If you’ve ever been to a sports bar or family diner in the U.S., chances are you’ve seen potato skins on the menu. This popular appetizer is crispy, cheesy, and downright addictive. Potato skins are made by scooping out baked potatoes, brushing them with butter or oil, and stuffing them with melted cheese, crispy bacon, and green onions. They’re then baked until golden and served with sour cream or your favorite dip. Whether you’re throwing a party or craving something savory at home, potato skins bring comfort and crunch in every bite.
Quick Facts
Here’s a quick look at the basics of this delicious recipe:
| Category | Details |
|---|---|
| Course | Appetizer or Snack |
| Cuisine | American |
| Difficulty | Easy |
| Servings | 6 potato skins |
| Prep Time | 15 minutes |
| Cooking Time | 45 minutes |
| Calories (per skin) | Around 180 |
Equipment Needed
To get perfect potato skins, having the right tools on hand makes all the difference. Here’s everything you’ll need:
- Baking sheet – For baking the potatoes and then crisping the skins.
- Aluminum foil – To line your baking sheet for easier cleanup.
- Microwave or oven – To cook the potatoes initially (microwave for speed, oven for flavor).
- Sharp knife – To halve and scoop out the potatoes neatly.
- Spoon – A medium or small spoon works best for removing the inner potato flesh.
- Mixing bowl – To mix butter or oil with seasoning.
- Pastry brush – To brush butter or oil inside the potato skins.
- Tongs – For flipping the skins without burning your hands.
- Grater – To shred cheese (if not using pre-shredded).
- Skillet or frying pan – For crisping the bacon.
- Paper towels – For draining excess grease from bacon.
Ingredients
Here’s everything you need to make 6 loaded potato skins:
- 3 large russet potatoes
- 2 tablespoons olive oil or melted butter
- Salt and black pepper (to taste)
- 1 cup shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- 3 tablespoons chopped green onions or chives
- Sour cream (for serving)
Instructions
Follow these easy steps for perfect, crispy potato skins:
- Bake the Potatoes
Preheat oven to 400°F (200°C). Wash and dry potatoes. Prick each one with a fork and bake for about 45 minutes or until fork-tender. Let cool slightly. - Cut and Scoop
Slice each potato in half lengthwise. Use a spoon to scoop out the center, leaving about 1/4-inch of potato attached to the skin. - Season the Skins
Brush both sides of the skins with olive oil or butter. Season with salt and pepper. - Bake Again
Place skins skin-side down on a baking sheet. Bake at 425°F (220°C) for 10 minutes, then flip and bake another 5 minutes. - Add Toppings
Sprinkle cheese and bacon into each skin. Return to oven for 5–7 minutes or until cheese is melted and bubbly. - Garnish and Serve
Top with chopped green onions and serve with sour cream or your favorite dipping sauce.
Essential Note:
Don’t throw away the scooped-out potato flesh! Use it for mashed potatoes, soups, or even hash browns the next day. Also, choose russet potatoes for the best crispy texture — their thick skin holds up well in the oven.
