These crispy Baked Potato Skins are topped with yummy smoked bacon, fresh chives, cheddar cheese, and creamy sour cream. The perfect easy appetizer for any party!
Filled with melted cheddar cheese, smokey bacon bits, and creamy sour cream, everyone loves crispy potato skins, especially homemade ones. A fun game-day snack or party appetizer, they’re easy to make and super versatile! In fact, some of the best potato skins I’ve ever made were topped with barbecue sauce, lots of melty cheese, chicken, cilantro, and sour cream! Completely different, but so good.
Can you eat potato skins?
Yes! And thank goodness, otherwise, this recipe wouldn’t be possible. In fact, the skin of a potato had more nutrients and fiber than the creamy inside flesh. Just remember to wash the potatoes really well, sprouts and dark spots, and check that the peel doesn’t have a green tint. Green potato skins may contain the toxin solanine, which could disrupt your digestive system. If you see any green parts, cut them out of the potato.
How to Make Potato Skins
1. Preheat the oven to 375 degrees Fahrenheit.
2. Scrub each potato clean under cold running water, dry them completely, and then poke each potato several times on each side with a fork. Coat the outside of each potato with olive oil, pepper, and coarse sea salt.
3. Bake the potatoes for 25-30 minutes or until they are fork-tender. Remove them from the oven and let them cool until safe to handle.
4. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch border of potato around the skin.
5. Place the potato skin-side-up back on the baking pan and brush with the melted butter. Bake for 10 minutes.
6. Remove from the oven and flip them over. Brush the other side with the remaining butter and bake them face up for an additional 10 minutes.
7. Evenly sprinkle the cheese and bacon into the potato skins, and bake for another 5 minutes or until the cheese has melted.
9. Serve with sour cream and chives, and garnish with extra bacon if desired.
Recipe Tips and Tricks
- Russet potatoes are the best type of potato for potato skins. Also used to make perfect baked potatoes and twice-baked potatoes, they have thicker skins perfect for crisping and holding their shape.
- Look for small to medium-sized Russet potatoes. They won’t take as long to bake and will be easier to serve as a bite-sized snack.
- Thoroughly dry each potato with a paper towel or a clean kitchen towel after scrubbing them clean. This will prevent the skin from steaming rather than crisping.
- Use the leftover potato flesh to make the best-ever mashed potatoes or the creamiest potato soup.
Storage and Leftovers
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, wait to add sour cream and chives until right before serving.
- Reheating: Reheat leftovers in a 350-degree oven for 5-7 minutes or until warm and crispy.
How to make loaded potato skins ahead of time
To make potato skins ahead of time, bake your potatoes and scoop out the flesh as outlined in steps 1-4. Place the halved skins in an airtight container and refrigerate for up to 4 days. When ready to bake with all the toppings, remove the potato skins from the refrigerator and allow them to come to room temperature before proceeding with the remaining steps.
More Appetizer Recipes
- Pigs in a Blanket
- Crab Rangoon Dip
- Velveeta Cheese Dip with Sausage
- Bacon Wrapped Jalapeño Poppers
- Bacon Wrapped Shrimp
- Cinnamon Honey Butter Board
- The Best Buffalo Chicken Dip Recipe (+ Video)
If you try making this Potato Skin Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Potato Skins
Ingredients
- 3 pounds Russet potatoes - medium size, scrubbed clean
- 2 tablespoon olive oil
- ¼ teaspoon black pepper
- ½ teaspoon coarse sea salt
- 4 tablespoon butter - melted
- 1½ cup shredded sharp cheddar cheese - divided (plus more if desired)
- 1 cup cooked bacon - chopped
- ½ cup sour cream
- 1 tablespoon fresh chives or green onions - finely chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Scrub potatoes under cold running water and dry them completely. Poke each potato 4-6 times with a fork and then transfer them to a baking sheet. Coat each potato with a thin layer of olive oil and sprinkle with salt and pepper.
- Bake the potatoes for 25-30 minutes or until fork tender (cooking times will vary depending on the size of your potatoes). Remove the potatoes from the oven and allow them to cool until you can safely handle them.
- Cut each potato in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving ¼-inch of potato around the skin.
- Transfer the potato skins, skin-side-up, back to the baking sheet and brush with the melted butter. Bake for an additional 10 minutes.
- Remove the potato skins from the oven and carefully flip each one over. Brush the inside with the remaining butter. Bake face-up for an additional 10 minutes.
- Remove from the oven and sprinkle with cheese and bacon. Bake for 5 minutes more or until the cheese is melted. Optional: Broil for 2-3 minutes until the cheese is bubbly and golden.
- Serve topped with a dollop of sour cream and freshly chopped chives.
Jessica’s Notes
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in a 350-degree oven for 5-7 minutes or until warm and crispy.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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