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.
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 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 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!
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 out leaving 1/4 to 1/2 inch around the inside of the skin.
- Melt butter in 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 in 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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Lani
Hands down the best potato skins I’ve ever had outside my local pub! I always used to just bake the potatoes once and go from there. But I really loved the butter/garlic/onion and rebaking it step, it really made a difference. I cannot wait to make this again and again!
Beth Pierce
That is so sweet, Lani! I am so glad that you liked them!
Veena
A platter this Easter is a must. I love the flavors and combination to making this treat. Looks tempting an yummy too. Thanks for the reminder.
Sasha
These are the best potato skins that I have ever eaten!!!! Will definitely make this again!!!!
Beth Pierce
Thank you, Sasha!
Jayne M
Love these potato skins the flavors are amazing. My family loves them we will make them again.
Fay
Simple and delicious!
Matthew
Thanks for the great potato skins recipe. They cooked up flavorful and crispy. Everyone loved them at my Super Bowl party.
Beth Pierce
Thank you, Matthew!