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Potato Skins (Crispy Baked Recipe)

Potato skins are a timeless classic for good reason, and no one can resist them!

They’re crispy on the outside and creamy on the inside. They’re loaded with bacon, melted cheese, and sour cream.

Potato skins arranged in a wooden tray with cheesy filling garnished with chopped bacon.
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As for the toppings, the possibilities are endless. Add green onions, sour cream, hot sauce, or whatever your heart desires.

Whether it’s game day or a casual get-together, these potato skins are sure to be a hit.

Why You’ll Love Baked Potato Skins

Baked potato skins are a must-try for several reasons, and they’re a fantastic choice for any occasion. Here’s why you’ll love them:

  • Deep frying is a thing of the past. Forget about the mess and hassle of deep frying. These potato skins get perfectly crispy and golden right in your oven.
  • They’re a true crispy delight. The contrast of the crispy shell with the soft, warm inside makes them irresistible. They come out of the oven with just the right amount of crunch.
  • They couldn’t be easier to make! Simplicity is key here. With simple steps, these potato skins are ideal for both beginners and seasoned cooks.
Potato skins with cheesy filling garnished with bacon and chopped onions served on a wooden tray with sour cream.


Ready to whip up some mouth-watering baked potato skins? Here are the ingredients you need. Scroll to the bottom for the full list, complete with measurements.

For the Baked Potatoes:

  • Russet Potatoes – They’re ideal for potato skins due to their sturdy skin and fluffy interior.
  • Olive Oil – A drizzle of olive oil ensures the skins have perfect crispness.
  • Salt – A sprinkle of salt enhances the natural flavor of the potatoes.

For the Filling:

  • Salted Butter – It adds richness and helps meld the flavors together.
  • Garlic and Onion Powder – These provide a savory depth to the filling.
  • Cracked Black Pepper – Adds a slight heat and complexity.
  • Shredded Cheddar and Monterey Jack Cheese – A blend of these cheeses melts beautifully and offers a gooey texture.
  • Bacon – Cooked and crumbled bacon adds a smoky, salty crunch.

For Serving:

  • Green Onions – Thinly sliced create a fresh, sharp bite.
  • Sour Cream – It adds a cool, creamy contrast to the warm, crisp skins.

How to Make Potato Skins

Ready to create irresistible baked potato skins? Follow these steps for a delicious snack or appetizer:

1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Bake the potatoes. Wash and dry the potatoes, then pierce holes all over the skins. Rub them with olive oil and salt, then bake them for 50-60 minutes until tender.

3. Make the seasoned butter. Melt the butter in a saucepan, then add the garlic and onion powders, and pepper. Set it aside.

4. Scoop, butter, and bake them again. Cut the potatoes in half, scoop out some flesh, and brush the insides with seasoned butter. Bake them for 10-12 minutes, flipping them halfway through.

5. Add the filling and bake them once more. Mix the cheddar, Jack cheese, and bacon. Fill the potato skins evenly. Bake them for 2-4 minutes, until the cheese is melted and bubbly.

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6. Garnish them and serve. Top them with sour cream and green onions. Enjoy your homemade potato skins!

Potato skins with cheesy filling on a wooden tray served with sour cream garnished with bacon and chopped onions.

Tips for the Best Potato Skins

These tips are your golden ticket to perfect, crispy delights.

  • Pick your potatoes wisely. Russets are your best bet for crispy, delicious potato skins. Their texture crisps up nicely, giving you that satisfying crunch.
  • Scoop with care. When hollowing out the potatoes, leave about a quarter-inch of the flesh. Too thin, and they’ll fall apart. Too thick, and they won’t be as crispy.
  • Crisp them up. Don’t forget the oil and salt rub before baking. This step is crucial for achieving that perfect crispiness.
  • Don’t be wasteful! The scooped-out potato can be a star in another dish. Whip up some mashed potato cakes the next day.
  • Get creative with leftovers. Potato skins are a great canvas for leftovers. Think chili, pulled pork, or even broccoli cheddar for a tasty twist.

Recipe Variations

Potato skins are like a blank canvas, ready for you to get creative with toppings and flavors. Here are some fun variations to try:

  • Taco Fiesta – Top them with taco-seasoned ground beef, shredded cheddar, fresh Pico de Gallo, and a dollop of sour cream for a Mexican twist.
  • Jalapeno Popper Style – Combine shredded cheddar, crispy bacon, and thin jalapeno rings for a spicy kick.
  • Hawaiian Twist – Use shredded mozzarella, smoked ham, crispy bacon, and pineapple for a sweet and savory combo.
  • Chili Loaded – Swap out the bacon for hearty leftover chili. It’s a whole new level of comfort.
  • Buffalo Chicken Flair – Top them with buffalo-sauced chicken and blue cheese for a tangy, spicy treat.
  • Mediterranean Mingle – Crumbled feta, olives, and diced tomatoes bring a Mediterranean vibe.
  • Avocado or Guacamole – Add a creamy, rich texture with avocado or guacamole.
  • Pizza Potato Skins – Smother them with marinara, mozzarella, and pepperoni or other pizza toppings.
Potato skins served with sour cream garnished with chopped onions and bacon.

How to Make Ahead

Making potato skins in advance is super easy and convenient!

To Make Ahead: Just bake, scoop, and roast them, then cool and store them in a sealed container in the fridge for up to 2 days.

To Freeze: For longer storage, freeze the empty shells on a baking pan, then transfer them to a freezer bag for up to several months.

To Reheat: When it’s time to serve, reheat the refrigerated skins at room temperature, top with your favorite fillings, and bake them. For frozen skins, bake them directly from the freezer, with no thawing needed.

More Delicious Appetizers

Super Nachos

Jalapeno Popper Dip

Million Dollar Dip

Dr. Pepper Pulled Pork

Mango Habanero Wings

Potato Skins (Crispy Baked Recipe)

Course: Sides, AppetizersCuisine: American


Prep time


Cooking time





These oven-baked potato skins are a must-have appetizer! Stuffed with bacon and melted cheese and topped with scallions and sour cream, they’re to die for!


  • For the Baked Potatoes
  • 6 medium russet potatoes, scrubbed and dried

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • For the Filling
  • 3 tablespoons salted butter

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon cracked black pepper

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup shredded Monterey Jack cheese

  • 8 strips of bacon, cooked and crumbled

  • For Serving
  • 2 green onions, thinly sliced

  • sour cream


  • Preheat the oven to 425 degrees Fahrenheit (220°C) and line a baking sheet with parchment paper.
  • Wash and thoroughly dry the potatoes. Use a fork or sharp knife to pierce holes all over the skins. Then, rub them with olive oil and season with salt. Bake them for 50-60 minutes or until tender.
  • When the potatoes are almost done, melt the butter in a small saucepan over medium heat. Add the garlic powder, onion powder, and black pepper. Stir, then remove it from the heat and set it aside.
  • When the potatoes are soft and cool enough to handle, cut them in half lengthwise. Scoop out some of the flesh, leaving about 1/4-1/2 an inch border with the skin. Place them cut side up on the baking sheet.
  • Brush the insides of each potato skin with the seasoned butter. Flip them over, brush the bottoms, and bake them for 5-7 minutes. Flip them back over and bake them for another 5 minutes until the edges are crispy.
  • Mix the cheddar and Jack cheeses in a bowl with the bacon and fill each potato skin evenly. Finally, bake them again for 2-4 minutes or until the cheese is melted and bubbly.
  • Serve the hot potato skins with sour cream and chopped green onions. Enjoy!


  • For a super filling side, mix the scooped-out potato with the cheese and bacon. Add 1-2 tablespoons of milk, then stuff the mix back into the skin. Top with extra cheese and bake.
  • Microwave the Russet potatoes for 5-10 minutes (until softened), coat with oil and salt, and bake until crispy. This should cut the first bake time in half (at least).
  • Shred the cheese from a block for the best results. Pre-shredded cheese clumps and doesn’t melt as well.
Potato skins

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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