Baked Potato Skins

By Lily | Last modified on Feb 14, 2026

Featured in: Appetizers

Baked potato skins are an irresistible appetizer that brings a satisfying crunch and a cheesy, savory filling to your table. The crispy skins are loaded with melted cheddar and Monterey Jack cheeses, crispy bacon bits, and topped with fresh green onions for a burst of brightness. Preparing them at home lets you craft this restaurant-quality snack that’s perfect for game day, parties, or a tasty treat any time.

The secret to the perfect baked potato skins lies in the contrast between the crispy skin and the rich, flavorful toppings. Coating the potatoes with oil and salt before baking helps develop that golden, crispy exterior, while the seasoned butter brushed inside adds depth and aroma. Once assembled, these skins bake to melty perfection, guaranteed to delight your taste buds.

Why You’ll Love This Recipe

Extra crispy skins thanks to the oil and salt coating before baking.
Combination of sharp cheddar and creamy Monterey Jack cheeses for balanced flavor.
Mix of crunchy bacon and fresh green onions adds texture and brightness.
Easy to prep with common ingredients, perfect for any occasion.
Versatile leftover potato flesh can be used in other side dishes.

Ingredients

Russet Potatoes (6 small to medium): Perfectly sized for individual skins, they have a starchy texture ideal for baking and scooping.
Canola Oil or Olive Oil (1½ tablespoons): Used to coat potatoes, enhancing crispiness and promoting even browning during baking.
Sea Salt: Sprinkled generously on potato skins to enhance flavor and help crisp the skin.
Butter (3 tablespoons): Melted and mixed with spices, adds richness and moisture to the potato skins.
Garlic Powder (¼ teaspoon): Adds a mild, savory garlic flavor to the butter mixture.
Onion Powder (¼ teaspoon): Imparts a subtle onion aroma complementing the butter and cheese.
Cheddar Cheese (½ cup, finely shredded): Sharp and flavorful, it melts beautifully and provides the classic potato skin taste.
Monterey Jack Cheese (½ cup, finely shredded): Creamy and mild, balances the sharper cheddar while enhancing meltiness.
Bacon (4 slices, crispy cooked and chopped): Provides smoky saltiness and crunchy texture as a perfect topping.
Green Onion (1, finely sliced): Adds a fresh, mild onion flavor and a pop of color to finished skins.
Sour Cream (optional): Traditional garnish that adds tangy creaminess when served atop the skins.

Instructions

Prep and Bake the Potatoes: Start by preheating your oven to 375°F. Scrub the russet potatoes carefully to remove dirt, then dry them thoroughly. Poke each potato 8-10 times with a fork to allow steam to escape while baking. Rub the skins evenly with canola or olive oil and sprinkle generously with sea salt for that essential crispy texture and flavor boost. Arrange the potatoes on a baking sheet and bake for 50-60 minutes until tender inside. Let them cool slightly until safe to handle, which makes scooping easier later.
Prepare Potato Skins for Second Bake: Increase oven temperature to 450°F for crispier skins. Slice each potato lengthwise and scoop out the soft flesh, leaving a ¼ to ½ inch border for sturdy skins that hold toppings well. In the microwave, melt butter and whisk in garlic and onion powders to infuse flavor. Brush the seasoned butter liberally on both the inside and outside surfaces of the potato skins. Placing them back on the original baking sheet helps retain any flavorful drippings.
Bake Skins Until Extra Crispy: Bake the brushed potato skins on one side for 10 minutes, then flip and bake the other side for an additional 10 minutes. This step ensures the skins become golden brown and irresistibly crisp. The oil and butter mixture facilitates proper roasting and adds a rich aroma that enhances the final dish.
Add Cheese and Bacon Toppings: Evenly sprinkle the mixture of finely shredded cheddar and Monterey Jack cheese over the skins, then scatter the crispy chopped bacon on top. Return the baking sheet to the oven for about 5 minutes, or until the cheese is fully melted, bubbling, and slightly browned. This melty cheese-bacon combo is what makes these potato skins indulgently delicious.
Garnish and Serve: Once baked, top the potato skins with freshly sliced green onions to add color and a mild peppery crunch. Optionally, add a dollop or pipe sour cream atop each skin for creamy tang that balances the savory ingredients. Serve promptly to enjoy the perfect contrast of crispy skins and melty toppings at their best.

You Must Know

Rubbing the potatoes with oil and salt before the first bake creates a crispier skin that holds up well to toppings.
Save the scooped potato flesh for other uses, such as mashed potato cakes, minimizing food waste.
For best texture and flavor, serve the potato skins immediately after baking. Leftovers can be reheated, but crispness may lessen.
Using the same baking sheet for all steps simplifies cleanup and ensures flavors stay concentrated.
Piping sour cream makes for an elegant presentation that’s perfect for parties.

Storage Tips

Store any leftover baked potato skins in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven or toaster oven to help retain crispiness; microwaving is faster but may soften the skins.

Serving Suggestions

Serve these baked potato skins as a crowd-pleasing appetizer for game nights, potlucks, or casual parties. They pair wonderfully with fresh vegetable crudités, chilled beverages, or a hearty soup for a satisfying snack or light meal.

Professional Tips

Use russet potatoes for their fluffy interior and thick skin, essential for crispy, scoopable skins.
Ensure potatoes are completely dry before oiling to maximize crispiness.
For a spicier twist, add a pinch of smoked paprika or cayenne powder to the butter mixture.
To make this dish vegetarian, omit bacon and add sautéed mushrooms or diced bell peppers as toppings.
Finely shredding cheese helps it melt quickly and evenly over the skins.

FAQs

Can I use other types of potatoes?: Russet potatoes are best due to their starchiness and thick skins, but other baking potatoes like Yukon Gold can work, though texture and crispiness may differ.
How do I make potato skins ahead of time?: Bake and prepare the potato skins up to before adding cheese and bacon, store in the fridge, then bake with toppings when ready to serve.
Can these be made gluten-free?: Yes, this recipe uses only potatoes, cheese, bacon, and seasonings, so it is naturally gluten-free. Just check your bacon for any additives.
What can I do with the potato flesh I scoop out?: Use it in mashed potatoes, potato cakes, or as a binder in croquettes to reduce waste and make delicious side dishes.
How do I reheat potato skins without losing crispiness?: Reheat in a preheated oven at 375°F for 10-15 minutes instead of the microwave to restore crisp edges.
Can I customize the toppings?: Absolutely! Add diced tomatoes, jalapenos, avocado, or even a drizzle of hot sauce for personalized flavors.
Is it okay to use pre-cooked bacon?: Yes, pre-cooked bacon works well and saves cooking time. Just ensure it is crisp to maintain texture in the final dish.