Baked Potato Skins

These super crispy potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese for the ultimate appetizer or game day food. They are easy to prepare and so much better and less expensive than restaurants.

This is one of our favorite go-to appetizers, and they are 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 an jalapeno popper cheese ball.

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 for crispy skins. 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 or chives and sour cream

Recipe Variations for Potato Skins

• 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.
• Chili: substitute leftover chili in place of the bacon.  
• Taco Potato Skins: top with shredded cheddar, taco-seasoned ground beef, Pico de Gallo, 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.

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

• 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.
• 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.

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