Crispy Golden Baked Potato Skins Recipe for Cozy Nights

Crispy, golden potato skins loaded with cheese and bacon beckon hungry appetites.

These delectable potato skins promise a flavor explosion that will delight your taste buds.

Every bite combines crunchy edges with a soft, savory center.

Cheese melts perfectly over crisp bacon bits, creating an irresistible combination.

The secret lies in selecting the right potatoes and preparing them with care.

Baking transforms simple spuds into a crowd-pleasing appetizer that everyone will love.

You won’t be able to resist these mouthwatering potato skins at your next gathering.

Why People Love These Baked Potato Skins

• Perfect for game day gatherings, movie nights, or casual parties where people want delicious finger food that doesn't require complicated preparation.
• Easily swap ingredients like cheese types, add different toppings, or make vegetarian versions, allowing endless creative variations without complex recipe adjustments.
• Requires minimal cooking skills with straightforward steps that even novice home cooks can master, delivering professional-looking appetizers with minimal kitchen expertise.
• Combines irresistible crispy potato skins with melted cheese and bacon, creating a nostalgic and satisfying dish that reminds people of classic comfort food experiences.

What Goes Into Baked Potato Skins

• Russet Potatoes: Large starchy potatoes perfect for creating crispy and sturdy skins.
• Cheddar Cheese: Sharp cheese that adds rich, tangy flavor to the potato skins.
• Monterey Jack Cheese: Mild cheese that melts smoothly and complements the cheddar.
• Bacon: Crispy meat that provides a salty and smoky flavor enhancement.
• Green Onions: Fresh herb that adds a light, sharp garnish to the finished dish.

• Salt: Enhances the overall flavor of the potato skins.
• Garlic Powder, Onion Powder: Aromatic spices that provide depth and savory notes to the dish.

• Butter, Vegetable Oil: Helps create crispy texture and adds richness to the potato skins.
• Sour Cream: Optional creamy topping that provides a cool and tangy contrast to the hot potato skins.

Making Baked Potato Skins at Home

Step 1: Prepare Potatoes for Baking

Wash Russet potatoes thoroughly under cool running water.

Pierce each potato multiple times with a fork to allow steam to escape.

Lightly coat potatoes with olive oil and sprinkle with kosher salt.

Place potatoes directly on oven rack and bake at 375°F for 50-60 minutes until tender when pierced with a knife.

Step 2: Hollow Out Potato Shells

Allow baked potatoes to cool until comfortable to handle.

Slice potatoes lengthwise and carefully scoop out interior flesh, leaving a thin layer of potato attached to skin.

Keep potato flesh for another recipe or mashing.

Increase oven temperature to 450°F.

Step 3: Season and Crisp Potato Shells

• Melted butter
• Garlic powder
• Onion powder

Brush potato shells inside and outside with seasoned butter.

Return to baking sheet and bake for 10 minutes.

Flip shells and bake additional 10 minutes until edges become golden and crispy.

Step 4: Add Delicious Toppings

• Shredded cheddar cheese
• Monterey Jack cheese
• Crumbled bacon pieces

Return to oven for 5 minutes until cheese melts completely.

Step 5: Finish and Serve

Garnish potato boats with chopped green onions.

Add dollop of sour cream if desired.

Serve immediately while warm and cheese is gooey.

Baked Potato Skins – Helpful Tips

• Choose medium-sized Russet potatoes with smooth, firm skin for the best texture and crispy results.
• Leave a thin layer of potato attached to the skin to maintain structure and prevent flimsy skins that fall apart.
• Brush potato skins generously with garlic-infused butter on both sides to ensure maximum crispiness and flavor absorption.
• Grate cheese fresh for better melting and more even coverage across potato skins.
• Cook bacon until extra crispy before crumbling to add a satisfying crunch and intense smoky flavor to the dish.

Keeping and Rewarming Baked Potato Skins

• Place cooled potato skins in an airtight container, separating layers with parchment paper. Seal tightly and refrigerate for up to 3-4 days, keeping their crispy texture intact.
• Wrap individual potato skins in aluminum foil, then store in a freezer-safe bag. Freeze for maximum 1 month to maintain quality and prevent freezer burn.
• Preheat oven to 375°F. Arrange potato skins on a baking sheet, covering loosely with foil to prevent drying. Warm for 10-12 minutes until heated through and cheese re-melts.
• Place potato skins on microwave-safe plate, heat for 30-45 seconds. Watch carefully to avoid soggy texture, and consider adding extra cheese for renewed crispiness.

Tasty Pairings for Baked Potato Skins

• Flavor-Boosting Beer Pairing: Grab a crisp amber ale or hoppy IPA that cuts through the rich, cheesy potato skins. These beers complement the salty bacon and creamy cheese with their bold, refreshing profiles.
• Creamy Dip Companion: Whip up a zesty ranch or blue cheese dressing for extra tangy dipping action. The cool, herbal notes perfectly balance the warm, crispy potato skins and enhance their savory flavors.
• Bright Salad Sidekick: Toss together a light arugula salad with lemon vinaigrette to provide a fresh, peppery contrast. The acidic dressing helps cleanse the palate between bites of rich, cheesy potato skins.
• Wine Lover's Match: Choose a medium-bodied Pinot Noir with enough acidity to cut through the cheese and bacon. Its fruity undertones and smooth finish create a delightful harmony with the potato skins' robust flavors.

Baked Potato Skins With a Twist

• Vegan Potato Skins: Replace butter with olive oil, swap cheese with nutritional yeast or vegan cheese, and use coconut bacon or tempeh bacon bits for a plant-based alternative.
• Gluten-Free Cheesy Potato Skins: Ensure all ingredients are certified gluten-free, such as using gluten-free bacon and checking seasoning labels for hidden gluten.
• Loaded Vegetable Potato Skins: Replace bacon with roasted bell peppers, sautéed mushrooms, and caramelized onions for a vegetable-packed version that's equally satisfying.
• Low-Carb Cauliflower Skins: Substitute potato with roasted cauliflower halves, maintaining the same cheese, bacon, and green onion toppings for a lower-carbohydrate option.

FAQs

• Can I use different types of potatoes for this recipe?

Russet potatoes work best because they have a starchy texture and thick skin that becomes crispy when baked. Other potato varieties might not give the same crispy result.

• How can I make these potato skins healthier?

Replace bacon with turkey bacon or add more vegetables like diced bell peppers or spinach. Use reduced-fat cheese and Greek yogurt instead of sour cream to cut down on calories.

• Is it necessary to use both cheddar and Monterey Jack cheese?

No, you can use just one type of cheese if you prefer. The key is using a cheese that melts well and provides good flavor. Pepper jack or a sharp cheddar also work great.

• What if I don't have a microwave to melt the butter?

You can melt butter on the stovetop in a small saucepan over low heat. Just be careful not to burn it, and stir occasionally until it’s completely melted.

Baked Potato Skins Recipe

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4.7 from 40 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Crispy potato skins loaded with melted cheese and bacon offer a mouthwatering classic appetizer perfect for game day gatherings. Savory, crunchy, and irresistibly simple, these baked potato skins deliver crowd-pleasing flavor you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Potatoes:

• 6 small to medium russet potatoes

Cheese and Protein:

• 1/2 cup (120 ml) finely shredded cheddar cheese
• 1/2 cup (120 ml) finely shredded monterey jack cheese
• 4 slices bacon, crispy cooked and chopped

Seasonings and Additional Ingredients:

• 1 1/2 tablespoons (22 ml) canola oil or olive oil
• 3 tablespoons (45 ml) butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 green onion, finely sliced
• sea salt
• sour cream (optional)

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Instructions

1. Prepare potatoes by preheating oven to 375°F. Thoroughly wash Russet potatoes, pat dry, and puncture multiple times with a fork. Lightly coat with oil and generously season with salt. Place directly on baking sheet and roast for 50-60 minutes until tender when pierced and skin turns crispy. Allow potatoes to cool until comfortable to handle.
2. Increase oven temperature to 450°F. Slice potatoes lengthwise and carefully hollow out interiors, maintaining a thin potato layer against skin for structural integrity. Leave approximately ¼-inch potato attached to prevent fragile skins.
3. Create seasoned butter mixture by melting and combining butter with garlic and onion powder. Meticulously brush mixture onto both interior and exterior potato skin surfaces. Return to baking sheet and roast for 10 minutes, then flip and continue baking additional 10 minutes to achieve maximum crispiness.
4. Distribute cheddar and Monterey Jack cheeses evenly across potato skins. Sprinkle crispy bacon pieces across cheese layer. Return to oven for 5 minutes until cheese melts completely and becomes gloriously bubbly.
5. Remove from oven and garnish with freshly chopped green onions. Optional: Add dollop of sour cream for extra richness. Serve immediately while warm and cheese remains gooey.

Notes

• Choose large, uniform Russet potatoes for the most consistent and crispy potato skins that hold their shape perfectly.
• After scooping out potato flesh, pat the skins dry with paper towels to ensure maximum crispiness and avoid excess moisture.
• Swap bacon for crispy mushrooms or diced jalapeños to create vegetarian or spicy variations that suit different dietary preferences.
• Prepare potato skins partially ahead of time by baking and scooping, then refrigerate. Finish with butter and toppings right before serving for quick entertaining.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 30 mg