Save The first time I made potato skins, it was completely by accident. I had planned to make twice-baked potatoes but got distracted halfway through, and the skins ended up crisping up beautifully on their own. Now they are my go-to party appetizer because they disappear faster than anything else I serve.
I served these at a Super Bowl party years ago and honestly forgot about them until I heard my friends arguing over who got the last one. Since then, they have become a requested staple at every gathering.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 4 medium russet potatoes: These sturdy potatoes hold their shape perfectly and develop the crispiest skins when baked
- 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives the best flavor punch and melts beautifully
- 4 slices bacon: The smoky, salty element that makes these impossible to stop eating
- 3 green onions: Fresh green onions add a bright, crisp contrast to the rich toppings
- 2 tbsp sour cream: A cool, creamy finish that balances everything perfectly
- 2 tbsp olive oil: Helps the skins get extra crispy and golden
- 1/2 tsp salt: Enhances the natural potato flavor
- 1/4 tsp black pepper: Adds just enough subtle heat
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup.
- Prep the potatoes:
- Prick the potatoes all over with a fork, rub them with 1 tablespoon olive oil, and sprinkle with salt so the skin gets perfectly seasoned.
- Bake them first:
- Place the potatoes on the baking sheet and bake for 40 to 45 minutes, until a knife slips in easily.
- Cook the bacon:
- While the potatoes bake, cook bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble.
- Cool and prep:
- Remove the potatoes from the oven and let them cool for 10 minutes, then lower the oven temperature to 190°C (375°F).
- Scoop carefully:
- Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1 cm (1/4 inch) attached to the skin.
- Double bake for crunch:
- Brush the insides and outsides of the skins with the remaining olive oil, place skin-side down, and bake for 8 to 10 minutes until crisp.
- Add the toppings:
- Sprinkle cheese evenly into each skin, top with bacon, and bake for 5 to 7 more minutes until the cheese is melted and bubbly.
- Finish and serve:
- Remove from the oven and garnish with sliced green onions and a dollop of sour cream if desired.
Save These became a weekend tradition in my house. My kids started asking for them as Saturday lunch instead of waiting for parties.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making Ahead
You can bake the potatoes and scoop them up to a day in advance. Store the skins in the refrigerator wrapped in plastic, then brush with oil and crisp them up before adding toppings.
Cheese Options
While sharp cheddar is classic, I have used pepper jack for extra heat or a mix of cheddar and Monterey Jack for milder crowds. The key is shredding it yourself because pre-shredded cheese has anti-caking agents that prevent smooth melting.
Serving Suggestions
I like to set up a toppings bar and let everyone customize their own potato skins. It turns appetizers into an activity and gets people talking.
- Offer pickled jalapeños for heat lovers
- Chopped tomatoes add freshness
- Have extra sour cream and ranch ready for dipping
Save There is something so satisfying about turning leftover potato skins into the most requested appetizer at the table.
Recipe FAQs
- → What type of potatoes work best?
Russet potatoes are ideal because their thick skins hold up well during baking and their high starch content creates fluffy interiors. The sturdy skin becomes perfectly crispy when baked twice.
- → Can I prepare these ahead of time?
Yes! Bake the potatoes and scoop them a day in advance. Store the hollowed skins in the refrigerator. When ready to serve, brush with oil, crisp them up, add toppings, and finish with the final bake.
- → How do I get extra crispy skins?
The secret is the double-bake method and olive oil brushing. The first bake cooks the potato through, while brushing both sides with oil and baking again at high heat creates that satisfying crunch. Don't skip the oil brushing step!
- → What can I use instead of bacon?
Sautéed mushrooms, diced bell peppers, or caramelized onions make excellent vegetarian alternatives. For meat options, try crumbled cooked sausage, diced ham, or even shredded chicken tossed in BBQ sauce.
- → What should I do with the scooped potato flesh?
Don't waste it! Mash the scooped potato with butter and milk for creamy mashed potatoes, use it in potato soup, fold it into pancake batter, or mix with eggs for a breakfast hash.
- → Can I freeze these?
Prepare completely through to the final bake, cool thoroughly, then freeze in a single layer. Reheat in a 375°F oven for 10-15 minutes until hot and cheese is bubbly. They may lose some crispness but still taste delicious.
