Baked Potato Skins Recipe

Baked Potato Skins are the perfect combination of crispy, cheesy, and savory goodness, making them an irresistible appetizer for any gathering or a fun side dish for a cozy night in. Whether you’re planning a game day party or just a snack for movie night, this recipe never disappoints. With their crisp potato shells, melty cheese, and the smoky bite of turkey bacon, these potato skins are a guaranteed crowd-pleaser. Let’s get into it, and I’ll share how to make this simple but delicious dish that always disappears fast whenever I serve it!

this RECIPE

A personal favorite with a little nostalgia

I remember the first time I had baked potato skins at a restaurant as a teenager. You know the type – the kind served at sports bars with neon signs and endless fries on the side. One bite of that crispy, salty shell, and I was hooked. Years later, I wanted to recreate that feeling at home, but with a little twist to make them lighter. Enter turkey bacon and a blend of cheddar and Monterey Jack cheese. Not only did I find that making potato skins at home was surprisingly easy, but they also tasted even better because I could load them up with all the toppings I loved without skimping. Plus, there’s something incredibly satisfying about pulling a tray of these golden beauties out of the oven, knowing you made them from scratch.

Where do potato skins come from?

Potato skins, like many beloved dishes, started out as a creative way to use up leftovers. Restaurants in the 1970s started serving them as a way to make use of potato peels that would otherwise go to waste, and customers quickly fell in love. They’ve since become a classic American appetizer, often loaded with cheese, bacon, and sour cream. Over time, these crispy bites have evolved, with countless variations depending on the toppings and spices you use. And honestly, is there anything better than a food born out of the need to reduce waste but ending up being so delicious that it’s now a staple at parties and bars?

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

The beauty of baked potato skins lies in the simplicity of the ingredients. Each one has a role to play in creating that perfect balance of flavor and texture.

• Russet potatoes: These starchy potatoes crisp up beautifully when baked, making them the ideal choice for potato skins. If you don’t have Russets, Yukon Golds can work, though they’re smaller and have a creamier texture.
• Canola or olive oil: Rubbing the potatoes with oil helps the skins get that gorgeous crispy finish. Olive oil gives a richer flavor, while canola oil is more neutral.
• Cheddar and Monterey Jack cheese: Cheddar brings the sharpness, and Monterey Jack adds a smooth, melty creaminess. If you’re out of these, Colby Jack or Pepper Jack (for a little kick) are great substitutes.
• Turkey bacon: It’s a lighter option that still delivers that salty, crispy goodness.
• Green onions: These add a fresh pop of color and a mild bite that contrasts nicely with the richness of the cheese and turkey bacon.
• Sour cream: Optional, but let’s be honest—potato skins aren’t quite the same without a dollop of tangy sour cream. You could also swap it with Greek yogurt for a healthier spin

Kitchen gear: What you need (and what you can totally skip)

You don’t need anything too fancy for this recipe, but there are a few tools that make the process easier and more enjoyable.

• A baking sheet: It’s essential for baking the potatoes and for crisping up the skins afterward. I prefer using one with a rim to catch any melted cheese or oil drips.
• A sharp knife: For cutting the potatoes in half neatly after they’ve baked.
• A spoon: You’ll use this to scoop out the inside of the potatoes, leaving that perfect layer of flesh inside the skin. A grapefruit spoon with its serrated edge can make the scooping even easier!
• A pastry brush: This helps evenly coat the potato skins with the seasoned butter. Don’t have one? No problem! You can just drizzle the butter and use the back of a spoon to spread it around.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat and prep
   Start by preheating your oven to 375°F. Grab your potatoes and give them a good scrub. No one likes gritty potato skins! Once they’re clean, dry them well, then use a fork to poke holes all over each potato. This helps release steam while baking, preventing them from bursting (trust me, a potato explosion in the oven is not fun to clean).
2. Oil and salt them up
   Rub each potato with oil—just enough to lightly coat the skins—and then sprinkle generously with sea salt. The salt not only seasons the potato but also adds to that crispy skin we’re going for. Bake for about 50-60 minutes, until the potatoes are fork-tender.
3. Let them cool (but not too much)
   Once they’re out of the oven, let the potatoes cool just until they’re comfortable to handle. If you wait too long, they’ll be harder to scoop.
4. Scoop and season
   Preheat your oven again, this time to 450°F. Cut the potatoes in half lengthwise, then use a spoon to carefully scoop out the flesh, leaving a ¼ to ½ inch thick shell. Don’t go too thin, or they’ll fall apart! Melt your butter, whisk in the garlic and onion powder, and brush this deliciousness all over the potato skins, both inside and out.
5. Crisp them up
   Pop the skins back onto the baking sheet and into the oven for 10 minutes. Flip them over and bake for another 10 minutes to get both sides nice and crispy.
6. Cheese and bacon time!
   Now for the fun part. Evenly sprinkle the cheddar, Monterey Jack, and chopped turkey bacon over the potato skins. Return to the oven just until the cheese melts and gets bubbly, about 5 minutes.
7. Top and serve
   Once out of the oven, sprinkle with finely sliced green onions, and if you like, add a dollop of sour cream. Serve them hot because no one wants cold potato skins!

Variations I’ve tried (and loved!)

• Vegetarian: Skip the turkey bacon and load the skins with veggies like sautéed mushrooms, bell peppers, or black beans for a meat-free option.
• Spicy twist: Swap the Monterey Jack for Pepper Jack and add a sprinkle of red pepper flakes or jalapeños for a bit of heat.
• Sweet potato skins: For a unique twist, try this recipe with sweet potatoes instead of Russets. The sweetness pairs beautifully with smoky bacon and cheddar.

Serving suggestions to impress

These potato skins are best served hot and fresh, straight from the oven. I like to arrange them on a large platter with extra sour cream (or even guacamole) in the middle for dipping. For a pop of color, sprinkle on extra green onions or even some chopped cilantro. If you’re serving them as part of a bigger spread, they pair wonderfully with a fresh salad, crunchy slaw, or even a bowl of hearty chili.

drink pairings

For drinks, keep it casual but refreshing! A crisp iced tea with a squeeze of lemon works great with the richness of potato skins. If you’re feeling more adventurous, try sparkling lemonade. And for a warm, comforting drink, a spiced apple cider is an unexpected but delicious option, especially during the colder months.

Storage and reheating tips

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, preheat the oven to 375°F and bake the potato skins on a baking sheet for about 10-15 minutes, until they’re crispy again. Avoid microwaving, as it can make the skins soggy. If freezing, wrap them individually in foil and store them in a freezer-safe bag. Reheat from frozen in a 400°F oven for 20-25 minutes.

Scaling the recipe

This recipe is super easy to scale up or down. For a smaller batch, simply halve the number of potatoes and adjust the toppings accordingly. If you’re feeding a crowd, double the recipe and use two baking sheets. Just be sure not to overcrowd the potatoes, so they crisp up evenly.

Frequently asked questions

1. Can I make these in advance?
Yes! You can bake the potatoes, scoop them out, and even brush them with butter ahead of time. When ready to serve, crisp them up and add the toppings.

2. Can I use another type of cheese?
Absolutely. Colby Jack, Pepper Jack, or even Gouda can work well. It’s all about what flavors you enjoy.

3. What can I do with the scooped-out potato flesh?
Don’t throw it out! You can use it to make mashed potatoes, potato pancakes, or even add it to a soup for extra creaminess.

4. Can I make these gluten-free?
Good news—this recipe is naturally gluten-free! Just double-check your seasoning labels to ensure there’s no hidden gluten.

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