relieved a 10 down the line. Test subjects range from 6 to 58 years old, lol. This is a keeper!
Beth Pierce
Thank you, Joan! So happy that they like the potato skins!
Tiffany
Loved the recipe I coated the potatoes in a mixture of bacon fat and olive oil plus the salt otherwise followed 😋
Beth Pierce
Thanks, Tiffany!
Raven
I loved the recipe and using different cheeses my family likes however I was very confused why I had to preheat the oven to 375° then to 450°. Either then that, overall great recipe.
Beth Pierce
Glad that you liked the potato skins. The 375 degrees is to bake the potatoes and the 450 degrees is to crisp the potato skins!
Regan Sellmeyer
I have made a variation of this recipe 4 times and never did I poke holes in the potato or have one explode. Just a step to skip if you wish. A lovely recipe! You will love it!
Beth Pierce
So glad that you like the reipe Regan!
Jane
I’ve had one explode and it makes a huge mess. I’ll take the extra five seconds and pierce them.
Kristine
This is a fantastic recipe for potato skins! They are my husband’s favorite, so I’m printing it out for our next fall Saturday night. I look forward to another great recipe!
Rosey
Potato Skins are always a good idea. I love that they’re hearty but not overfilling for an appetizer. If I’m not that hungry, every once in awhile, I’ll whip them up and just eat them and a small salad for a light dinner.
Beth Pierce
Sounds delicious!
Nikki
This was very timely. I made them for some friends and they loved them! Thanks for the great recipe, Beth!
Beth Pierce
You are most welcome, Nikki!