Crispy Baked Potato Skins

Crispy Baked Potato Skins are the perfect appetizer or side dish to elevate any meal. These golden, crunchy skins are loaded with melty cheddar cheese, crispy bacon, and a dollop of creamy sour cream. The flavors are simple yet incredibly satisfying, and the crispy texture is what makes them irresistible. Whether you’re serving them alongside a hearty steak or bringing them to game day, these potato skins are sure to impress.

Why You’ll Love This Recipe

What makes these potato skins so amazing is the crispy texture that forms on the outside while keeping the inside soft and fluffy. The combination of melted cheese, crispy bacon, and sour cream is classic, but the secret to these being next-level is the buttery parsley glaze that’s brushed on before baking. Plus, they’re easy to make, and you can prep them ahead of time, making them perfect for busy nights or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Potato Skins:

• Small baking potatoes
• Butter, melted
• Seasoned salt
• Garlic powder
• Black pepper

For the Toppings:

• Cheddar cheese, shredded
• Bacon, cooked and crumbled
• Sour cream
• Green onions, chopped

Directions

Step One: Prepare the Potatoes
I start by washing and drying the potatoes thoroughly. I pierce them several times with a fork to allow steam to escape and prevent them from exploding in the oven. Then, I place them directly on the oven rack and bake at 425°F for 40-50 minutes, or until they’re fork-tender.

Step Two: Hollow Out the Potatoes
Once the potatoes are cool enough to handle, I cut them in half lengthwise. Using a spoon, I scoop out the insides, leaving about 1/4-inch shell around the edges. I save the scooped-out potato for other dishes, like mashed potatoes or potato soup.

Step Three: Season the Potatoes
In a small bowl, I mix the melted butter with parsley, seasoned salt, garlic powder, and black pepper. I use a pastry brush to coat both sides of the potato skins with the butter mixture, ensuring each skin is evenly seasoned.

Step Four: Bake Until Crispy
I place the potato skins, cut side down, on a baking sheet and bake at 425°F for 15 minutes. Then, I carefully flip them over and bake for an additional 5 minutes to get them golden brown and crispy.

Step Five: Fill the Skins
Once the skins are crispy, I remove them from the oven and fill each one with shredded cheddar cheese and crumbled bacon. I return them to the oven for another 5-7 minutes, until the cheese is fully melted.

Step Six: Add Toppings and Serve
After the cheese has melted, I top each potato skin with a dollop of sour cream and a sprinkle of chopped green onions. Serve immediately while they’re warm and crispy!

Servings and timing

This recipe yields 8 potato skins (about 2 servings).
Prep time: 10 minutes
Cook time: 1 hour (including baking and filling)

Variations

• Cheese options: If you like variety, try mixing in some Monterey Jack or pepper jack cheese for an extra kick.
• Extra toppings: For added flavor, top with a few slices of jalapeños, salsa, or even guacamole for a Tex-Mex twist.
• Vegetarian version: Skip the bacon and load up with extra veggies like sautéed mushrooms or bell peppers.
• Make it spicy: Add a sprinkle of chili flakes or hot sauce to the sour cream for some heat.

storage/reheating

These crispy potato skins are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at 375°F for about 10-15 minutes to crisp them up again.

FAQs

Can I prepare these potato skins ahead of time?

Yes! You can bake the potato skins and fill them with cheese and bacon in advance. Store them in the fridge and bake for an additional 5-10 minutes to melt the cheese when you’re ready to serve.

Can I use other types of potatoes?

While russet potatoes are ideal for crispy skins, you can experiment with smaller or waxier potatoes. However, they might not crisp up quite as well as russets.

Can I use bacon bits instead of cooked bacon?

Yes, pre-cooked bacon bits will work in a pinch, though fresh, crispy bacon will give the skins a richer flavor and texture.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free, but make sure your seasoning (such as the seasoned salt) is gluten-free.

Can I freeze these potato skins?

You can freeze the unbaked, filled potato skins. Just assemble them, wrap them tightly, and store them in a freezer-safe container. To reheat, bake at 375°F for about 20-25 minutes.

Conclusion

These Crispy Baked Potato Skins are a must-try appetizer or side dish that everyone will love. With their golden crispy exterior and flavorful fillings, they’re perfect for game day, a party, or a simple dinner. The combination of melted cheddar, crispy bacon, and fresh toppings makes every bite irresistible. Plus, they’re easy to make and can be customized to suit your tastes. Enjoy!

Print