Homemade Potato Skins are one of my absolute favorite appetizer recipes! These easy baked potato skins are deliciously crispy with a garlic buttered exterior and then fully loaded with bacon, cheese and green onions!

Serve these at any party for the perfect spread alongside Pigs in a BlanketSpinach Artichoke Dip and Baked Buffalo Wings!

Baked Potato Skins dipped in sour cream

Loaded Potato Skins

Potato skins are delicious and easy to make.  We use russet potatoes as the skins hold up well (but save the skins from baked sweet potatoes, because you can eat sweet potato skins and they’re amazing in this recipe too)!

Most restaurant style potato skins are deep fried and then the toppings are added and they’re broiled. While I love them, I don’t love how greasy they can be (and homemade potato skins are so much better).

This recipe bakes the potato skins until crisp and then adds toppings and they bake a few minutes more until the cheese is melted.

Delicious Baked Potato Skins with chopped green onion

How to Make Potato Skins

Potato skins are simple to make and they taste amazing! They’re easy to crisp up in the oven and can be prepped ahead of time if you’re having guests.


  • Choose smaller potatoes to make bite sized snacks.
  • Use russet potatoes and bake potatoes in the oven until tender.
  • Cool completely before cutting. Save the inside for Baked Potato Soup or use to make Mashed Potatoes.
  • Cut lengthwise and use a spoon to scoop out the flesh. I usually leave about 1/4″ of potato in the shell. You need enough to allow the potato to hold up.

Toppings for Baked Potato Skins

Fill the skins with your favorite toppings and bake. Add cheese and bacon or turn these into a meal with heartier toppings. The possibilities are endless:

  • Bacon, cheddar and chive/onions dipped in sour cream for the classic potato skin recipe
  • Ground beef seasoned with Taco Seasoning, cheese and cilantro
  • Leftover Crock Pot Pulled Pork (with Mac and Cheese in the bottom of if you have some)
  • Create Jalapeno Popper Potato Skins for a spicy twist on the usual
  • Fill with Sloppy Joe meat and cheese for a fun potato skins meal

Baked Potato Skins with sour cream

Can Potato Skins Be Made Ahead of Time

Yes they sure can! If I am making a recipe that needs cooked potatoes (like Loaded Mashed Potato Cakes or Twice Baked Potato Casserole) I simply bake the potatoes and scoop out the flesh.

Freeze the empty shells on a baking pan and then once frozen, stack them in a freezer bag. They’ll keep for several months in the freezer. Bake these easy potato skins starting right from frozen, no need to defrost first!

More Appetizer Recipes You’ll Love

Baked Potato Skins in white dish
4.95 from 78 votes↑ Click stars to rate now!
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Crispy Oven Baked Potato Skins

Crispy garlic buttered potato skins filled with cheese and bacon are the perfect appetizer!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 5 baked potatoes small
  • 2 tablespoons unsalted butter melted
  • ½ teaspoon parsley
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon garlic powder
  • 3 slices cooked bacon finely chopped or 3 tablespoons bacon bits
  • 2 tablespoons chives or green onions
  • 1 cup cheddar cheese
  • sour cream for serving


  • Preheat oven to 425°F. Combine butter, parsley, seasoned salt and garlic powder in a small bowl. Set aside.
  • Ensure baked potatoes are cooled. Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼" shell (or more if you'd prefer).
  • Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in baking dish. Bake 15 minutes.
  • Flip potatoes over and bake an additional 5 minutes or until slightly browned and crisp.
  • Fill each potato with cheese and bacon. Return to the oven for another 5-7 minutes or until cheese is melted and bubbly.
  • Remove from the oven, top with chives and serve with sour cream.
4.95 from 78 votes

Nutrition Information

Calories: 155 | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 287mg | Potassium: 40mg | Vitamin A: 350IU | Vitamin C: 0.6mg | Calcium: 136mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Very Tasty! I used a 1/2 tsp of spicy tomato sauce, peppers in oil and spices, Italian cheeses and they were delicious! The baking/seasoning the skins prior to stuffing, is a game changer. Thanks for a great recipe :)5 stars

  2. Awesome recipe they came out so delicious my whole family loved them, I will definitely be making these again soon, I highly recommend this recipe for anyone while loves cheese, bacon, and potatoes! Thank you so much for sharing this recipe, it is out of the ballpark.5 stars

  3. Nice recipe. Questions – if I make the shells for freezing, do I brush them and crisp them in the oven first, and then freeze? When I want to use them right from the freezer, how long would they need to bake them when “loaded” at since they’re frozen? Lastly, can you “load” them with the cheese, bacon, green onion (hold off on the sour cream of course) and then freeze them?

    1. I freeze them without baking first but if you’re going to add all of the toppings, you can make the recipe up to step 4 and then cool the skins. Once cooled, fill them with your toppings and freeze. They will need an extra 5 minutes or so.

  4. Me and my girls(23 & 26) absolutely LOVE LOVE the flavoring of these potato skins!!! They are 1000 percent better than TGI Friday’s potato skins. Thank you for a marvelous recipe SWP :)5 stars

  5. I’ve made potato skins a gazillion times at work where there was a deep fryer but never at home where there isn’t a deep fryer. I was given a free bag of potatoes at the grocery store for Christmas and there is no way I can use them before going bad so I thought I’d make potato skins. I made the NYTimes recipe first with one potato and I was underwhelmed. I had baked quite a few to freeze so seeings as I had everything out I decided to try this recipe with another potato. I didn’t have any parsley or garlic powder but aside from that I made it exactly as written and they were excellent!! Thank you so much!5 stars

  6. Made these today for the first time and they were great. I have always loved potato skins but never could get them to taste the same or be as crispy and I would get at the restaurants, but these were the best I have ever eaten. Followed the recipe to the tee. Thanks so much for sharing this recipe with us.5 stars

  7. These are crispy and delicious. I bake my potatoes ahead of time which makes for an easy prep at dinnertime. My husband and I love them!5 stars

    1. Hi Karyn, you can prep these ahead of time and pop them in the oven when ready to crisp them up and serve!

  8. These were a huge hit with my family! I made them with baby potatoes so they’d be bite size. Will definitely be making these again!5 stars

  9. This recipe does not say how long to initially cook the potatoes. It jumps to after they have been baked. Am I missing something?

  10. Hello, Holly. Making this recipe today…fresh or dried parsley? I bought fresh, but second guessed when I saw the amount used in recipe. Have to add…this is a great gluten free addition to my recipes.
    Thank you.

  11. Recipe was fine except it missed the step about baking them before so now I have already cut my potatoes and now I don’t know what to do….. when putting a recipe online you need to make sure you include ALL of the directions.

    1. Erinn, the ingredients ask for baked potatoes. You could wrap them in foil and bake them, then cool for the recipe.