Baked Potato Skins

August 3, 2020 by Beth Pierce 98 Comments

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Jump to Recipe·Print Recipe

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. Be sure to read my tips and recipe notes for good crispy skins.

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. My husband and I love to entertain, and these appetizers, Bacon Wrapped Pineapple, Sausage Rolls, and Jalapeno Popper Cheese Ball are some of our favorites.

These Crispy Potato skins are one of our favorite go to appetizers and perfect for football season and entertaining.

How to make Potato Skins

First, scrub and dry your potatoes. Then using your hands, rub them with a little canola oil. Next, sprinkle them with salt, place them on a baking sheet, and bake until they are cooked through. Let them sit and cool for a while.

Then cut them in half and scoop out the potatoes 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 back on the same baking sheet and place in the oven until browned and crispy flipping halfway through.

Now evenly divide the cheese between the skins and top with the bacon. Pop them back in the oven for just a few minutes or until the cheese is melted. Now top with sliced scallions and serve with a side of sour cream.

Recipe notes and helpful tips

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.
Save the potatoes that 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 place back in 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 a little bit of sour cream in each skin.
Store leftovers in an airtight container in the fridge.

Recipe Variations and flavors

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.

Other appetizer recipes you will love!