Crispy Oven Baked Potato Skins

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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.

Potatoes

  • 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
4.92 from 48 votes
Review Recipe

Crispy Oven Baked Potato Skins

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

Ingredients

  • 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

Follow Spend with Pennies on Pinterest

Instructions

  • 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.

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.)

Keyword potato skins
Course Appetizer
Cuisine American
Baked Potato Skins with writing
Baked Potato Skins with title
About the author

Holly

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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!

More Posts by Holly

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Comments

  1. If I were to make them ahead of time, what step do I leave off at before I freeze them? And then once I take them out of the freezer do I just follow where I left off? Will they turn out as crispy if made from frozen?

    1. I often prep these ahead of time. Bake and scoop out the potatoes and freeze the shells uncooked. When you’re ready to cook them, remove from the freezer and brush with oil proceeding with step 3.

      1. I really don’t find the need to add extra time, they’re quite thin and thaw very quickly in the oven. If you would like them to be a bit more crispy you could add few minutes.

  2. These were delicious! Able to do prep work ahead of time so it didn’t take much when time for dinner. We had it as a side dish with steak. Yum!5 stars

  3. I made this today and huge hit while watching football- Skin was crispy and it was really favorful. Will be making this again5 stars

  4. First time making these turned out perfect. The butter mix brush to crisp them up is key. We ‘baked’ our potatoes first in the microwave to speed up prep time. Definitely will make these again soon5 stars

    1. Hi Cathy, I’m so glad these worked out for you! Thanks for leaving a rating and a comment! :)

  5. CRISPY OVEN BAKED POTATO SKINS –

    These were amazing; better than the restaurant. I didn’t have the chives or green onions, but it didn’t matter. I was so happy with the results.5 stars

  6. How long do you bake the potato before pulling them out to hollow out? You left that out and as someone who’s still learning how to cook doesnt just know everything about cooking or times. A huge oversight that made this recipe impossible

  7. Holly

    Five stars*****

    I Recently retired, I am not a cook. Followed your recipe and I think I made the worlds best potato skins. Easy to follow instructions and now I have a challenge with friends and family for the upcoming spring break.

    Fun stuff!

    Les5 stars

  8. Holly, these are OUTSTANDING !!! I have made these twice now and I love the method you use roasting the bottoms and split tops after baking. I do add fresh minced garlic to the butter/seasoning mixture before brushing on the inside and outside of the potato skins. I topped them with shredded sharp cheddar & jack cheese & fresh baked crisp bacon pieces- warmed in oven and then served with green onion and sour cream. Soooo yummy! My hubby and I love these. Thanks so much for the great recipe! Cheers!5 stars

  9. These were amazing and super easy but a little work intensive. The flavors were on point and wayyy better than any store or restaurants.5 stars

    1. Hi Mark, You can always bake them a little longer in step 4 for additional crispiness if you prefer.

  10. The potatoes were so tasty. My 17 year old son is picky and he wants me to make the potato skins more often. Thank you so much for the recipe!5 stars

  11. I grew up in the Bronx and my mother made potato pancakes and I loved them
    living in south Alabama now
    will try to make myself5 stars

  12. Great recipe. Very easy and really good. Cooked the potatos the night before, scooped in the morning so was easy to throw together after guests arrived. Very crispy for baked.5 stars

      1. Hi. After reading the great reviews, we are going to make these this weekend. If we were to freeze some for later, I was confused with the instructions.. Do we freeze just the empty shells? Or Fill shells with Cheese and fixings then freeze for use at a later times? Thank you.