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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Crystal
Delicious! Potato skins are one of my favorite appetizers and these were fire. We loved them and will make them again. Thanks for the great recipe!
Beth Pierce
The pleasure is all mine, Crystal!
Kimberley A
Your Potato Skins recipe was a mouthwatering delight! The combination of crispy potato skins, melted cheese, and savory toppings was the perfect appetier. Your detailed instructions and helpful tips make it easy for any home cook to recreate this classic dish. Thanks for sharing this delicious recipe.
Beth Pierce
The pleasure is all mine, Kimberley! So glad that you enjoyed them!
Jen P
As a vegetarian, I skipped the bacon, but otherwise, these were perfect. I love cheese and potato as a combo. Delish with extra crispy skins.
Beth Pierce
Thanks, Jen! So glad that you liked the potato skins!
Steph R
These potato skins are delicious and crispy! I love my potato skins like this! Thanks for the outstanding recipe. They made the cut for Superbowl Sunday!
Beth Pierce
Awesome! So glad to hear it!
Kushigalu
It’s a perfect recipe for a party. Looks delicious. Thanks for sharing.
Justine
These were delicious and the skins were so crispy! They’re going to be a great addition to our Super Bowl spread in a few weeks – I can’t wait!
Beth Pierce
Thanks, Justine! So happy that you liked the potato skins!
Lauren Vavala Harris
Potato skins are my go-to appetizer when they have them at restaurants. I just tried this recipe to make them at home and they turned out just as good – I love that I can make them whenever I want now!
Beth Pierce
Thanks, Lauren! So glad that you liked them!
Kathleen
I love how crispy these get on the outside but still tender and delicious on the inside. They are a perfect for game day. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Kathleen!
Saif
This recipe was delicious! The best potato skins I think I have ever had. My brother and I really enjoyed them and skins were so crispy, just the way we like them!
Beth Pierce
Thanks, Saif! I am so glad that you liked the potato skins!
Amber
What can/do you do with the scooped out flesh?
Beth Pierce
You an use them for mashed potatoes, thicken soup, or my mashed potato cakes.