Baked Potato Skins
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This quick loaded baked potato skins recipe is perfect for a party appetizer or a game day snack. Made with simple ingredients and ready in about 15 minutes, these crispy potato skins are filled with melty cheddar cheese, crispy bacon, and a dollop of sour cream.
Like my Air Fryer Jalapeño Poppers and Chicken Buffalo Meatballs, they are flavorful, hot, and incredibly easy to make at home.
Whether it’s your first time making potato skins or you’re a seasoned fan, this classic potato skins recipe is an easy, satisfying go-to for entertaining.
Try pairing them with air fryer chicken wings for the ultimate game day spread. And next time, consider doubling the batch because these go fast!
Why You’ll Love This Recipe
- Fast and easy to make using ingredients you probably have in your kitchen
- A budget-friendly and easy appetizer that feels like a treat
- Crisp potato shells filled with shredded cheese, bacon bits, and sour cream
- You can prep this for game day, a party, or even a cozy movie night
- Easily customizable with your favorite toppings, including chopped green onion, black beans, or ground beef
Today’s recipe is a wonderful hot and cheesy appetizer is a wonderful way to enjoy potatoes any time of year, and you can change up the toppings too!
Ingredients for Potato Skins
Potatoes – of course, they are the star of this show. I recommend using russet potatoes to make potato skins as they make for more crispy potato skins. Make sure the potatoes are brown and firm.
Cheese – I like to use cheddar, but you can use Monterey Jack, Mozerella or pepper jack cheese for a fun and tasty change up.
Butter – I always use real butter. Butter really complements potatoes – always.
Bacon– I’m a fan of anything with bacon and honestly these really elevate the potato skins. You can also top these with turkey bacon, pepperoni bits or ground beef.
Sour Cream – I clove the cool creaminess of sour cream on a potato skin but you can also top with plain yogurt as substitute.
How to make Potato Skins
The first step is to wash the potatoes. Use a vegetable brush to scrub them clean.
Pat clean potatoes dry with a paper towel.
Once potatoes are baked, let cool and then cut in half. Hollow out the potatoes.
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Fill up the little potato bowls with butter and cheese.
Then just bake and top with bacon, sour cream and salt and pepper. I have also made them by adding bacon before and after.
Tips for the Best Results
- Use russet potatoes, which are the best potatoes for crispy skins
- Scrub the sides of the potatoes well and dry them completely before baking
- Poke holes in the large potatoes before baking
- After baking, let cool and slice in half. Scoop out the potato flesh to create space for the filling
- For crispier results, brush with olive oil or a light butter mixture, then bake the skin side down on a parchment paper-lined baking sheet
- Sprinkle with black pepper, garlic powder, or Cajun seasoning before the final bake
Substitutions and Variations
- Swap cheddar for Monterey Jack cheese, Parmesan cheese, or goat cheese
- Use turkey bacon, bacon bits, or bacon pieces based on what you have
- Add chopped green onions, spring onion, or fresh chives for a burst of color and flavor
- Replace sour cream with Greek yogurt or try a little blue cheese for a bolder flavor
- Add black beans, bell pepper, or taco seasoning for a Tex-Mex variation
- Try making these with leftover baked potatoes or red potatoes if that’s what you have on hand
FAQs About This Recipe
Yes. Freeze after baking and cooling. Reheat on a baking tray at f oven temperature until warm and golden brown.
Microwaving saves time. Prick the potatoes with a fork and microwave for 5 minutes on each side. If you prefer, bake them in the oven for a more traditional texture.
Use russet potatoes for the best potato skin. Their thick skin and fluffy interior are ideal for creating crispy skins.
Place them on a hot sheet pan or baking sheet with the skin side down and bake until the cheese melts and edges crisp up.
Serve hot on a serving plate with a small bowl of sour cream, sprinkled with chopped green onion or fresh chives. Great as a side dish too.
More yummy appetizers
For more great game day recipes ideas
- Glazed Chicken Wings – a nice chicken wing recipe that is kid-friendly and not spicy.
- Baked Jalapeno Poppers – a slightly spicy recipe that is great with cocktails.
- Spicy Hummus – Hummus with a little spice.
- Blue Cheese Chive Dip – a wonderful easy dip that goes with vegetables.
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Baked Potato Skins
Ingredients
- 4 medium russet potatoes
- 4 tablespoons butter
- 2 cups Cheddar cheese, shredded
- 8 strips bacon
- 1/2 cup sour cream
- salt
- pepper
Instructions
- Wash potatoes and pat dry. Prick each potato with a fork several times to allow steam to escape while baking. Place on a cookie sheet.
- Bake potatoes in a 400• oven for one hour.
- Let cool a bit and cut potatoes in half and scoop out the inside of the potato, leaving about half an inch around the skin. You can use the inside of the potato for mashed potatoes.
- Place back on a baking sheet and turn up the oven to 450•
- Sprinkle potatoes with salt and pepper.
- Add 1/2 tablespoon of butter to each potato skin.
- Top with shredded cheese and return to oven for 6-8 minutes until cheese is melted.
- Top with cooked bacon bits and sour cream.
- Serve warm.
Nutrition
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The. Best. And thank you for NOT including scallions. Ick.
We are planning our menu for tomorrow night and haven’t shopped yet so there’s time for this. A family favorite app!
Hi. These look delish. I cannot wait to try them this Wednesday! Great timing. What I like best, so far, is how easy you make it look.