Baked Potato Skins

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.  

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