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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Stephanie B
We love sitting down to a bunch of these loaded potato skins. They are jam packed with everything I like in a potato skin (especially the crispy bacon and different cheese).
Beth Pierce
Me too, Stephanine! They are that good!
Jayla
Can you freeze these,
Beth Pierce
Yes flash freeze them in a single layer. Once frozen place the potato skins in a zipper freeze bag. Store them in the freezer for up to 2 months. Bake from frozen.
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!
Sawyer
These Crispy Potato Skins, adorned with smoked bacon, green onions, and a generous layer of sharp cheddar and Monterey Jack Cheese, are an absolute delight. Their preparation is a breeze, offering a homemade charm that surpasses restaurant versions. A go-to appetizer in our household, these skins elevate any occasion, particularly suited for football season and entertaining guests. Thanks so much for sharing this delight!
Beth Pierce
The pleasure is all mine, Sawyer!
Jon
Hi Beth,
Love the recipe. We made it a couple weeks ago and they were a hit. Planning to take them to a SB party this afternoon. Think I can make them in advance and do the last step at the host’s house?
Thanks,
Jon
Beth Pierce
Sorry I missed this! Is it possible to do the last two steps at the host’s house?