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Baked Potato Skins Recipe

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4.1 from 15 reviews

These crispy and cheesy baked potato skins make a delicious appetizer or snack. Loaded with melted cheddar and Monterey Jack cheeses, smoky bacon, and topped with fresh green onions, they’re perfect for game day or a cozy gathering. The potatoes are baked until tender, scooped, brushed with seasoned butter, and baked again to achieve crispy skins filled with gooey cheese and bacon bits.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

Potatoes

  • 6 small to medium Russet potatoes
  • 1½ tablespoons canola oil or olive oil
  • Sea salt, to taste

Seasoning Butter

  • 3 tablespoons butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Toppings

  • ½ cup finely shredded cheddar cheese
  • ½ cup finely shredded Monterey Jack cheese
  • 4 slices bacon, crispy cooked and chopped
  • 1 green onion, finely sliced
  • Sour cream (optional, for serving)

Instructions

  1. Preheat oven and prepare potatoes: Preheat your oven to 375°F (190°C). Scrub the potatoes thoroughly, dry them, and poke each potato 8-10 times with a fork to allow steam to escape during baking. Rub each potato with canola or olive oil and sprinkle generously with sea salt. Place the potatoes on a baking sheet.
  2. Bake the potatoes: Bake the potatoes in the oven for 50 to 60 minutes until they are tender and cooked through. Once baked, remove them and let them cool until they are safe to handle.
  3. Preheat oven for crisping: Increase the oven temperature to 450°F (230°C). Cut the cooled potatoes in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving about ¼ to ½ inch of potato around the skin to maintain structure.
  4. Season the potato skins: Melt the butter in the microwave and whisk in garlic powder and onion powder to make a seasoned butter. Brush this butter mixture generously over both the insides and outsides of the potato skins. Place the skins back on the baking sheet.
  5. Bake potato skins until crispy: Bake the brushed skins in the oven for 10 minutes, then flip them over and bake for another 10 minutes to get the skins crispy and golden.
  6. Add toppings and finish baking: Evenly distribute the shredded cheddar and Monterey Jack cheeses over the potato skins, then sprinkle chopped crispy bacon on top. Return the skins to the oven and bake for 5 more minutes or until the cheese is fully melted and bubbly.
  7. Garnish and serve: Remove the potato skins from the oven and top with sliced green onions. Serve immediately with optional sour cream on the side for dipping.

Notes

  • Use Russet potatoes for the best texture and crispiness.
  • Adjust the amount of cheese and bacon to your taste preference.
  • To make it vegetarian, omit the bacon and consider adding extra cheese or veggies.
  • Leftover scooped potato flesh can be mashed with butter and seasoning for another use.
  • For extra crispiness, consider broiling the skins briefly after adding toppings, watching closely to avoid burning.

Find it online: https://cheftinaskitchen.com/baked-potato-skins-recipe/