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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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?
Karina
These were really delicious. I fixed them for the Superbowl and everyone went nuts. So crispy and flavorful!
Robert Pollack
I love potato skins, and these were delicious. I have not good ones since I had them at TGI Fridays years ago. Thanks for the trip down memory lane.
Beth Pierce
You are most welcome, Robert!
Angie Schubert
Potato skins have been one of my favs for a long time. My mother used to bake potatoes and fix their skins when I was a teen. These were just as delicious. Thanks for the great recipe and a trip back in time.
Beth Pierce
You are most welcome, Angie!
Claire
These are really delicious. We cooked them for a test run a few weeks ago and they are the best. They are on our Superbowl menu and I know that our guests will love them as much as hubby and I do! Thanks for the recipe!
Beth Pierce
My pleasure, Claire!
Lauren D
I made these at home for the first time and they were just as good as restaurant potato skins I used to order all the time (but can’t ever find now!) Loved this recipe!
Beth Pierce
Thank you, Lauren!
Ned Sykes
Perfect timing for the Big Game. I really love these potato skins. They are ready for prime time on Sunday and I cannot wait to have them again. Thank you!
Beth Pierce
The pleasure is all mine, Ned!
Edith S
Love this Crispy Potato skins recipe, so delicious!!! Thanks for sharing 🙂
Beth Pierce
You are most welcome, Edith!
Tiffany K
These potato skins always turn out perfectly! We’re making them again for the Super Bowl!
Beth Pierce
Thanks, Tiffany! Go Chiefs!
Josephine
Loved these! They were so crispy and delicious! Thanks for the great recipe!
Beth Pierce
You are most welcome, Josephine.
Franklin
Nothing better than crispy fresh out of the oven potato skins. The guys loved them and now they are on the menu for the big game! I can’t wait. Go Chiefs!
Beth Pierce
Agreed! Go Chiefs!
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!