Cheese, bacon, sour cream, and green onions take this potato skins recipe over the top! These crispy, flavorful potato skins elevate a frugal favorite into an amazing side dish or appetizer.
I’ve shared how you can make baked potatoes crazy fast, and today I’m showing you why.
Allow me to introduce the amazing, incredible, always a hit and not made nearly often enough, good enough as a side dish and NOT just an appetizer: potato skins.
Wait – did she really just say POTATO SKINS?!
Aren’t those just wanna-be vegetables filled with unhealthy saturated fat and deep-fried for 15 minutes to oblivion?
Oh friends, if this is what you think, then we need to have a little chat.
This easy potato skins recipe is SO delicious and full of flavor without all of that funky stuff! If you’ve never made potato skins before, it’s time to start.
RIDICULOUSLY EASY POTATO SKINS RECIPE
Why are loaded potato skins one of my favorite side dishes to prepare? Here are five good reasons…
- Potato skins are made of POTATOES, which the last time I checked, were a vegetable. AND they’re a CHEAP vegetable.
- Butter and cheese are healthier than you think. Both contain healthy fats and proteins.
- Bacon. Because everything’s better with bacon.
- We’re keeping a good amount of potato flesh so it’s not like you’re literally serving just the skin of the potato.
- The combination of potato + butter + cheese + bacon + sour cream + chives is a flavor explosion in your mouth that you MUST experience at least once in your life. And it should definitely be tonight.
Yes, make potato skins tonight. Your family will love you forever and ever.
How do I know? Because every time I make potato skins they are LITERALLY devoured in minutes.
I’ve had to start making a double batch because the family loves them so much!
POTATO SKIN RECIPE INGREDIENTS
With just 8 simple ingredients, this potato skin recipe is satisfying and delicious!
- Russet potatoes. Choose smaller potatoes. Potato skins cook better and taste the best when they can be eaten in 4-5 bites.
- Butter. Alternatively, some people use olive oil, and that’s okay if you don’t want butter, but canola oil is not recommended.
- Salt and ground black pepper. Simple seasonings are all you need here.
- Cheddar cheese. I like the classic flavor of shredded cheddar cheese, but you can also use Colby jack, pepperjack, or mozzarella if that’s what you have on hand.
- Bacon. Aim for about 1 piece of bacon per potato.
- Sour cream. This gives a creamy, tangy finish to the potato bites.
- Green onions. Not only do these make your potato skins look prettier, but you get extra zippy flavor! You could also do a sprinkle of chives instead.
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
HOW TO MAKE POTATO SKINS
Ready to learn how to make cheesy potato skins? There are several steps, but I promise these are ridiculously easy to make!
Step 1. Preheat the oven to 400F.
Step 2. Poke the potatoes several times with a fork and wrap them with aluminum foil. Place directly on the oven rack, in the center of the oven, and bake until a knife easily pierces through, about 50-60 minutes. Alternatively, use one of these other baked potato cooking methods.
Step 3. While your potatoes are doing their thing in the oven, take 10 minutes to prepare the toppings: melt the butter, grate the cheese, and slice the green onions. Slice the bacon into small pieces and cook bacon until it is barely crispy.
Step 4. When the potatoes are tender and done, carefully unwrap them – they will be hot. Slice them in half lengthwise and let them sit for about 5 minutes so they’re cool enough to handle.
Step 5. Scoop the potato flesh out of the skins with a spoon, leaving about ¼” worth of the flesh intact all around. Save the potato flesh for mashed potatoes or another recipe like potato salad.
Step 6. Place the potato halves on a baking sheet, skin side down. Brush the inside of the potatoes with melted butter and season generously with salt and pepper.
Step 7. Flip the potatoes over and repeat with the melted butter, salt and pepper.
Step 8. Broil for 2 minutes. Using tongs, flip the potatoes over and broil again for 2 minutes.
Step 9. Top the potatoes with cheese and bacon and broil for 2-5 minutes more, until the cheese is thoroughly melted and just starting to brown.
Step 10. Top with sour cream and green onions as desired, or drizzle with Homemade Hot Sauce for an extra kick! Dipping in ranch dressing or blue cheese dressing is tasty too!
Put it all together and what do you get? A side dish that your family will absolutely love and one that will quickly make it to your weekly meal plan!
If you happen to have any leftover potato skins, let them cool completely before popping them in an airtight container in the fridge for up to 4 days.
You can also freeze potato skins. Flash freeze them in a single layer on a baking sheet for 1 hour before transferring them to a resealable bag. After defrosting, simply warm them in the oven until hot.
POTATO SKIN RECIPE VARIATIONS
- Spicy potato skins. Add some Pickled Jalapeños or Homemade Hot Sauce to the potato skin recipe. Creamy blue cheese complements the hotter flavors.
- Chili baked potato skins. Fill each potato skin with a scoop of chili and top with shredded cheese before broiling. Top with sour cream and green onions.
- Vegetarian potato skins. Skip the bacon and add some steamed broccoli florets and cheddar cheese instead.
- Taco potato skins. Add Ground Beef Taco Meat or black beans with the cheese, and top with sour cream and Salsa or Guacamole after broiling. Top them off with a sprinkle of cilantro and black olives!
- Italian potato skins. Use Parmesan cheese instead of cheddar and add a bit of Italian seasoning along with salt and pepper. Yum!
POTATO SKINS RECIPE TIPS
I will admit that there is a drawback to this easy potato skins recipe and that’s the time it takes to cook an oven baked potato. BUT I’ve found a way around that too.
The key is to plan ahead. You don’t have to plan WAY ahead, just a little bit.
- You can use a slow cooker or an instant pot to cook the potatoes. Bake them while you’re getting ready in the morning (or watching a show before bed).
- You can even microwave the potatoes if you’re really short on time. You can find instructions for all these cooking methods in this post.
- When making bacon for another meal or for a weekend breakfast, set aside some for the potato skins (allow 1 piece per whole potato). It’s easy to make a bunch of bacon without standing over the stove when you bake it in the oven!
- Buy the cheese in bricks, shred it yourself, and freeze it. Just pull out a package from the freezer.
- Sliced green onions will keep in a container for a good 3-4 days too. Pull them out when you’re already chopping something else. You can also freeze chopped green onions, although they aren’t as crisp when thawed as fresh green onions.
SERVE WITH CRISPY POTATO SKINS
I like to serve these potato skins as an easy side dish with dinner, but they’re also great for an appetizer spread! Try them along with these other yummy apps:
- Crostini with your choice of toppings
- Tortilla Chips and Guacamole or Restaurant-Style Salsa
- Soft Pretzels
- French Bread Pizza
- Make sliders with The Best Burger Recipe and these yummy Hawaiian Rolls
- Homemade Pizza Bagel Bites
- Crispy Baked Chicken Wings
POTATO SKINS RECIPES FAQS
What can you do with the inside of the potato skin?
You can make Mashed Potatoes, of course! Or how about Potato Buttermilk Bread? Since you only need about 1 cup of potatoes, it’s the perfect recipe for using up the extra potato flesh here.
Can you freeze potato skins recipes?
Yes! Once completely cooled, flash freeze them for 1 hour. Then place them in a zip-sealed freezer bag. After defrosting, simply warm them in the oven until hot.
Are potato skins healthy?
Yes, this recipe for potato skins is healthy. The skin of the potato contains vitamin C, calcium, and B-complex vitamins!
What is the difference between potato skins and twice-baked potatoes?
Twice baked potatoes are filled with a mixture of the potato flesh, cheese, and cream cheese and then baked again, whereas you remove the potato flesh for potato skins and save it for something else, then broil the potato skins with other toppings like cheese and bacon. Both are delicious, but they’re a bit different.
MORE EASY POTATO SIDE DISHES
- Crispy Baked Potato Wedges
- Easy Oven Roasted Potatoes
- Crispy Hasselback Potatoes
- Instant Pot Mashed Potatoes
- Crash Hot Sweet Potatoes
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Ridiculously Easy Potato Skins
Cheese, bacon, sour cream, and green onions take this potato skins recipe over the top! These crispy, flavorful potato skins elevate a frugal favorite into an amazing side dish or appetizer.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 1x
- Category: Sides
- Method: Oven
- Cuisine: American
Ingredients
- 8 small russet potatoes (about 3–4 inches long each)
- 2 Tbsp butter, melted
- salt
- pepper
- 1 cup shredded cheddar cheese
- 8 pieces bacon
- ¼ – ½ cup sour cream
- 2 green onions, green parts sliced
Instructions
- Preheat oven to 400F.
- Poke potatoes several times with a fork and wrap them with aluminum foil. Place directly on the oven rack, in the center of the oven, and bake until a knife easily pierces through about 50-60 minutes. Alternatively, use one of these other baked potato cooking methods.
- Meanwhile, prepare the butter, cheese, and green onions.
- Slice the bacon into small pieces and cook until it is barely crispy. Drain the bacon pieces on a towel and save the grease for future cooking.
- When the potatoes are done, carefully unwrap them – they will be hot. Slice them in half lengthwise and let them sit for about 5 minutes so they’re cool enough to handle.
- Turn the oven to broil.
- Using a spoon, scoop about the flesh from inside the potato, leaving about ¼” worth of the flesh intact all around. Save the flesh for mashed potatoes or another recipe.
- Place the potato halves on a baking sheet, skin side down. Brush the inside of the potatoes with melted butter; season generously with salt and pepper.
- Flip the potatoes over and repeat with the melted butter, salt and pepper.
- Place under the broiler for 2 minutes, setting the timer so they don’t burn.
- Using tongs, flip the potatoes over and broil again for 2 minutes, using the timer.
- Pull the potatoes out and divide the cheese among the potatoes. Top with bacon and place back under the broiler for 2-5 minutes more, until the cheese is thoroughly melted and just started to brown.
- Top with sour cream and green onions as desired.
Notes
- You can use a slow cooker or an instant pot to cook the potatoes. Bake them while you’re getting ready in the morning (or watching a show before bed).
- You can even microwave the potatoes if you’re really short on time. You can find instructions for all these cooking methods in this post.
- When making bacon for another meal or for a weekend breakfast, set aside some for the potato skins (allow 1 piece per whole potato).
- Buy the cheese in bricks, shred it yourself and freeze it. Just pull out a package from the freezer.
Nutrition
- Serving Size: 1
- Calories: 443
Rebecca
Hi Tiffany,
Question. If I baked the potatoes tonight to prepare for a party tomorrow afternoon, how do I reheat the potato so that I can broil them with the toppings without overcooking them?
Thank you!!
Rebecca
Tiffany
Hi Rebecca! I would put them in the oven at 200F for maybe 15-20 min, just until they’re warm to the touch. That should do it!
Gary
I’m thinking load the skins with your favorite omlet mixture and top with shredded cheese or whatever you like. Should make a great breakfast item. Love your site, btw.
Tiffany
Thanks Gary! Your breakfast idea sounds delish!
Lizeth family of 4 (self, one 5 year old monkey, a 6 year old monkey, and an 8 year old monkey)
These sound AMAZING!! I’ll give them a whirl tonight for my kiddos and use up some leftover chicken tinga as a filling for the skins! And to give it extra spice, I’ll rub some dried, crumbled chiltepines( a little round chile from Mexico) on the outside. The leftover scoop of soft potato from the middle can be used in Friday’s chicken flautas. I love, love, love your site Tiffany!! I’m new to the whole real food eating club but I’m willing to learn!! Lately I just go into your site and put my smartphone in my kid’s hands and ask them to pick out what sounds yummy as we meal plan for next week! I’ve noticed that if I include them more in the process ( like choosing one dinner each to be made, cooking/prepping food with me, and helping grocery shop), that they are more likely to eat and enjoy it!
Heather (contributing author)
Tried this tonight with parmesan instead of cheddar and added a bit of Italian seasoning. AMAZING!
Tiffany
Ooh – I bet that would be a great mix-up in flavor. So glad you enjoyed it Heather!!
Jasmine Oparowski
I love making these, however I have a finicky husband, he only buys store brand boxed yuk. I want to surprise him with homemade ones, but afraid he won’t like them, he is very plain and hard to cook for, all he likes on his boxed potato skins is bacon and cheese, so i am going to make bacon cheese, and a tad of sour cream, hope he can’t tell the difference he will get mad, when we first married i made him his favorite Sirloin steak in broiler, I marinated it in italian dressing thinking most people like it that way, I only cooked for one other man and thats the way he liked it, well I served his steak marinated it came out great but he SNAPPED, I won’t repeat what he said, but needless to say that was 12 years ago i have never marinated steak again in anything, it is just meat and salt. Same with potatoes its just butter and salt, I’m going to put the bacon,cheese on them, he will snarl over scallions I REALLY DON’T WANT TO TAKE THE CHANCE AND GET SCOLDED LOL. I wish he would like baked stufff potatoes i grew up eating homemade ones with scallion, cauliflower, cheddarcheese, and sour cream baked them back in oven (broiler) they were great, my dad owned a restaurant they were a big seller, but i just want my husband to be happy&smile, I am trying it tonight I’m hoping for the best, thanks for sharing this nice recipe, I love skins, and baked stuffed with just about anything in them, to each there own. Love your pinterest page and recipes. Thank you 🙂
Tiffany
If your husband doesn’t like sour cream Jasmine, I’d skip that. They’re just as good with just bacon and cheddar. 🙂
Michelle Williams
I love potato skins. I usually only make them after we out out, why? I always bring home the baked potato skins from our dinners out. Hubby never eats his, I save mine just so I can make potato skins! We tend to buy tiny round white or red potatoes for at home. Because they cook fast for our food and the dogs food we make. No peeling or chopping. But there are times I buy that huge bake of russets at Aldi when its cheap! Then I started blanching potatoes cut into fries,cubes etc. i also made potato skins, and lots of them when hubby brought home a slew of marked down taters I had to cook pronto! I froze those potato skins.