Potato Skins Recipe

This Potato Skins recipe is a crispy and cheesy recipe, which is made with cheddar cheese and crispy bacon. It’s the ultimate game day snack, a classic restaurant-style appetizer that’s easy to make at home.

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Potato Skins Ingredients

The classic, crowd-pleasing combination for the perfect appetizer.

8 small russet potatoes (about 2 1/2 lbs.)
4 Tbsp. canola oil, divided
2 Tbsp. butter
Kosher salt, to taste
1 1/2 cups grated cheddar cheese
8 slices thick-cut peppered bacon, cooked and chopped
1/2 cup sour cream, for serving
2 green onions, sliced, for garnish

How To Make Potato Skins

A step-by-step guide to achieving perfectly crispy, restaurant-quality skins.

First Bake: Preheat the oven to 400°F. Scrub the potatoes clean, pat them dry, and rub the skins all over with 2 tablespoons of canola oil. Place the potatoes on a baking sheet and bake for 30 to 40 minutes, until the skins are crisp and the insides are tender. Let them cool for about 10 minutes, until you can handle them.
Scoop and Prep the Skins: Cut the baked potatoes in half lengthwise. Use a spoon to carefully scoop out the insides, leaving about a 1/4-inch border of potato attached to the skin.
Crisp the Skins: In a small bowl, melt the butter with the remaining 2 tablespoons of canola oil. Brush this mixture on both the inside and outside of the potato skins. Sprinkle the insides lightly with salt. Place the skins face-down on the baking sheet and return to the oven for 5 to 8 minutes. Flip the skins over and bake for another 8 to 10 minutes, until the edges are golden brown and crisp.
Load and Melt: Remove the pan from the oven. Sprinkle the insides of the crispy potato skins generously with the grated cheddar cheese, then top with the chopped bacon.
Final Bake and Serve: Return the pan to the oven for 3 to 4 more minutes, just until the cheese is completely melted and bubbly. Serve immediately with a dollop of sour cream and a sprinkle of sliced green onions.

Recipe Tips

For the crispiest, most delicious potato skins every time.

How to get extra crispy potato skins? The secret is the double-baking method. After the initial bake, scooping out the flesh and brushing the skins inside and out with a butter-oil mixture before baking them again is what makes them incredibly crispy and flavorful.
What are the best potatoes to use for potato skins? Russet potatoes are the ideal choice. They have a high starch content and thick, sturdy skins that hold up perfectly to being hollowed out and baked again, creating the perfect crispy shell.
Can I make these ahead of time? Yes, this is a fantastic make-ahead appetizer! You can prepare the potatoes completely through step 3 (baking, scooping, and crisping the skins). Let them cool, then store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, just add the toppings and do the final bake.
What should I do with the leftover potato insides? Don’t throw away the scooped-out potato! It’s perfectly cooked and can be used to make a small batch of mashed potatoes, added to a soup to thicken it, or mixed with some cheese and chives to make simple potato cakes.

What To Serve With Potato Skins

The perfect accompaniments for this classic appetizer.

Potato skins are a star appetizer for game day, parties, or a casual dinner. They are fantastic served with:

A side of ranch dressing for dipping
Guacamole and salsa
A bowl of chili
As part of a larger appetizer spread with chicken wings and nachos

How To Store Potato Skins

Keeping your leftovers as crispy as possible.

Refrigerate: Store any leftover potato skins in an airtight container in the refrigerator for up to 4 days.
Reheat: For the best results and to re-crisp the skins, reheat them in a hot oven (400°F) or an air fryer for 5-10 minutes until they are hot and crispy again.

Potato Skins Nutrition Facts

An estimated guide per potato skin half.

Calories: 280 kcal
Carbohydrates: 20 g
Protein: 9 g
Fat: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these in an air fryer?

Yes, an air fryer is a great way to make potato skins. You can cook the whole potatoes in the air fryer, then follow the steps to scoop them out. Return the hollowed-out, oiled skins to the air fryer and cook for about 5-7 minutes at 400°F until crisp. Add your toppings and air fry for another 2-3 minutes until the cheese is melted.

Can I use a different type of cheese?

Of course. While sharp cheddar is classic, a Monterey Jack, Colby, or a spicy pepper jack would also be delicious. A blend of cheeses works great too.

Do I have to use bacon?

No, you can customize the toppings to your liking. For a vegetarian version, you could top them with chili, sautéed mushrooms and onions, or black beans and jalapeños.

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Recipe by MarryCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

280

kcal

Classic, crispy, and cheesy restaurant-style potato skins, loaded with melted cheddar and chopped bacon, and served with cool sour cream and green onions.

Ingredients

8 small russet potatoes
4 Tbsp. canola oil, divided
2 Tbsp. butter
1 1/2 cups grated cheddar cheese
8 slices thick-cut bacon, cooked and chopped
1/2 cup sour cream, for serving
2 green onions, sliced
Kosher salt

Directions

Preheat oven to 400°F. Rub potatoes with 2 tbsp of canola oil and bake for 30-40 minutes until tender.
Let cool slightly, then cut potatoes in half lengthwise. Scoop out the insides, leaving a 1/4-inch border of potato on the skin.
Melt the butter with the remaining 2 tbsp of canola oil. Brush this mixture on the inside and outside of the potato skins. Sprinkle with salt.
Bake the skins face-down for 5-8 minutes, then flip and bake for another 8-10 minutes until the edges are golden and crisp.
Remove from the oven and fill the skins with the grated cheddar cheese and chopped bacon.
Return to the oven for 3-4 minutes, just until the cheese is melted and bubbly.
Serve immediately with sour cream and sliced green onions.

Notes

The double-baking method is the secret to achieving perfectly crispy potato skins.
Russet potatoes are the best choice for this recipe due to their sturdy skins.
These can be prepared through the crisping step and refrigerated for up to 3 days, making them a great party prep time-saver.
Feel free to customize with other toppings like chili, pulled pork, or different cheeses.