These Crispy Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese. They are easy to prepare and so much better than the restaurants.
This is one of our favorite go-to appetizers and is 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 jalapeno popper cheese balls, which are some of our favorites.
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. 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 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.
This is just the summary version of the recipe. See the recipe card below for ingredients and complete 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
- 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 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.
- Brush both sides of the scooped-out potatoes with the butter mixture and return them to the hot oven for extra crispy skins.
- You can substitute chives for the green onions.
- 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.
Recipe Variations
- 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.
- Taco Potato Skins: top with shredded cheddar, taco-seasoned ground beef, Pico de Gallo, and sour cream.
- Chili: substitute leftover chili in place of the bacon.
More Appetizer Recipes
Baked Potato Skins Recipe
Ingredients
- 6 small to medium Russet Potatoes
- 1 ½ 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 1/4 to 1/2 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.
Notes
- 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.
Nutrition
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Bintu | Recipes From A Pantry
These sound so tasty and so easy to prepare! I love potato skins, one of my favourites!
Jen
I have leftover russet potatoes and I’ve never made them from homemade before. Such a delicious and easy way to use up those leftover potatoes!
Angela
The perfect appetizer! My kids gobbled these up. Thank you for the delicious recipe!!
Toni
This is such an amazing appetizer! Everyone at my house loved it!
Erika
Potato skins are so delicious and these make a great appetizer too!
Mary
These potato skins are so good, we always make them with chives instead of green onions! They’re a hit with everyone in the family!
Charla
Potato skins are so delicious, plus you can be very creative with them, We like to load ours with cheese and beans.
Alison
Ohhh! Crispy potato skins are such a great appetizer! Putting these on my new year’s eve menu!
Shanna O.
I Love how they turned out crispy. They were so good and my family loved them
Bintu | Recipes From A Pantry
Crispy potato skins are one of my favourite appetizers, they are just so versatile! These look and sound so delicious!
Nicolette
My family absolutely loved these! Loved the easy prep.
Kay
Could these be frozen before you add the cheese?
Beth Pierce
I do not know because I have not tried. I am not sure they would keep their crispiness. Please let us know if you try and what the results are!
Beth Pierce
I am not sure Kay. I do not know if they would keep that crispiness. If you try please let us know the results as I have now been asked this question more than once.
Kathy
Can you make the potatoes ahead and freeze. Doing the last step in the over just before serving.
Beth Pierce
I have not tried so I do not know if they keep that great crisp texture. Please let us know if you do a test run. I am sure the readers would be interested.
wilhelmina
Perfect for snacking! We loved these easy potato skins, great recipe!
Toni Dash
My kids really loved this!! They’d love to make it again!
Lauren Kelly
We loved these so much. I was surprised how crispy they ere!