Crispy potato skins dressed with bacon, cheese, green onions, and chives make the absolute best game day or party appetizer!
Why this recipe works
Crispy loaded potato skins are always a hit on the party table. Topped with cheese, green onions, chives, and bacons bits I think it’s pretty obvious why they fly off the plate. The exterior crisps making it an excellent boat for holding all the goodies inside. Really though, is there anything a potato can’t do?
I’m not sure what it is about stuffing a hollowed center with cheesy things, but I seriously can’t get enough of it. These potato skins and our jalapeno poppers are two appetizers that are requested almost every time we have company over. They’re also good to prep and freeze in advance for a quick snack any time of the week!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – Russet potatoes are the best for making potato skins as they hold up well once baked. When scraping out the potato, you may end up with some broken potatoes. We always make sure to make more than we need just in case we have casualties! You can simply eat the potato you scooped from the skins, add it to baked potato soup, or fry it up for breakfast potatoes!
CHEESE – As always, I recommend to use fresh grated cheese from the block because it melts so much better compared to pre-bagged cheeses. However, pre-bagged cheese is perfectly okay to use and will still taste great! It all comes down to preference.
How to Make Potato Skins
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Wash and dry potatoes. Use a pastry brush to coat all sides of the potatoes with olive oil.
- Season the potatoes with Kosher salt, garlic powder, and black pepper.
- Place potatoes on a baking sheet and bake in the oven for 30-35 minutes, or until fork tender.
- Remove from oven but don’t turn the oven off. Slice potatoes in half lengthwise. Potatoes will be hot so be sure to use heat resistant oven gloves.
- Carefully scrape out some of the cooked potato flesh, leaving about 1/2-inch still in the skin. We used a small measuring spoon.
- Brush the inside of the potatoes with olive oil. Season with more Kosher salt and black pepper.
- Place potato skins back on the baking sheet and bake an additional 15-20 minutes, or until edges are browned.
- Remove from oven, turn oven up to broil. Add shredded cheese, green onions, and chives. Top with crumbled bacon. Put back in the oven for 1-3 minutes, just long enough to melt the cheese.
Frequently Asked Questions & Expert Tips
Store leftover potato skins in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the air fryer or in a 375F oven for 10-15 minutes.
Yes! Potato skins are the perfect freezable snack or party appetizer. You can bake and scoop the potato skins then allow them to fully cool before transferring them to a baking sheet. Flash freeze the skins until solid. Once solid, place them in a large ziptop bag or air-tight container and freeze for up to 3 months. Bake the skins from frozen at 400F until crisped, around 15-20 minutes. Then fill them with toppings and pop them under the broiler as recipe states.
Serving Suggestions
Serve your potato skins for football parties, holiday get-togethers, or quite literally any occasion worthy of a cheesy appetizer that guests can easily grab and go. Of course, they’re also great served alongside grilled meats – there really is no right or wrong time to eat them.
Pair the potato skins with a dollop of sour cream or Greek yogurt if desired. Enjoy!
More Appetizer Recipes
- Roast Beef Sliders
- Air Fryer Jalapeno Poppers
- Bacon Cheeseburger Meatballs
- Bacon Wrapped Lil Smokies
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Potato Skins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 5 medium Russet potatoes
- 3 Tablespoons olive oil divided
- Kosher salt to taste
- garlic powder to taste
- black pepper to taste
- 1 ½ cups shredded cheddar cheese
- 3 Tablespoons sliced green onions
- 2 Tablespoons sliced fresh chives
- 8 slices cooked bacon chopped or crumbled
Things You’ll Need
Before You Begin
- When scraping out the potato, you may end up with some broken potatoes. We always make sure to make more than we need just in case we have casualties!
Instructions
- Preheat oven to 400 F.
- Wash and dry potatoes. Use a pastry brush to coat all sides of the potatoes with olive oil.
- Season the potatoes with Kosher salt, garlic powder, and black pepper.
- Place potatoes on a baking sheet and bake in the oven for 30-35 minutes, or until fork tender.
- Remove from oven but don’t turn the oven off. Slice potatoes in half lengthwise. Potatoes will be hot so be sure to use heat resistant oven gloves.
- Carefully scrape out some of the cooked potato flesh, leaving about 1/2-inch still in the skin (1/4-inch if you like them really crispy!). We used a small measuring spoon.TIP – You can simply eat the potato you scooped from the skins, add it to baked potato soup, or fry it up for breakfast potatoes!
- Brush the inside of the potatoes with olive oil. Season with more Kosher salt and black pepper.
- Place potato skins back on the baking sheet and bake an additional 15-20 minutes, or until edges are browned.
- Remove from oven, turn oven up to broil. Add shredded cheese, green onions, and chives. Top with crumbled bacon. Put back in the oven for 1-3 minutes, just long enough to melt the cheese.
Expert Tips & FAQs
- Store leftover potato skins in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the air fryer or in a 375F oven for 10-15 minutes.
- Freezing – You can bake and scoop the potato skins then allow them to fully cool before transferring them to a baking sheet. Flash freeze the skins until solid. Once solid, place them in a large ziptop bag or air-tight container and freeze for up to 3 months. Bake the skins from frozen at 400F until crisped, around 15-20 minutes. Then fill them with toppings and pop them under the broiler as recipe states.
Nutrition
Chef Antoine Davis
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