- Double baking yields golden, crispy potato skins with tender insides and perfect texture contrast.
- Cheddar and smoky bacon create the ultimate indulgent, crowd-pleasing flavor combo.
- Totally customizable: swap proteins, add jalapeños, or go vegetarian with beans and corn.
- Make-ahead friendly and budget-friendly, easy to scale for parties or late-night cravings.
- Reheat in oven or air fryer for best crispness; store refrigerated up to three days.
Last Updated on January 13, 2026 by Souhail
There’s just something magical about a really good potato skin, isn’t there? I still remember the first time I had them at a little pub in downtown Buffalo — hot from the oven, loaded with melty cheese, smoky bacon bits, and that cool, creamy dollop of sour cream on top. I was hooked. And the best part? They’re shockingly easy to make at home. This potato skins recipe is your go-to for impressing friends, feeding a hungry crowd, or just treating yourself to a comfort food classic.
Whether you’re looking for a party appetizer, an after-school snack, or a “just because” indulgence (I see you, 11 PM cravings), this recipe checks every box. The texture is everything — crispy edges, tender potato inside, gooey cheese, and crunchy toppings. And while they feel super indulgent, they’re surprisingly affordable and easy to scale up or down.
Table of contents
Why You’ll Love These Crispy, Cheesy Potato Skins
Alright, let’s talk about what makes this potato skins recipe so downright irresistible. It’s not just the golden crispy edges or the cheesy, bacon-loaded filling — though, let’s be honest, those are doing a lot of heavy lifting. It’s how all the textures and flavors play together like a perfect symphony of comfort food goodness.
Here’s why these will become your go-to potato skins:
- Crispy perfection, every time: Baking them twice (once to cook the potatoes, once to crisp the skins) makes the edges beautifully golden and crunchy.
- Ultimate cheesy bacon combo: Cheddar melts into every crevice, and the bacon adds that smoky crunch that takes things over the top.
- Totally customizable: Add jalapeños for heat, swap in turkey bacon, or go full vegetarian with black beans and corn.
- Make-ahead friendly: You can prep most of the components in advance and just assemble and broil when you’re ready.
- Budget-friendly party hero: These are made with basic ingredients, but they’re so satisfying and crowd-pleasing.
Craving even more comforting potato goodness? Try pairing these with a warm bowl of potato soup for the ultimate cozy meal.
How To Make This Recipe
Potato Skins Recipe
6
servings15
minutes1
hour10
minutes180
kcalThis potato skins recipe delivers everything you love about the classic appetizer — crispy baked potato shells loaded with melty cheddar cheese, smoky bacon, and topped with fresh green onions. Perfect for game day, parties, or a cozy night in, these easy oven-baked potato skins are packed with flavor, totally customizable, and guaranteed to disappear fast.
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Ingredients
6 medium russet potatoes
2 tablespoons olive oil (or melted butter)
1.5 cups shredded cheddar cheese
6 slices cooked bacon, crumbled
3 green onions, finely chopped
Sour cream (for serving)
Salt and pepper, to taste
Directions
- Start by preheating your oven to 400°F (200°C). While that’s warming up, give your russet potatoes a good scrub. I like to keep the skin on (that’s the whole point, right?), so clean potatoes are a must!
- Pop the potatoes straight onto the oven rack or a baking sheet and bake them for about 45 to 50 minutes, or until they’re fork-tender. You’ll know they’re ready when a knife glides in easily without resistance.
- Let the potatoes cool just enough to handle — about 10 minutes. Then, slice them in half lengthwise and carefully scoop out the inside with a spoon, leaving about ¼ inch of potato around the edges. Don’t toss the scooped-out part! Save it for mashed potatoes, or throw it into your next batch of potato soup
- Brush both the inside and outside of each potato skin with olive oil or melted butter. Place them cut-side down on a baking sheet and pop them back in the oven for about 10 minutes. Flip them over and bake for another 5 to 10 minutes, until the edges get golden and crisp.
- Time for the good stuff. Sprinkle shredded cheddar cheese and crumbled cooked bacon evenly into each potato skin. Slide the tray back into the oven for 5 to 7 minutes, just until the cheese is melty and bubbly.
- Remove from the oven, and while they’re still warm, sprinkle chopped green onions on top. Serve them up with sour cream, ranch, or whatever your favorite dipping sauce is. Now dig in and enjoy every crispy, cheesy, bacon-y bite!
Notes
- If your potatoes are extra large, cut them into thirds for more bite-sized pieces.
- You can use an air fryer to crisp the skins faster — just reduce the time and keep an eye on them!
- For a vegetarian version, skip the bacon and add sautéed mushrooms or black beans.
- Don’t overcrowd your baking sheet. Give each skin a little space so they crisp up instead of steaming.
- Use smoked paprika or chili flakes to add a touch of heat to the filling.
- Letting the cheese melt under the broiler for the last minute adds a golden bubbly finish.
Nutrition Facts
- Calories: 180kcal
- Fat: 11g
- Saturated Fat: 4.5g
- Sodium: 230mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 1g
- Protein: 6g
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Let’s Make These Potato Skins Extra Awesome
Here are a few friendly tips from my kitchen to yours for making this potato skins recipe absolutely perfect:
- Choose the right potatoes: Medium-sized russet potatoes are ideal. Their skin crisps beautifully, and their flesh is fluffy and absorbent.
- Scoop carefully: Leave about ¼ inch of potato flesh when hollowing them out. It helps the skins hold their shape and adds a little softness inside.
- Oil both sides: Lightly brushing the skins inside and out with oil ensures even crisping in the oven.
- Use fresh cheese: Grating your own cheese from a block gives better melt and flavor than pre-shredded.
- Don’t skip the broiler: That final broil gets the cheese bubbly and adds an irresistible golden crust.
And here’s a fun idea: Save the scooped-out potato centers and use them in this cozy crockpot loaded potato soup! No waste, just more deliciousness.
Variants to Try If You Want to Mix Things Up
Once you’ve nailed the classic potato skins, you might find yourself craving different twists. Here are some flavorful variations to try:
Loaded Veggie Skins
Skip the bacon and top with black beans, diced bell peppers, corn, and a sprinkle of cumin for a Tex-Mex vibe. Finish with avocado and fresh cilantro.
Buffalo Chicken Potato Skins
Mix shredded chicken with buffalo sauce, pile it into the skins, and top with blue cheese crumbles. Serve with ranch or blue cheese dressing for dipping.
Sweet Potato Skins
For a fun and slightly sweet twist, use sweet potatoes instead of russets. Fill with goat cheese, caramelized onions, and a drizzle of honey.
(And if you’re a fan of sweet potatoes, definitely check out this sweet potato casserole recipe next!)
Breakfast Skins
Crack a quail egg or a tiny scrambled egg into each potato skin and top with cheese, bacon, or breakfast sausage. A hit at brunch!
Twice-Baked Style
Mix the scooped potato flesh with sour cream, butter, cheese, and chives, then spoon it back in and bake again. It’s like a mash-up of potato skins and twice baked potatoes.
What to Serve with Potato Skins
These are so tasty on their own, but if you’re putting together a spread or want to make it a meal, here are some pairing ideas:
- Dips galore: Sour cream, ranch dressing, chipotle aioli, or guacamole.
- Side salad: A simple green salad with a zippy vinaigrette balances the richness.
- More potatoes (yes, really): Serve them alongside hash brown potato soup for a potato-lovers’ dream dinner.
- Cold drinks: Sparkling lemonade, iced tea, or your favorite fizzy soda to cut the richness.
Storing & Reheating Potato Skins
If you somehow end up with leftovers (which, let’s be real, is rare), here’s how to keep them tasting fresh:
- Storing: Place cooled potato skins in an airtight container and refrigerate for up to 3 days.
- Reheating: Pop them in the oven or toaster oven at 375°F for 10-12 minutes to re-crisp the edges. Avoid the microwave, which softens them too much.
Creative Ways to Use Potato Skins
Don’t just think of these as an appetizer — here are some unexpected and fun ways to repurpose or serve your potato skins:
- Mini taco shells: Fill with taco meat, shredded lettuce, salsa, and cheese.
- Game day nachos: Pile them onto a sheet pan, cover with toppings, and bake until melty.
- Brunch boats: Add scrambled eggs, bacon, and cheddar for a hearty breakfast snack.
- Soup toppers: Slice them into wedges and float a few cheesy pieces on top of a bowl of potato soup!
FAQs About Potato Skins
Russet potatoes are perfect! Their skin is thick enough to hold up after baking, and the insides get fluffy and scoop easily.
Nope! Baking gives them better texture and flavor. Boiling can make the skin too soft.
Yes! You can bake and scoop the potatoes in advance. Store them in the fridge, then fill and crisp just before serving.
Make sure to brush with oil and bake them cut-side down before filling. That extra bake is key for crispiness!
Absolutely. After scooping, air fry the skins at 400°F for about 8 minutes until crisp, then add toppings and cook 2-3 more minutes.
Sour cream is the classic, but ranch, chipotle mayo, or even salsa are amazing choices!
Let’s Wrap This Up
If you’ve made it this far, you’re clearly ready to treat yourself (and maybe your friends) to some outrageously good potato skins. Whether you’re throwing a party or just in the mood for something cozy and indulgent, this recipe never lets me down — and I bet it’ll become one of your favorites too.
If you’re into potatoes like I am, you have to try my twice baked potatoes or dive into a bowl of creamy hash brown potato soup next.
When you make this recipe, tag me in your photos or drop a comment — I seriously love seeing your kitchen wins!