Save I started making these potato skins on Sunday afternoons when I needed something that felt indulgent but didn't require much active work. The oven does most of the heavy lifting while you catch up on laundry or answer emails. What hooked me was the contrast: crispy edges that shatter when you bite down, then that hit of molten cheese and salty bacon. They disappear faster than you'd think, even when you think you've made plenty.
The first time I brought these to a potluck, I watched someone reach for their third one before they'd even sat down. My neighbor admitted she skipped the main course entirely and just kept coming back to the tray. There's something about the combination of textures and temperatures that makes them impossible to resist, especially when they're still warm from the oven.
Ingredients
- Russet potatoes: Their thick skins hold up beautifully when you scoop out the insides, and they crisp up better than any other variety I've tried.
- Shredded cheddar cheese: Sharp cheddar gives you more flavor, but mild works too if that's what you have on hand.
- Bacon: Cook it until it's truly crispy so it stays crunchy even after baking with the cheese.
- Sour cream: The cool tang cuts through all that richness and makes each bite feel balanced.
- Green onions: They add a fresh bite and a pop of color that makes the whole thing look more intentional.
- Olive oil: Brushing it on both sides is the secret to getting every surface golden and crisp.
- Garlic powder, paprika, salt, black pepper: This simple mix gives the skins a savory backbone without overpowering the toppings.
Instructions
- Bake the whole potatoes:
- Preheat your oven to 400°F and prick each potato a few times with a fork so steam can escape. Bake them right on the rack for 40 to 45 minutes until a knife slides in easily.
- Scoop out the centers:
- Let the potatoes cool just enough to handle, then halve them lengthwise and scoop out most of the flesh, leaving about a quarter inch. Save that fluffy potato for mashed potatoes or hash browns later.
- Season and crisp the skins:
- Brush both sides with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Lay them skin-side down on a lined baking sheet and bake for 10 minutes until the edges start to curl and brown.
- Load them up:
- Pull the tray out and fill each skin with cheese and crumbled bacon, then slide them back in for another 5 to 7 minutes. The cheese should be bubbling and just starting to brown at the edges.
- Finish with the cool toppings:
- Add a dollop of sour cream to each one, then scatter green onions and chives over the top. Serve them right away while they're still hot.
Save There was one game night when I made a double batch and set them out on the coffee table. By halftime, the platter was empty and someone asked if I had more in the oven. I didn't, but I started keeping extra potatoes on hand after that. They've become the thing people ask me to bring, and I'm completely fine with that.
Making Them Ahead
You can bake and scoop the potatoes a day in advance, then brush them with oil and keep them covered in the fridge. When you're ready, just season, crisp, and load them up. It cuts down the day-of work to almost nothing, which is clutch when you're hosting.
Swapping the Toppings
I've done these with pepper jack and pickled jalapeños when I wanted heat, and I've skipped the bacon entirely and loaded them with black beans and salsa for friends who don't eat meat. The base recipe is flexible enough to handle whatever direction you want to take it.
Serving and Storing
These are best eaten right away, but if you have leftovers, you can reheat them in a hot oven for a few minutes to bring back some of that crispness. The microwave will make them soggy, so don't go that route. Set out extra sour cream, salsa, or hot sauce on the side so people can doctor them up however they like.
- Reheat leftovers in a 375°F oven for 8 to 10 minutes to restore the crunch.
- Double the batch if you're feeding more than four people, because they go faster than you expect.
- Use the leftover potato flesh for breakfast hash or stir it into soup the next day.
Save Every time I make these, I'm reminded that the best appetizers are the ones that don't require much fuss but still feel special. These check both boxes, and they never let me down.
Recipe FAQ
- → What type of potatoes work best for this dish?
Large russet potatoes are ideal due to their starchy texture and sturdy skins that crisp well when baked.
- → Can I make this dish vegetarian?
Yes, simply omit bacon or replace it with vegetarian alternatives to maintain the flavor and texture.
- → How can I ensure the skins get crispy?
Brushing the skins with olive oil and baking them skin-side down at 400°F helps achieve a crisp exterior.
- → What cheeses can be used as substitutions?
Monterey Jack or pepper jack cheeses add a flavorful twist if you want to try alternatives to cheddar.
- → Is this suitable for gluten-free diets?
It can be gluten-free when using gluten-free bacon and toppings; always check labels to confirm.