Description
These crispy baked potato skins are the ultimate appetizer—golden brown, crunchy, and loaded with melted cheese, smoky bacon, and fresh green onions. Perfect for game nights, parties, or a delicious snack, they’re easy to make and even better than restaurant versions. Serve with sour cream for a classic finish.
Ingredients
Scale
- 6 small to medium Russet potatoes
- 1 ½ tablespoons canola oil or olive oil
- Sea salt, to taste
- 3 tablespoons butter, melted
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar cheese
- ½ cup finely shredded Monterey Jack cheese
- 4 slices bacon, crispy cooked and chopped
- 1 green onion, finely sliced
- Sour cream (optional)
Instructions
- Prepare the potatoes: Preheat the oven to 375°F (190°C). Scrub the potatoes clean and dry them completely. Using a fork, pierce each potato 8-10 times to prevent bursting. Rub with oil, season with salt, and place them on a baking sheet. Bake for 50-60 minutes until fork-tender. Allow them to cool until they are easy to handle.
- Slice and scoop: Increase the oven temperature to 450°F (230°C). Cut each potato in half lengthwise. Using a spoon, carefully scoop out the inside, leaving about ¼ to ½ inch of potato attached to the skin. Save the removed potato for another dish.
- Crisp the skins: Melt the butter and stir in the garlic powder and onion powder. Brush both sides of the potato skins with the butter mixture. Place them back onto the baking sheet, skin-side up, and bake for 10 minutes. Flip them over and bake for another 10 minutes until they become crispy and golden brown.
- Add the toppings: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the potato skins. Top with the crispy bacon pieces. Return to the oven and bake for about 5 minutes or until the cheese is fully melted.
- Garnish and serve: Remove from the oven and sprinkle with finely sliced green onions. Serve immediately with sour cream on the side for dipping.
Notes
- For extra crispy skins, bake the scooped-out potatoes an additional 5 minutes before adding toppings.
- Save the scooped-out potato flesh to make mashed potatoes or potato pancakes.
- For a spicy kick, add diced jalapeños or use pepper jack cheese.
- To store, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for the best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato skin
- Calories: 330 kcal
- Sugar: 1g
- Sodium: 175mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 33mg