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–+ servings
Potato skins topped with melted cheese, bacon, sour cream, and chopped chives.

Easy Baked Potato Skins Recipe

Author: Jessica Haggard
You need these crispy loaded potato skins in your life! Potato halves are brushed with a butter and garlic mixture, baked to crispy perfection, then topped with crumbled bacon, melty cheese, and fresh green onions. So, grab a few potatoes (or ten) and get ready to turn humble potatoes into the MVP of your snack lineup!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 416 kcal

Ingredients
 
 

  • 6 medium russet potatoes
  • 2 tablespoons butter melted
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 cup cheddar cheese shredded
  • 4 slices bacon cooked and crumbled
  • 2 whole green onions chopped
  • 1 cup sour cream for serving

Instructions
 

  • Preheat the oven to 400 °F.
  • Wash and scrub the potatoes clean. Poke them each with a fork about six times all over. Place on a baking sheet and bake for 50 minutes until cooked through. You should be able to pierce the potatoes with a fork easily.
  • Remove from the oven and let cool to touch.
  • Cut each potato in half lengthwise. Scoop out the inner material and set aside for another recipe. Leave ¼ to ½ inch thick wall to support the skin.
  • Combine the melted butter, salt, and garlic powder in a small bowl. Use a pastry brush to spread it all over the inside and outside of the potatoes.
  • Arrange the potatoes, cut side down, back on the baking sheet and bake for 15 minutes. Flip them over and continue baking for another 5 minutes until crisp.
  • Remove from the oven and fill each well with cheese and bacon. Return to the oven for a final 5 more minutes until the cheese is melted and bubbly. Garnish with green onion and serve with sour cream.

Notes

  • Baking the potatoes instead of boiling them keeps the skins intact and ready to crisp up. 
  • For the best texture, scoop out about 60 to 70% of the potato flesh, leaving just enough to maintain structure. Be gentle, so the skin doesn’t break. 
  • Be creative with your toppings, you can make your potato skins as light or as loaded as you want. 
  • If serving at a party, use a piping bag or resealable bag with the tip cut off to pipe sour cream onto the potato skins. They will look gorgeous on your spread!
  • Potato skins are best enjoyed right out of the oven while they’re still hot and crispy. Have all your toppings ready so you can serve them as soon as they’re baked to perfection.
Serve: Serve with your favorite dips - we love them with onion dip, ranch sauce, or guacamole. They also go great with coleslaw, a light soup, and pan-fried chicken cutlets or buffalo wings. 
Store: Place cooked and cooled potato skins in an airtight container and store in the refrigerator for up to 5 days. I recommend removing the sour cream and green onions before refrigerating, and just top them fresh after they’re reheated. To reheat, pop back in the oven until heated through.

Nutrition

Calories: 416kcalCarbohydrates: 41gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 61mgSodium: 467mgPotassium: 982mgFiber: 3gSugar: 3gVitamin A: 552IUVitamin C: 12mgCalcium: 202mgIron: 2mg
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