Crispy Potato Skins Recipe

Introduction

Crispy Potato Skins are a classic, crowd-pleasing appetizer that combines golden, buttery potato shells with melted cheddar cheese and savory bacon. Topped with fresh sour cream and chives, they’re perfect for game day or a tasty snack anytime.

Ingredients

• 6 small to medium sized Russet potatoes, washed and pat dry
• 8 ounces shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1/4 cup unsalted butter (half of a stick), melted
• Sour cream, for topping
• Chives or green onion, chopped, for topping
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400 degrees F. Poke each potato several times with a fork, then place them on a baking sheet. Bake for about 1 hour until tender. Remove and let cool for 15 minutes or until easy to handle.
2. Step 2: Cut the potatoes. For larger potatoes, slice each lengthwise into three sections to yield two skins plus a middle piece. For smaller potatoes, simply cut in half.
3. Step 3: Use a small spoon to scoop out some of the potato flesh from the center of each skin, leaving a thick layer to maintain structure and create a “boat” shape.
4. Step 4: Increase the oven setting to broil. Brush each potato skin inside and out with melted butter. Place them back on the baking sheet and season with salt and freshly ground black pepper.
5. Step 5: Broil the skins for 7-8 minutes, until the butter melds with the potato and edges turn crispy.
6. Step 6: Remove the baking sheet and generously fill each potato skin with shredded cheddar cheese and crumbled bacon.
7. Step 7: Return to the broiler for 3-4 minutes, or until the cheese is melted and bubbly.
8. Step 8: Take the skins out of the oven and top each with a dollop of sour cream and a sprinkle of chopped chives or green onion. Serve warm.

Tips & Variations

• For a smoky twist, try using smoked cheddar or adding a pinch of smoked paprika to the seasoning.
• Substitute bacon with cooked sausage or diced ham for a different flavor.
• Use Greek yogurt instead of sour cream for a tangy, lighter topping.
• Try adding jalapeños or diced tomatoes on top for extra zest.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven or air fryer until crispy and heated through. Avoid microwaving to keep the skins crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato skins ahead of time?

Yes, you can bake and scoop the potatoes in advance, then assemble and broil right before serving for the best crispness and flavor.

What type of potatoes work best for crispy potato skins?

Russet potatoes are ideal because their thick skin crisps up nicely and they have a fluffy interior that scoops well.

Crispy Potato Skins Recipe

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★★★★★

5 from 111 reviews

• Author: Isabella
• Total Time: 1 hour 25 minutes
• Yield: 12–14 potato skins 1x
• Diet: Low Fat

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Description

Crispy Potato Skins is a delicious appetizer featuring baked russet potatoes hollowed out and filled with melted cheddar cheese, crispy bacon, and topped with sour cream and fresh chives. This easy-to-make snack is perfect for game day or casual gatherings, combining a crispy exterior with a cheesy, savory filling.

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Ingredients

Scale 1x2x3x

Potatoes

• 6 small to medium sized Russet potatoes, washed and pat dry

Fillings & Toppings

• 8 ounces shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1/4 cup unsalted butter (half of a stick), melted
• Sour cream, for topping
• Chives or green onion, chopped, for topping
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Bake Potatoes: Preheat your oven to 400°F (204°C). Use a fork to poke holes in the potatoes, then place them on a baking sheet. Bake for 1 hour until tender. Remove from oven and let cool for about 15 minutes until they can be handled comfortably.
2. Cut Potatoes: For large potatoes, cut each lengthwise into three sections, yielding two skins and a middle section (which can be discarded or used for other recipes). For smaller potatoes, just cut each potato in half.
3. Hollow Out: Using a small spoon, carefully scoop out some of the potato flesh from the center of each skin, leaving a thick layer near the skin to maintain structure, creating a boat-like shape.
4. Season and Prepare for Broiling: Turn your oven to high broil. Brush the inside and outside of each potato skin generously with melted butter. Place them back on the baking sheet and season with salt and freshly ground black pepper.
5. Broil Skins: Broil the potato skins for 7-8 minutes until the insides become slightly crispy and golden from the butter.
6. Add Cheese and Bacon: Remove the baking sheet from the oven. Fill each skin with a generous amount of shredded cheddar cheese and sprinkle crumbled bacon on top.
7. Broil to Melt Cheese: Place the potatoes back under the broiler for 3-4 minutes until the cheese is melted, bubbly, and sizzling.
8. Serve: Remove from oven and top each potato skin with a dollop of sour cream and a sprinkle of chopped chives or green onion. Serve warm.
9. Storage: Store any leftover potato skins in the refrigerator and reheat in the oven or air fryer before serving again.

Notes

• For crispier skins, make sure to broil on a high rack close to the heat source.
• You can substitute cheddar cheese with other cheeses like Monterey Jack or mozzarella for different flavors.
• Use turkey bacon as a lighter alternative to regular bacon.
• These potato skins are best served immediately but can be stored and reheated without losing much crispiness.
• Feel free to add jalapeños or chopped tomatoes for a spicy or fresh variation.

• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: crispy potato skins, baked potato skins, cheesy potato skins, bacon potato skins, appetizer, snack, game day food