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Crispy potato skins topped with melted cheddar, bacon pieces, and green onions stacked in a parchment paper lined basket.
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5 from 2 votes

Crispy Baked Potato Skins

Crispy baked potato skins with their crunchy edges, melted cheese, and savory toppings like bacon and green onions are a crowd-pleaser.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Appetizer
Cuisine: American
Servings: 20 Servings
Calories: 132kcal
Author: Lisa Johnson

Ingredients

  • 4 pounds small russet potatoes
  • 6 slices thick-cut bacon cooked and cut into pieces
  • 8 ounces shredded cheddar cheese
  • olive oil
  • sea salt & fresh ground pepper
  • chopped green onions to garnish
  • ranch dressing for dipping

Chipotle Dip

  • 1 cup of Greek yogurt or sour cream
  • 1 teaspoon of adobo sauce

Instructions

  • Preheat oven to 400°F. Wash, scrub, and dry potatoes.
  • Piece with a fork 5 or 6 times. Rub with olive oil, and sprinkle with salt and pepper.
  • Place the potatoes directly on the oven rack or a baking tray. Bake for about 50-60 minutes until they’re tender when poked with a fork.
  • Once out of the oven, let the potatoes cool slightly. Cut them lengthwise and scoop out most of the flesh, leaving about ¼ inch behind.
  • Melt bacon grease or use olive oil to brush both sides of the potato shells. This layer not only adds flavor but ensures they crisp up in the oven.
  • Place the shells cut-side down on a baking sheet lined with parchment paper or foil. Bake at 425°F (220°C) for 8-10 minutes, then flip them over and bake for another 5-7 minutes.
  • Remove from oven and sprinkle with grated cheese and bacon pieces. Return to oven for 5-7 minutes, or until the cheese is melted and bubbling. Keep an eye on them at this stage so they don’t overcook.
  • Sprinkle with green onions and serve with ranch dressing, chipotle sour cream/Greek yogurt, or your favorite dipping sauce.

Notes

  • During scooping, avoid digging too deep into the potato. Leaving a thin layer of the potato flesh (about ¼ inch) gives the skin structure while still crisping beautifully in the oven. If you scoop out too much, just fill it back in. They will be covered with cheese, no one will notice!
  • Double-bake method: After scooping and adding oil or butter, bake the skins cut-side down first to crisp the outer layer. Then flip them up (skin-side down) to finish and caramelize the inside edges.
  • Leftovers: Store cooled potato skins in an airtight container for up to 3 days. Reheat in oven or air fryer for best results.

Nutrition

Calories: 132kcal | Carbohydrates: 11g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 169mg | Potassium: 412mg | Fiber: 2g | Vitamin A: 115IU | Vitamin C: 10.3mg | Calcium: 120mg | Iron: 3mg