Pin It The first time I made potato skins was during a Super Bowl party years ago. I'd ordered them at restaurants plenty of times, but it never crossed my mind that they started life as baked potatoes until I watched my friend Sarah make a batch in her tiny apartment kitchen. The smell of bacon frying while potatoes baked filled every corner of the room, and by game time, people were practically hovering over the baking sheet.
Last winter, my neighbor came over shoveling her driveway and I made these as a thank you. She stood at my counter eating them straight off the cooling rack, telling me about growing up in Wisconsin where every bar served potato skins. Now she asks for them every time it snows, and honestly, I look forward to the excuse.
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Ingredients
- 4 medium russet potatoes: These sturdy potatoes hold their shape beautifully and have the skin thickness needed for that satisfying crunch
- 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you the best flavor punch against the mild potato
- 4 slices bacon: The smoky, salty element that makes these addictive
- 3 green onions: Fresh onion brightness cuts through all that rich cheese and bacon
- 2 tbsp sour cream: A cool, tangy finish that balances everything
- 2 tbsp olive oil: Helps achieve that restaurant quality crispness on the skins
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the toppings shine
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Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easier cleanup later
- Prep the potatoes:
- Prick them all over with a fork, rub with 1 tablespoon olive oil, and sprinkle with salt
- Bake them first:
- Place potatoes on the baking sheet and bake for 40 to 45 minutes until tender when pierced with a knife
- Cook the bacon:
- While potatoes bake, fry bacon in a skillet over medium heat until crisp, then drain and crumble
- Cool and slice:
- Let potatoes cool for 10 minutes, then lower oven to 190°C (375°F)
- Scoop and shape:
- Cut each potato in half lengthwise and scoop out most flesh, leaving about 1 cm attached to the skin
- Crisp them up:
- Brush skins inside and out with remaining olive oil, place skin side down, and bake 8 to 10 minutes until crisp
- Add the toppings:
- Sprinkle cheese evenly into each skin, top with bacon, and return to oven for 5 to 7 minutes until cheese melts
- Finish and serve:
- Garnish with green onions and sour cream if using, and serve them while they are hot
Pin It My daughter now requests these for her birthday dinner every year instead of cake. There is something deeply satisfying about food you eat with your hands, surrounded by people you love, all of you reaching for the same platter.
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Making Them Ahead
You can bake and scoop the potatoes up to a day in advance, then just crisp them up and add toppings when you are ready to serve. This has saved me more than once when hosting last minute gatherings.
Vegetarian Variations
Sautéed mushrooms, caramelized onions, or even roasted bell peppers work beautifully in place of bacon. The key is using something with concentrated flavor so you do not miss that smoky element.
Serving Suggestions
Ranch dressing, salsa, or even a drizzle of hot sauce take these over the top. Consider what your crowd enjoys and have a few dipping options on the table.
- Set out a small bowl of extra shredded cheese for people who want more
- Keep a close eye during the final cheese melt because it goes from perfect to burnt quickly
- These are best eaten immediately but still tasty at room temperature
Pin It There is nothing quite like pulling a bubbling tray of potato skins from the oven and watching everyone's face light up. Simple food, happy people.
Recipe Questions
- → How do I get the potato skins really crispy?
Bake the whole potatoes first until tender, then scoop out the flesh and brush both sides generously with olive oil. Return to the oven at a slightly higher temperature (190°C/375°F) for 8-10 minutes per side until golden and crispy before adding toppings.
- → Can I prepare potato skins ahead of time?
Yes! You can bake and scoop the potatoes up to 24 hours in advance. Store the scooped skins in the refrigerator. When ready to serve, brush with oil, crisp them in the oven, then add cheese and bacon just before the final baking.
- → What can I use instead of bacon?
For vegetarians, try sautéed mushrooms, caramelized onions, or diced bell peppers. Smoked paprika or liquid smoke can add a similar smoky flavor profile without the meat.
- → What should I do with the scooped potato flesh?
Mash it with butter and milk for creamy mashed potatoes, use it in potato pancakes (latkes), mix into soups for thickness, or save for breakfast hash the next day.
- → How many potatoes should I make per person?
Plan on 2-3 potato halves per person as an appetizer. For a main course, increase to 4 halves per person. This recipe yields 8 skins total, perfect for serving 4 people as a starter.
- → Can I freeze potato skins?
Freeze them after the first crisping step, before adding cheese and bacon. Place cooled skins in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then add toppings and bake until heated through and cheese melts.
