Baked Potato Skins Recipe

You are going to love these extra crispy better than restaurant quality potato skins topped with cheddar, Monterey Jack, bacon and green onions.

Course Appetizer

Cuisine American

Keyword homemade potato skins, how to make potato skins, loaded potato skins

Prep Time 10

Cook Time 1 25

Total Time 1 35

Servings servings

Calories 330kcal

Author Beth Pierce

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.

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.