This classic appetizer recipe is so easy to make and always a hit! Homemade Potato Skins are a quick and easy recipe that everyone will love. Crispy potato skins topped with bacon, cheddar, sour cream and green onions. They are perfect for holiday parties, tailgating and much more.
If you think of a classic appetizer that is found on almost every menu at a restaurant you might think of Potato Skins!
Did you know there's no need to go to a restaurant to enjoy them? They are super easy to make at home. It only takes a few ingredients and soon you will be enjoying these crispy potato skins that are topped with melted cheese, crispy bacon, sour cream and onions.
How to Make Potato Skins
The trick to making the best potato skins is to make sure the shell is nice and crispy! That's why we coat them in olive oil and bake them at a high heat.
- The first step is to brush the potatoes with a mixture of olive oil, sea salt, garlic powder and pepper.
- Place potatoes on a rimmed baking sheet and bake in a preheated oven, at 425 degrees F, for 45 minutes or until a fork easily pierces the potato.
- Remove the potatoes from the oven and let them cool until you can handle them.
- Next, place a wire rack on a rimmed baking sheet. Cut the potatoes lengthwise in half, scoop out the pulp, leaving about ¼'' inch shell. Brush the remaining olive oil mixture on the potatoes and place them on the wire rack.
- Bake an additional 10 minutes or until crisp. Top with bacon and cheddar cheese and bake an additional 2 minutes or until cheese is melted.
- Top with sour cream and onions. Serve immediately.
What kind of potatoes are best?
We recommend using russet potatoes for this recipe. Make sure you pick uniformly sized potatoes. This will help ensure that all the potatoes cook at the same rate and are done at the same time.
You will want to pick smaller potatoes because they will be easy to handle with your hands. It's more fun to eat potato skins with your hands! Make sure they are nice and crispy before you top them so they hold the toppings and don't crumble.
What else can I top my potatoes with?
If you want a spicier potato skin add a few diced jalapenos to your bacon and cheese!
Make Ahead Tips!
If you want to make these ahead of time I recommend stopping before you add the toppings.
Simply bake the potatoes according to the directions, scoop out the flesh and then place them on a baking pan. Place the pan in the freezer, once frozen remove the potatoes and stack them in a freezer bag and store in the freezer. They will keep for up to 3 months.
When you are ready to use them you don't need the thaw them you can bake them from frozen until crispy then top with your favorite toppings.
- 6 medium russet potatoes washed, cleaned and pierced
- ¼ c. olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp pepper
- 8 bacon strips cooked and crumbled
- 1 ½ c. cheddar cheese shredded
- ½ c. sour cream
- 4 green onions sliced
- Preheat oven to 425 degrees.
- In a small bowl combine olive oil, sea salt, garlic powder and pepper. Brush on potatoes.Save remaining olive oil mixture for later.
- Place potatoes on a rimmed baking sheet. Place in preheated oven and bake for about 45 minutes or until fork easily pierces potatoes.
- Remove potatoes from oven, remove them from the pan and let cool until you can handle them.
- Place a wire rack in rimmed baking sheet.
- Cut potatoes in half lengthwise. Scoop out pulp, leaving a ¼’’ shell. Brush reserved olive oil mixture on potatoes. Place them on a wire rack in the rimmed baking sheet.
- Place potato shells in the oven and bake for about 10 minutes or until crisp. Remove from oven, sprinkle with bacon and cheddar cheese. Place back in the oven and bake until cheese is melted, about 2 minutes longer.
- Top with sour cream and onions, serve immediately.