Baked Potato Skins – Okay, confession time. I didn’t grow up eating things like baked potato skins. In our house, potatoes were mashed, roasted, or occasionally turned into fries if Mom was feeling fancy. Then one day, my college roommate brought me to her family’s game day party, and sitting there in the middle of the buffet table were these golden, cheesy potato halves. I didn’t want to be the new girl who ate everything in sight, so I politely grabbed one. Big mistake—I was hooked after the first bite. Crispy, buttery edges, gooey cheese, crunchy bacon—what’s not to love? I may or may not have gone back for seconds… okay, thirds. Now, these beauties are a staple in my house, especially when there’s football on or I need a quick win for appetizers. You know, life’s little victories.
Why You’ll Love This Baked Potato Skins Recipe?
You know when you make something that’s so good, people don’t just eat it—they inhale it? That’s what these baked potato skins do. They’re crispy and golden on the outside, with just the right amount of potato left inside to balance the salty bacon and sharp Cheddar. And let’s talk about the Parmesan-garlic seasoning. It’s not just seasoning; it’s the secret sauce (without actually being sauce). Sprinkle on some fresh green onions and a dollop of sour cream, and you’ve got yourself a snack that feels fancy but is so simple to make. Honestly, you’ll probably get asked for the recipe—and then have to pretend it was no big deal.
Ingredient Notes:
Here’s the thing about these ingredients: they’re all classics. No wild ingredients you have to hunt for, just the good stuff coming together to make something magic. Let me break it down:
- Baking Potatoes: Russets are where it’s at. Their sturdy skins crisp up perfectly, and they hold all the toppings without turning into a soggy mess.
- Olive Oil: You might be tempted to use butter, but don’t. Olive oil gets the skins that next-level crispiness you can’t fake.
- Parmesan Cheese: This is the sleeper star of the recipe. It adds a savory, nutty bite that makes people wonder what you’ve done differently.
- Cheddar Cheese: Go sharp or extra-sharp. Mild Cheddar just doesn’t have the same oomph.
- Bacon: Thick-cut is non-negotiable here. If you can snag some smoky applewood bacon, even better.
- Sour Cream: The cool, creamy counterpoint to all those savory flavors. It’s like the cherry on top.
- Green Onions: These aren’t just garnish—they add a fresh, slightly peppery bite that cuts through the richness.
Pro Tip: Make extra bacon. You’ll end up snacking on half of it before it makes it onto the potatoes (no judgment, it happens to me every time).
How To Make Baked Potato Skins?
Step 1. The Potato Prep
Preheat your oven to 450°F. Give your potatoes a good scrub—like, really scrub them. No one wants a gritty bite. Poke a few holes with a fork (don’t skip this unless you like playing potato roulette in the oven). Then bake them for 50-60 minutes until they’re soft enough to squish.
Step 2. Slice, Scoop, and Save
Once they’ve cooled down enough to handle (unless you’re a heat-resistant superhero), slice them lengthwise. Scoop out most of the insides, but leave about ¼ inch around the edges. Think of it like creating a little potato canoe. Save that potato you scooped out for mashed potatoes later—waste not, right?
Step 3. Season Like a Boss
Mix up olive oil, Parmesan, garlic powder, paprika, salt, and pepper. Brush this magical mixture onto both sides of the potato skins. If you’re feeling generous, add an extra sprinkle of Parmesan. Trust me, it’s worth it.
Step 4. Crispy Time
Pop those seasoned skins back into the oven for 10 minutes, flipping halfway through. This is where the magic happens—they crisp up into golden perfection.
Step 5. Load ’Em Up
Sprinkle on shredded Cheddar and crumbled bacon like your life depends on it. Back into the oven for 2-3 minutes until the cheese melts into a gooey dream.
Want To Save This Recipe?
Step 6. Serve with Style
Top with sour cream and green onions. Stand back and admire your work before everyone devours them. Or don’t—it’s hard to resist diving in first.
Storage Options:
I’ll be real with you—there probably won’t be leftovers. But if you somehow manage to save a few, let them cool completely and store them in an airtight container in the fridge for up to three days. When you’re ready to reheat, skip the microwave (trust me, soggy potato skins are a tragedy) and pop them in the oven at 375°F for about 10 minutes.
Variations and Substitutions:
Want to shake things up? These baked potato skins are like a blank canvas for your creativity.
- Switch the Cheese: Try pepper Jack for a spicy kick or gouda for a smoky vibe.
- Go Meatless: Swap bacon for black beans or diced mushrooms for a vegetarian version.
- Add Heat: Sprinkle on diced jalapeños or a drizzle of hot sauce.
- Sweet Potato Version: Sweet potato skins with cinnamon and brown sugar? Yes, please.
What to Serve with Baked Potato Skins?
Potato skins are a star on their own, but they play nice with others too.
- Dips: Ranch, blue cheese, or even spicy sriracha mayo—take your pick.
- Wings: Pair them with crispy buffalo wings for the ultimate game-day feast.
- Fresh Veggies: Balance the richness with a crisp salad or veggie platter.
Frequently Asked Questions:
Can I prep these in advance?
Absolutely! Bake and season the skins ahead of time. When it’s go-time, just load on the toppings and pop them back in the oven.
Are sweet potatoes a good substitute?
They’re not just good—they’re amazing. Sweet potato skins bring a whole new flavor, especially if you top them with goat cheese and pecans.
And there you have it—crispy, cheesy, crowd-pleasing perfection. I’d love to hear if you make these! Got any fun twists or tips of your own? Let me know—I’m always up for a good potato chat!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Baked Potato Skins
Ingredients
- 4 large baking potatoes scrubbed
- 3 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ⅛ teaspoon ground black pepper
- 1 ½ cups shredded sharp Cheddar cheese
- 8 slices cooked bacon crumbled
- ½ cup sour cream
- 4 stalks green onion sliced
Instructions
Preheat the Oven
- Preheat your oven to 450°F (230°C). Prepare a baking sheet by ensuring it is clean and ready for use. Using a fork, pierce each potato several times to allow steam to escape during baking.
Bake the Potatoes
- Place the potatoes on the prepared baking sheet. Bake them in the preheated oven for 50 minutes to 1 hour, or until they can be easily pierced with a fork. Remove the potatoes from the oven and allow them to cool slightly.
Prepare the Potato Skins
- Once the potatoes are cool enough to handle, cut each one lengthwise. Scoop out the flesh of the potatoes, leaving about ¼ inch of potato inside the skin. Reserve the scooped potato flesh for another use, such as mashed potatoes.
Season the Skins
- In a small bowl, combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and black pepper. Brush this mixture generously onto both sides of the potato skins to ensure even coverage.
Crisp the Skins
- Return the seasoned potato skins to the baking sheet. Bake for an additional 10 minutes, flipping them halfway through to achieve an evenly crisp texture.
Add the Toppings
- Remove the potato skins from the oven. Evenly distribute the shredded Cheddar cheese and crumbled bacon over each skin. Return them to the oven for 2-3 minutes, or until the cheese is fully melted.
Serve with Garnishes
- Remove the loaded potato skins from the oven. Top each one with a dollop of sour cream and a sprinkle of sliced green onions before serving. Serve immediately for the best flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
