Sink your teeth into the irresistible goodness of these baked potato skins. The perfect appetizer, these crispy, cheesy bites are perfect for game nights or casual gatherings. Get ready to indulge in this savory treat that’s every bit as delicious as your favorite restaurant.
Baked Potato Skins Ingredients
You’ll need:
- 6-ounces (8-10 slices) center cut hickory smoked bacon, diced into ½-inch pieces
- 8 small (approximately 3½-4 inches long) russet potatoes, rinsed and patted dry
- 2 tablespoons olive oil
- 1½ teaspoons salt, divided (1 teaspoon to season the oiled potatoes before baking and ½ teaspoon to add to the melted butter with the other spices)
- 4 tablespoons unsalted butter, melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon ground black pepper
- 3 cups shredded cheddar cheese
- 2 tablespoons finely chopped chives
Optional Garnish
- Sour cream
OUR RECIPE DEVELOPER SAYS
Colby-jack cheese, monterey jack cheese or a blend of cheddar and monterey jack cheese all make wonderful alternatives for the cheese in this recipe.
Key Ingredients
- Russet potatoes: Russet potatoes are the best type of potatoes for this recipe because they have a thicker skin that holds up well when baked and scooped.
- Cheddar cheeses: Mild or medium cheddar cheeses have a higher moisture content and will melt better than sharp cheddar. Sharp cheddar cheeses have been aged longer and tend to be crumbly and separate the oil when heated.
How To Make This Baked Potato Skins Recipe
Cook the Bacon and Bake the Potatoes
Cook the diced bacon in a skillet until browned and crispy, then transfer to a paper towel-lined plate to drain. While the bacon cooks, prep the potatoes by brushing them with olive oil, seasoning with salt, and baking until fork tender.
Prepare and Crisp the Potato Skins
Once the potatoes are cool enough to handle, slice them in half and scoop out the centers, leaving a sturdy border to hold their shape. Arrange the halves on a baking sheet, brush with a seasoned butter mixture, and bake again, flipping halfway through, until the edges are crisp.
Fill and Finish
Fill each potato skin with shredded cheese and the reserved bacon, then return to the oven just until the cheese is melted. Finish with chopped chives and serve warm, with sour cream on the side if you like.
How To Serve
Serve this tasty recipe as an appetizer potato, along with our stuffed mushrooms, at your next party. Your guests will love the crispy, cheesy bites as they mingle.
Make game day even better by featuring baked potato skins as a halftime snack. Pair them with your favorite dip for the ultimate indulgence.
Elevate your movie night with a platter of baked potato skins. They’re the perfect finger food to enjoy while watching your favorite flicks.
Include these as a side dish for family dinners. They’ll complement everything from burgers to grilled chicken.
If you are hosting a fun event, check out a couple more of our appetizer recipes, such as our stuffed ziti fritta and taco bites.
MORE POTATO RECIPES
Storage
These baked potato skins are best served fresh and warm.
Once cooled completely, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F preheated oven on a baking sheet for 10-15 minutes.
Why We Love This Recipe
CRISPY PERFECTION: The combination of crisp potato skins, savory bacon, and melty cheddar cheese creates a texture and taste that’s simply irresistible.
CROWD-PLEASER: Whether you’re hosting a party or enjoying a cozy night in, these skins fit the bill for any occasion.
ENDLESS VARIATIONS: With the option to customize toppings and seasonings, you can create endless flavor combinations to suit your cravings.
Next time you’re looking for an appetizer that combines crispy perfection with the irresistible flavors of a delicious, cheesy baked potato filling, turn to these crispy baked potato skins. Their universal appeal and endless customization options make them a surefire hit.
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Baked Potato Skins
Ingredients
- 6 ounces hickory smoked bacon, diced into ½-inch pieces (8-10 slices center cut)
- 8 small russet potatoes, rinsed and patted dry (approximately 3½ to 4 inches long)
- 2 tablespoons olive oil
- 1½ teaspoons salt, divided (1 teaspoon to season the oiled potatoes before baking and ½ teaspoon to add to the melted butter with the other spices)
- 4 tablespoons unsalted butter, melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon ground black pepper
- 3 cups cheddar cheese, shredded
- 2 tablespoons chives, finely chopped
Optional Garnish
- Sour cream
Instructions
- In a medium skillet, over medium-low heat, cook the diced bacon pieces for 14-16 minutes or until browned and crispy. Using a slotted spoon, remove the crispy bacon pieces from the skillet and place onto a paper towel-lined plate to drain and cool. While the bacon is cooking, prepare the potatoes.
- Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
- Brush the russet potatoes with olive oil on all sides and sprinkle evenly with 1 teaspoon salt and place onto the prepared baking sheet, allowing 2 inches between each potato.
- Bake for 45-60 minutes or until the potatoes are fork tender. A fork should easily be able to pierce the skin and slide into the center of the potato with no force.
- Allow the baked potatoes to cool at room temperature until no longer warm to the touch and can be safely handled with bare hands.
- Slice the cooled potatoes in half lengthwise, scoop out the center flesh from each half, leaving a ½-inch border around the sides and bottom of each potato skin. Repeat until all the potatoes have been halved and scooped.
- Place the scooped halved potatoes back onto the same baking sheet, scooped side facing down.
- Mix together the melted butter, remaining ½ teaspoon salt, garlic powder, onion powder, smoked paprika, and ground black pepper until well combined.
- Brush the skin of the baked potatoes with 2 tablespoons of the melted butter mixture.
- Bake for 10 minutes, flip the potato halves over (scooped side facing up) and brush the top potato flesh with the remaining 2 tablespoons of the melted butter mixture, then bake for an additional 10 minutes.
- Remove the potato skins from the oven, fill the scooped centers of the potato skins with shredded cheese, dividing the cheese evenly between each, then top evenly with the reserved bacon.
- Return the cheese and bacon filled potato skins to the oven and bake for an additional 5-8 minutes or until the cheese is fully melted.
- Remove the baked potato skins from the oven, transfer them to a serving platter and sprinkle with the finely chopped chives. Serve with a dollop of sour cream if desired.
Notes
- Russet potatoes are the best type of potatoes for this recipe because they have a thicker skin that holds up well when baked and scooped.
- Mild or medium cheddar cheeses have a higher moisture content and will melt better than sharp cheddar. Sharp cheddar cheeses have been aged longer and tend to be crumbly and separate the oil when heated.
- Colby-jack cheese, monterey jack cheese or a blend of cheddar and monterey jack cheese all make wonderful alternatives for the cheese in this recipe.
- You can prepare the bacon up to 3 days ahead. Be sure to allow the bacon to cool and drain before transferring to an airtight container and refrigerating. It can be added to the potato skins straight from the refrigerator if desired.
Nutrition
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