These crispy oven baked potato skins are the perfect game day snack or party appetizer, loaded with melted cheddar cheese, crispy bacon, and fresh green onions. Ready in about an hour with simple ingredients you probably already have!
You know that feeling when you’re craving something crispy, cheesy, and totally indulgent? Yeah, these potato skins hit that spot every single time. I first made these for a Super Bowl party years ago, and now they’re practically demanded at every gathering. Honestly, they’re so good that I’ve been known to make them “just because” on a random Tuesday night.
Table of Contents
Why You’ll Love This Recipe
Listen, these aren’t your average potato skins. We’re talking perfectly crispy shells that shatter when you bite into them, brushed with garlic butter and loaded with all the good stuff. They’re way better than what you’d get at a restaurant, and you can totally customize them to your liking. Plus, you get to use up those potato insides for another meal (hello, cheesy potato egg scramble for breakfast tomorrow). It’s a win-win situation if you ask me.
The secret? Baking them twice. I know it sounds like extra work, but trust me—that double bake is what gets them super crispy on the outside while keeping just enough potato inside to make them sturdy and delicious.
Ultimate Crispy Oven Baked Potato Skins
Equipment
- Oven
- baking dish
- small bowl
- Spoon
Ingredients
Potatoes
- 6 small baking potatoes (russets)
Butter Mixture
- 2 tablespoons unsalted butter melted
- ½ teaspoon dried parsley
- ¼ teaspoon seasoned salt
- ¼ teaspoon garlic powder
Toppings
- 3 slices bacon cooked and crumbled
- 2 tablespoons green onions or chives sliced
- 1 cup cheddar cheese shredded
For Serving
- sour cream
Instructions
- Preheat oven to 425°F. Scrub potatoes and pierce each 5-6 times with a fork. Bake directly on middle rack for 40-50 minutes until tender.
- Let potatoes cool for 10-15 minutes. Slice in half lengthwise and scoop out insides, leaving 1/4-inch flesh.
- Mix melted butter, parsley, seasoned salt, and garlic powder. Brush mixture on inside and outside of potato skins.
- Place potato skins cut side down in baking dish. Bake for 15 minutes, flip, and bake another 5 minutes until crispy.
- Fill potato skins with cheddar cheese and bacon. Bake 5-7 minutes until cheese melts. Sprinkle with green onions and serve with sour cream.
Notes
What You’ll Need
Here’s the lineup. Nothing fancy, just good, simple ingredients that pack a serious flavor punch.
| Ingredient Category | What You Need |
|---|---|
| For the Potatoes | 6 small baking potatoes (russets work great here) |
| Butter Mixture | 2 tablespoons unsalted butter, melted<br>½ teaspoon dried parsley<br>¼ teaspoon seasoned salt<br>¼ teaspoon garlic powder |
| Toppings | 3 slices bacon, cooked and crumbled (or 3 tablespoons bacon bits if you’re short on time)<br>2 tablespoons sliced green onions or chives<br>1 cup shredded cheddar cheese |
| For Serving | Sour cream (don’t skip this—it’s non-negotiable) |
How to Make Crispy Oven Baked Potato Skins
Alright, let’s walk through this together. It’s honestly pretty straightforward once you get going.
Baking the Potatoes
First things first, crank your oven up to 425°F. While it’s heating up, give those potatoes a good scrub under cold water. Nobody wants gritty potato skins, right?
Grab a fork and stab each potato 5-6 times all over. This lets the steam escape so they don’t explode in your oven (yes, that can happen, and yes, it’s a mess). Pop them directly on the middle oven rack and let them bake for 40-50 minutes. You’ll know they’re done when you can easily poke a fork through them without much resistance.
Pull them out and let them cool down until you can handle them without doing that awkward hot-potato juggling dance. This usually takes about 10-15 minutes.
Preparing the Potato Skins
Now comes the fun part. Slice each potato in half lengthwise, and using a small spoon (I like to use a grapefruit spoon if you have one), carefully scoop out the insides. Leave about a ¼-inch of potato flesh attached to the skin—this is important because it keeps the skins sturdy and gives you something to bite into.
Pro tip: Save those scooped-out potato insides in an airtight container. They’re perfect for mashed potatoes, potato pancakes, or mixing into scrambled eggs the next morning.
The Magic Butter Mixture
In a small bowl, mix together your melted butter, parsley, seasoned salt, and garlic powder. This combo is basically liquid gold. Brush it generously on both the inside and outside of each potato skin. Don’t be shy with it—this is where so much of the flavor comes from.
Getting Them Crispy
Place your potato skins cut side down in a baking dish or 9×13 inch pan. Back into that 425°F oven they go for 15 minutes. This first round of baking gets the bottoms nice and crispy.
Flip them over (carefully, they’ll be hot!) and bake for another 5 minutes or until they’re starting to brown and get crispy around the edges. You want them to have that satisfying crunch when you bite into them.
Loading Them Up
This is where things get really good. Fill each crispy potato skin with shredded cheddar cheese and those bacon crumbles. Be generous—we’re not holding back here. Pop them back in the oven for 5-7 minutes, just until the cheese gets all melty and bubbly.
Pull them out, sprinkle with fresh green onions, and get ready to serve them with a big bowl of sour cream on the side.
Expert Tips for Perfect Potato Skins
Choose the right potatoes. Russet potatoes are your best friend here. They’ve got thick skins and a starchy interior that crisps up beautifully. Avoid red potatoes or Yukon golds for this recipe—they just don’t get as crispy.
Don’t rush the cooling. I know it’s tempting to dive right in after baking the potatoes, but let them cool enough to handle comfortably. You’ll be able to scoop out the insides more cleanly, and you won’t burn your fingers.
Brush everywhere. When you’re applying that butter mixture, make sure you get both the inside AND outside of the skins. The outside needs love too if you want maximum crispiness.
Watch them closely at the end. Ovens vary, so keep an eye on your potato skins during that final cheese-melting stage. You want melted and bubbly, not burned and sad.
Delicious Variations to Try
Loaded Baked Potato Style
Add some cooked broccoli florets along with the cheese and bacon. Top with extra sour cream and maybe even some ranch dressing for the ultimate loaded experience.
Mexican-Inspired
Swap the cheddar for a Mexican cheese blend, add some black beans and corn, and top with jalapeños, salsa, and a squeeze of lime. Game changer.
Buffalo Chicken
Toss some shredded rotisserie chicken in buffalo sauce and mix it with the cheese before filling the skins. Top with blue cheese crumbles and celery leaves. Your taste buds will thank you.
Vegetarian Dream
Skip the bacon and load up with sautéed mushrooms, caramelized onions, and maybe some diced bell peppers. Still totally satisfying.
Pizza Style
Use mozzarella cheese instead of cheddar, add some pepperoni or Italian sausage, and brush the skins with garlic butter mixed with Italian seasoning. Serve with marinara for dipping.
Troubleshooting Common Issues
Skins aren’t crispy enough? You might not have baked them long enough in that second stage. Next time, add a few extra minutes and make sure your oven is fully preheated. Also, don’t overcrowd your pan—the skins need air circulation to get crispy.
Skins fell apart when scooping? The potato might not have been fully cooked, or you may have scooped too aggressively. Be gentle and make sure you’re leaving that ¼-inch border of potato flesh.
Toppings sliding off? This usually means the skins weren’t dried out enough before topping. After flipping them for that second bake, let them go the full 5 minutes (or even a touch longer) before adding cheese and bacon.
Butter mixture pooling in the bottom? Pat the skins dry with a paper towel before brushing with butter. Also, make sure they’re well-drained if any moisture accumulated during cooling.
Storage and Reheating
Here’s how to keep your potato skins delicious even as leftovers (if you have any, that is).
| Storage Method | Instructions | How Long |
|---|---|---|
| Refrigerator | Store in an airtight container once cooled | 3-4 days |
| Freezer | Freeze before adding toppings for best results. Wrap individually in plastic wrap, then place in a freezer bag | Up to 3 months |
| Reheating | Oven at 375°F for 10-15 minutes until crispy and heated through. Microwave works in a pinch but won’t be as crispy | N/A |
No-Waste Kitchen Ideas
Don’t toss those potato insides! Mix them with a little butter, milk, salt, and pepper for quick mashed potatoes. Or fold them into your morning eggs for a hearty breakfast. You can even freeze them for later use in soups or casseroles. Waste not, want not, right?
Nutrition Information
Here’s the breakdown per serving (based on 12 potato skin halves, or about 2 per person).
| Nutrient | Per Serving (2 halves) |
|---|---|
| Calories | 245 |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 320mg |
| Total Carbohydrates | 26g |
| Dietary Fiber | 2g |
| Protein | 9g |
Keep in mind these are estimates and can vary based on exactly how much cheese you pile on (no judgment if you go heavy on the cheese—I always do).
Crispy Oven Baked Potato Skins FAQs
Can I make crispy oven baked potato skins ahead of time?
Absolutely! Bake the potatoes, scoop them out, and brush with the butter mixture up to 24 hours in advance. Store the prepared skins in the fridge, then proceed with the crisping and topping steps when you’re ready to serve. They’ll taste freshly made and you’ll save yourself the stress of doing everything at once.
What’s the best cheese for potato skins?
Cheddar is classic and melts beautifully, but honestly, you can use whatever you love. Monterey Jack, pepper jack for some heat, or even a blend of cheeses works great. Sharp cheddar gives you more flavor punch, while mild cheddar is more kid-friendly.
Can I use turkey bacon instead of regular bacon?
Sure thing! Turkey bacon will work just fine, though it won’t be quite as crispy or flavorful as the real deal. You could also try pancetta or even crispy prosciutto if you’re feeling fancy. Vegetarians can skip the bacon entirely or use coconut bacon for a smoky flavor.
How do I keep potato skins from getting soggy?
The key is making sure they’re completely dried out during that second bake before adding toppings. Also, don’t add the sour cream until serving time—adding it before baking will definitely make them soggy. If reheating leftovers, always use the oven, not the microwave.
Can I make these in an air fryer?
You bet! After scooping and brushing with butter, air fry at 400°F for about 8-10 minutes, flipping halfway through. Add your toppings and air fry for another 2-3 minutes until the cheese melts. They come out super crispy this way and it’s a bit faster than the oven method.
Time to Get Cooking!
So there you have it—crispy, cheesy, bacon-loaded perfection in potato skin form. These oven baked potato skins are honestly one of my favorite things to make when I’m having people over, or when I just need something comforting and delicious on a lazy weekend.
The best part? Once you nail the basic recipe, you can get creative with all sorts of toppings and flavors. Check out more comfort food favorites like strawberry mousse for dessert, or keep the cozy vibes going with irresistible strawberry cobbler.
Give these a try this weekend and let me know how they turn out! Pin this recipe on Pinterest so you can find it later, and drop a comment below telling me your favorite way to load up potato skins. I’m always looking for new ideas to try. Happy cooking, friends!
