Potato Skins Recipe

Why You’ll Love This Recipe

Potato Skins are a crispy, cheesy, and savory appetizer that’s perfect for game day, parties, or as a hearty snack. Made from hollowed-out potato halves filled with melted cheese, crispy bacon, and finished with sour cream and chives, these are a crowd-pleaser with classic flavors and satisfying textures.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesolive oilcheddar cheese (shredded)cooked bacon (crumbled)sour creamchopped chives or green onionssaltblack pepper

directions

Preheat your oven to 400°F (200°C). Scrub and dry the potatoes thoroughly.

Pierce each potato a few times with a fork and place them directly on the oven rack.

Bake for 45-50 minutes until tender, then let them cool slightly.

Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin.

Brush both sides of the skins with olive oil and season with salt and pepper.

Place skins cut-side down on a baking sheet and bake for 10 minutes.

Flip them over and bake another 10 minutes until crispy.

Fill each skin with shredded cheddar and bacon crumbles.

Return to the oven for 5-7 minutes until cheese is melted and bubbly.

Top with sour cream and chopped chives before serving.

Servings and timing

This recipe yields approximately 12 potato skins (6 whole potatoes).Preparation time: 15 minutesBaking time: 65 minutesAssembly and final bake: 15 minutesTotal time: 1 hour 30 minutes

Variations

Use Monterey Jack or pepper jack cheese for a spicy kick.

Add cooked ground beef or chili for a hearty twist.

Swap bacon for turkey bacon or vegetarian bacon alternatives.

Top with guacamole or salsa instead of sour cream.

Sprinkle with jalapeños or hot sauce for heat lovers.

storage/reheating

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days.Reheat in a 375°F oven for 10-15 minutes or until hot and crispy. Avoid microwaving to maintain crispiness.

FAQs

Can I make potato skins ahead of time?

Yes, bake and scoop the potatoes ahead, then assemble and reheat when ready to serve.

What’s the best type of potato to use?

Russet potatoes are best due to their size and sturdy skins.

Can I freeze potato skins?

Yes, freeze after the initial bake. Add toppings just before reheating and baking.

Do I have to use bacon?

No, they’re great vegetarian-style or with other protein options.

Why aren’t my skins crispy?

Make sure to oil them well and bake cut-side down first to crisp the edges.

Can I use an air fryer?

Yes, air fry at 375°F for 8-10 minutes after assembling with cheese and bacon.

What should I do with the scooped-out potato?

Save it for mashed potatoes, gnocchi, or potato soup.

Are they gluten-free?

Yes, just ensure your toppings (like bacon) are certified gluten-free.

Can I make mini versions?

Use baby potatoes for bite-sized versions, great for party platters.

Is sour cream necessary?

Not at all—try Greek yogurt, ranch dressing, or leave it off if preferred.

Conclusion

Potato Skins are a classic appetizer that never goes out of style. With their crispy edges, cheesy centers, and savory toppings, they’re a satisfying snack or starter that everyone will love. Easy to prep ahead and endlessly customizable, they’re a guaranteed hit at any gathering.

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