Save to Pins I threw together potato skins on a rainy Tuesday when I had four baking potatoes that were about to sprout and leftover bacon from breakfast. The kitchen smelled like a diner, and when I pulled them out of the oven all bubbly and golden, my roommate wandered in and said they looked better than anything we'd ordered out in months. We ate them standing at the counter with our fingers, laughing at how something so simple could feel like a total win.
I made these for a small gathering once and watched people come back for thirds, scraping cheese off the pan with their fingers when they thought no one was looking. One friend who claimed she didn't like potatoes ate four halves and asked for the recipe before she left. That night taught me that crispy edges and melted cheese have a way of turning any casual hangout into something people remember.
Ingredients
- Russet potatoes: Their thick skins crisp beautifully in the oven and their starchy flesh scoops out cleanly, leaving sturdy shells that hold all the toppings without getting soggy.
- Shredded cheddar cheese: Sharp cheddar melts into gooey pools and adds a tangy richness that balances the crispy bacon, use freshly shredded for the best melt.
- Bacon: Cook it until its just crispy, not brittle, so it stays a little chewy and doesnt shatter when you bite into the skins.
- Sour cream: The cool creaminess cuts through the richness and adds a slight tang that makes every bite feel balanced instead of heavy.
- Green onions and chives: Fresh green flavor and a pop of color, they add brightness right before serving and make the whole plate look alive.
- Olive oil, garlic powder, paprika, salt, and black pepper: Brushing the skins with seasoned oil before baking turns them golden and crispy with a subtle savory depth that makes them irresistible on their own.
Instructions
- Bake the potatoes:
- Preheat your oven to 400°F, scrub the potatoes under cold water, and prick them all over with a fork so steam can escape. Set them directly on the oven rack and bake for 40 to 45 minutes until a knife slides through easily.
- Scoop out the shells:
- Let the potatoes cool just enough to handle, then slice them in half lengthwise and use a spoon to scoop out most of the flesh, leaving about a quarter inch attached to the skin. Save that fluffy interior for mashed potatoes or breakfast hash.
- Season and crisp the skins:
- Brush both sides of each shell with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Place them skin side down on a lined baking sheet and bake for 10 minutes until the edges start to curl and turn golden.
- Load them up:
- Pull the skins from the oven and fill each one with shredded cheddar and crumbled bacon, then slide them back in for 5 to 7 minutes until the cheese is melted and bubbling at the edges.
- Finish and serve:
- Top each skin with a spoonful of sour cream, a scatter of green onions, and a pinch of chives if you have them. Serve them hot, straight from the oven, while the cheese is still gooey.
Save to Pins One winter evening I made a double batch of these for a football game watch party and set them out on a big platter with little bowls of salsa and hot sauce on the side. People kept drifting back to the table between plays, and by halftime the platter was empty and someone had started a group text asking when I'd make them again. It reminded me that the best party food is the kind people cant stop reaching for, even when theyre full.
Choosing and Preparing Your Potatoes
Russet potatoes are the only ones I use for this because their thick rough skins get perfectly crispy and their fluffy interiors scoop out easily without tearing. Smaller potatoes work too but youll end up with more delicate shells, so stick with large ones if you want sturdy boats that can hold a generous pile of toppings. Scrub them well under running water and dry them before baking so the skins roast evenly and dont steam.
Topping Variations and Swaps
Ive swapped cheddar for pepper jack when I wanted a little heat, and Monterey Jack when I wanted something milder and creamier that melts like a dream. For a vegetarian version I skip the bacon and add sautéed mushrooms or caramelized onions, both bring a savory depth that keeps the skins from feeling like theyre missing something. You can also drizzle them with buffalo sauce and top with blue cheese crumbles for a spicy twist, or go full loaded baked potato with chili and extra cheese.
Storage and Reheating Tips
Leftover potato skins keep in an airtight container in the fridge for up to three days, though the skins do soften a bit as they sit. To bring back the crispness, reheat them in a 375°F oven for about 10 minutes instead of using the microwave, which will make them soggy. You can also freeze the baked and scooped shells before adding toppings, then pull them out and load them up whenever you want a quick appetizer.
- Brush the shells with oil and season them before freezing so theyre ready to crisp up straight from the freezer.
- Add the cheese and bacon just before baking so they stay fresh and dont get freezer burn.
- Let frozen shells thaw for a few minutes at room temperature before baking or theyll take longer to heat through.
Save to Pins These potato skins have become my go to whenever I need something that feels indulgent but comes together without much fuss. Theyre proof that the simplest combinations, crispy, cheesy, salty, fresh, are often the ones that disappear first.
Frequently Asked Questions
- → How do I make potato skins crispy?
Brush the potato skins with olive oil and bake at 400°F for 10 minutes before filling to ensure they turn crisp and golden.
- → Can I prepare this dish gluten-free?
Yes, use gluten-free bacon and double-check seasonings to keep the dish gluten-free while maintaining great flavor.
- → What cheese works best for filling potato skins?
Cheddar cheese melts well and adds sharpness, but Monterey Jack or pepper jack are great alternatives for variety.
- → Is there a vegetarian alternative to bacon in this dish?
For a vegetarian option, omit bacon or use a suitable vegetarian bacon substitute to maintain savory taste.
- → How long should potatoes bake before filling?
Bake whole potatoes directly on the rack at 400°F for 40–45 minutes until tender, then scoop out the flesh for filling.