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.
More Appetizer Recipes
Baked Potato Skins Recipe
Ingredients
- 6 small to medium Russet Potatoes
- 1½ 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 ¼ to ½ 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.
Video
Notes
- 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.
Nutrition
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Kaitlyn
Perfectly crispy on the outside, delicious toppings on the inside, these potato skins are an amazing appetizer. Everyone loves them!
Lana P
These potato skins came out perfectly! I have only ever had them at restaurants and this was so much tastier.
Tia R
I made these potato skins for football Sunday last weekend and everyone loved them! Definitely making them for the Super Bowl again!
Beth Pierce
Thanks, Tia! Enjoy!
Sidney
My family absolutely devoured these! So delicious and so easy to make. Best potato skins I have had!!
Beth Pierce
Thanks, Sidney! I agree!
Sabrina
These went over so well at our playoffs party. Everyone was so impressed with my cooking, thanks to you! I served them with your crab stuffed mushrooms and spinach artichoke dip. Keep those great recipes coming. I really appreciate them.
Beth Pierce
That is awesome, Sabrina! Thanks for your support!
Payton
This is the best recipe for getting good crispy skins. I love to serve them with sour cream. My family and friends are always begging me to make these. So delicious!
Beth Pierce
Thanks, Payton! I am glad that they like them!
Ryan
These are a must make for football games! My neanderthal friends love them. Next time I am going to make the taco potato skins in your suggested variations. I think those would be great for the Superbowl.
Beth Pierce
I agree, Ryan! Those would be great then.
Rose M
Skins are only good if you make them yourself. We went through several frozen versions before I made that discovery. This recipe is excellent with crisp skins and just the right balance of toppings. I am making them again for the big game! Go Chiefs!
Beth Pierce
Thanks, Rose! Go Chiefs!
Robert
This is my favorite potato skins recipe. They are crispy, tasty, and perfect for gameday food! I made them numerous times for the playoffs! Can you say delicious?
Beth Pierce
Yes! I can! They are delicious!
Mia
These potato skins are my go-to recipe for gamedays. They are so delicious with those extra crispy skins. You should try them with your pickled jalapenos. I am making them again for the Super Bowl! The guys are going to love them!
Beth Pierce
Thanks, Mia! I hope they enjoy them!