Quick Potato Skins are an easy way to take an ordinary vegetable and turn it into something the whole family loves. These are crispy, healthy and loaded with delicious toppings! To enjoy them with some spicy tang, top them with our 15-Minute Homemade Hot Sauce!
I’ve shared how you can cook a baked potato 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 of potato skins, then we need to have a little chat.
Ridiculously Easy Potato Skins
Why are 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.
- 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 an explosion in your mouth that you MUST experience at least once in your life.
And it should definitely be tonight. Yes, make it 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. And just when I thought potato skins wouldn’t go over so well as leftovers…
The kids LOVE it when I give them leftover potato skins in their lunches. And you know what? I don’t feel one ounce of mom guilt letting them have it.
Why? Because I made them and I know what’s in them. You can’t say the same thing for most things found in a kid’s lunchbox nowadays…
I will admit though, that there is a drawback to potato skins and that’s the time it takes to cook a 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.
Ingredients for Easy Potato Skins
With just 8 simple ingredients, this 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.
- Cheddar cheese
- Sour cream
- Green onions
How to Make Ridiculously Easy Potato Skins
Here are a few steps to make this potato skin recipe super fun and easy to make…
- Bake the potatoes in the oven.
- While your potatoes are doing their thing in the oven, take 10 minutes to prepare the toppings:
- Scoop the potato flesh out of the skins and save for mashed potatoes or another recipe like potato salad.
- Broil for a few minutes to crisp the potato skins and melt the cheese…
- Add toppings!!!!
Put it all together and what do you get? A side dish that your family will absolutely love and one that will easily make it to your weekly meal plan!
Ways to Make this Meal Faster…
- 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 you’re 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.
- 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.
What Can You Do with the Inside of the Potato Skin?
You can make mashed potatoes, of course!!! Or how about potato salad?
Can you Freeze Potato Skins?
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.
Interested in more easy side dishes? Try These…
- Easy Oven Roasted Potatoes
- Easy Roasted Broccoli
- Rich and Creamy Mashed Cauliflower
- Creamy Cauliflower Sauce
- Instant Pot Sweet Potatoes
- 8 small russet potatoes (about 3-4 inches long each)
- 2 Tbsp butter, melted
- 1 cup shredded cheddar cheese
- 8 pieces bacon
- ¼ - ½ cup sour cream
- 2 green onions, green parts sliced*
- Preheat oven to 400F.
- Poke potatoes several times with a fork and wrap 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 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 cookie 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.