Potato skins disappear fast. Plan accordingly.
These are everything you want: crispy edges, fluffy centers, salty bacon, melted cheddar, and a cool dollop of sour cream. Bake, scoop, fill, bake again. No deep fryer required. Just a hot oven and hungry people.
Ingredients
Serves 4 as appetizer (8 skins).
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked crisp and crumbled
- 2 green onions, thinly sliced
- Sour cream for serving
Step-by-Step Instructions
Step 1: Bake Potatoes
- Preheat oven to 400°F (200°C). Prick potatoes with a fork.
- Bake directly on rack for 50-60 minutes until tender.
Step 2: Scoop
- Let potatoes cool until handleable. Cut in half lengthwise.
- Scoop out flesh, leaving a ¼-inch wall. Save flesh for mashed potatoes later.
Step 3: Crisp the Skins
- Brush skins inside and out with olive oil. Sprinkle with salt and pepper.
- Place on a baking sheet, skin-side up. Bake 10 minutes. Flip. Bake another 5 minutes.
Step 4: Fill and Melt
- Fill each skin with cheddar, bacon, and green onions.
- Bake 5 more minutes until cheese is bubbly.
Step 5: Serve
- Top with a dollop of sour cream and extra green onions. Serve hot.
Summary
Prep Time: 15 minutes | Cook Time: ~75 minutes | Total Time: ~90 minutes
Yield: 8 potato skins
Difficulty: Easy
Storage Notes
Refrigerate:
Store fully baked skins in an airtight container for up to 3 days. Reheat at 375°F for 8-10 minutes. Not microwave-friendly (soggy disaster).
Freeze Before Second Bake:
After scooping and crisping, freeze skins on a tray. Then transfer to a bag. Bake from frozen: fill with toppings, bake at 400°F for 12-15 minutes.
Pro Tip:
Don’t toss the scooped potato! Make quick mashed potatoes or add to soup.
AIR FRYER OPTION:
After scooping, air fry skins at 375°F for 5 minutes. Fill. Air fry 3 more minutes. Faster and extra crispy.
