Classic Baked Potato Skins Recipe

Looking for the perfect party snack? These Baked Potato Skins are crispy, cheesy, and packed with flavor!

They’re easy to make and will be a hit at your next gathering. Whether you’re hosting a gathering for the big game, a family get-together, or just craving a tasty treat, these baked potato skins are the ultimate comfort food. Plus, they’re fully customizable—add bacon, sour cream, or any of your favorite toppings!

Ready to dive into this crowd-pleaser? Let’s get started!

Ingredients You’ll Need For This Recipe

• 6 large baking potatoes, cleaned and pierced several times with a fork
• 2 T. olive oil or bacon grease (optional, see note above)
• 2 c. sharp cheddar cheese, shredded
• 6 strips thick-cut bacon, cooked crispy and crumbled*
• ½ c. sour cream
• 2 large green onions, sliced, green parts only
• 2 T. fresh parsley leaves, finely chopped
• If using the bacon grease to season the skins, cook the bacon in a skillet while the potatoes are baking. Reserve the grease for Step #5 below.

Step-by-step Guide:

For a great boost of flavor and crispier results, brush the outside and rim of each potato skin with a little bacon grease right before placing back in the oven. Use olive oil for a healthier alternative or feel free to skip this step completely.

1 – Position the top oven rack in the center position and pre-heat oven to 425°F.

2 – Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes. Remove potatoes from oven and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.

3 – Once cool, cut the potatoes in half lengthwise and carefully scoop out the soft interior with a spoon, leaving a one-quarter inch margin around the skins. (Save the cooked potato filling for another recipe).

4 – Place the potato skins cut side down on a baking rack set over a baking sheet. Brush with olive oil or bacon grease (see note above) and place back in the hot oven for 10 minutes.

5 – Remove the baking sheet from the oven and flip over the skins with tongs. Fill each skin with an equal amount of cheddar cheese and crumbled bacon and place back in the oven for another 10 minutes or until the cheese is melted.

6 – Remove from oven and top each potato skin with a dollop of sour cream, some sliced green onion, and a little fresh parsley before serving. Enjoy!

Pro Tips for Success:

• Make it quicker with the microwave: If you’re short on time, microwave the potatoes for about 10-12 minutes instead of baking them in the oven. Just make sure to pierce them with a fork first to avoid any mess!
• Customize for all tastes: Feel free to swap out bacon for a vegetarian option like sautéed mushrooms or roasted veggies. You can also use dairy-free cheese and sour cream for a lighter or vegan-friendly twist.
• Use a potato scooper: To make scooping out the potato filling easier and faster, use a melon baller or a small cookie scoop. It helps you remove the insides cleanly without tearing the skins.
• Make it lighter: If you want a lighter version, skip the bacon and use a reduced-fat cheese and sour cream. You can also add some veggies like broccoli or spinach for extra flavor without the extra calories.

These tips should help make the recipe easier and more flexible for different tastes and needs!

So, what are you waiting for? Gather your ingredients and hop into the kitchen to make this delightful Baked Potato Skins recipe – it’s sure to be a big hit!

Baked Potato Skins

Yield: 12

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

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Ingredients

• 6 large baking potatoes, cleaned and pierced several times with a fork
• 2 T. olive oil or bacon grease (optional, see note above)
• 2 c. sharp cheddar cheese, shredded
• 6 strips thick-cut bacon, cooked crispy and crumbled*
• ½ c. sour cream
• 2 large green onions, sliced, green parts only
• 2 T. fresh parsley leaves, finely chopped

Instructions

1. Position the top oven rack in the center position and
   pre-heat oven to 425°F.
2. Place the potatoes in the pre-heated oven and bake until
   cooked through, approximately 50 minutes. Remove potatoes from oven and
   transfer to a baking rack to cool for 10 minutes or until cool enough to
   handle.
3. Once cool, cut the potatoes in half lengthwise and
   carefully scoop out the soft interior with a spoon, leaving a one-quarter inch
   margin around the skins. (Save the cooked potato filling for another recipe).
4. Place the potato skins cut side down on a baking rack set
   over a baking sheet. Brush with olive oil or bacon grease (see note above) and
   place back in the hot oven for 10 minutes.
5. Remove the baking sheet from the oven and flip over the
   skins with tongs. Fill each skin with an equal amount of cheddar cheese and
   crumbled bacon and place back in the oven for another 10 minutes or until the
   cheese is melted.
6. Remove from oven and top each potato skin with a dollop
   of sour cream, some sliced green onion, and a little fresh parsley before
   serving. Enjoy!

Notes

For a great boost of flavor and crispier results, brush the outside and
rim of each potato skin with a little bacon grease right before placing back in
the oven. Use olive oil for a healthier alternative or feel free to skip this
step completely.