Name: Potato Skins Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 6 small to medium russet potatoes (washed and thoroughly dried); 2 tbsp neutral oil; 2 tbsp butter (melted); ¼ tsp garlic powder; ¼ tsp kosher salt; ¼ tsp dried parsley; 1 cup about 3 ounces chopped bacon (*See note*); 1 cup shredded cheddar cheese; 4 sliced green onions (optional); sour cream (optional)

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Potato Skins usually take at least an hour to bake the potatoes the first time, but we've learned how to cut that time in half. Then the skins get baked until crispy with the best seasoned butter mixture for next level flavor without the hassle and mess of frying. Finally, they're loaded with melty cheese, crispy bacon, tangy sour cream, and fresh green onion. A classic tailgating bite!

After making food for football Sundays for 20 years, we've developed a collection of game day recipes that keep the people happy and are fun to serve!

A corner of a pan full of potato skins and a small dish of bacon.

Finally, a recipe for potato skins that doesn't require an hour just to bake the potatoes!

These loaded potato skins are one of my favorite kinds of recipes, mainly because on any given weekend, my house is loaded to the gills with family. That means I need recipes that aren't too hard, crowd-pleasing, and versatile enough for game day or Sunday dinner.

Bonus points if they can be made ahead. These check all the boxes: they cook faster, are easy to prep ahead (in the fridge or freezer), and everyone loves them!

Recipe Notes from Danielle & Misty

We set out to make a classic potato skin loaded with the usual suspects, but we wanted to be realistic about how much time people actually have to make them. Potato skins are very time consuming, especially when making for a crowd.

We set out to shave off as much time as possible while keeping the crispy skins that make a great potato skin. The air fryer was a no-go since it isn't able to make a bunch all at once.

We started with our baked potato halves, which immediately took off 30 minutes. Then we borrowed the seasoned butter from Spend With Pennies and tested different make-ahead strategies so there is less to do when everyone shows up.

The end result is a potato skin that is faster to make, can be prepped ahead, and keeps its crispy skin.

Ingredients for potato skins

There isn't anything complicated in this ingredients list, but here's what we have learned about the important ones. The full list is in the recipe card below.

Potatoes, garlic powder, parsley, oil, bacon, butter, salt, green onion, sour cream, and cheese on a countertop.

Potatoes: Russet potatoes are the best choice for potato skins because their long, oval shape is easily turned into a boat shape for holding all the toppings. We prefer small to medium-sized ones because they cook quickly and are easier to hold and eat.
Bacon: This is a real bang for your buck ingredient. Thick-sliced, smoky bacon will give the best flavor, so look for the best one you can find. You can also use high-quality bacon bits as well.
Cheese: The sharpness of the cheddar will depend on how flavorful you want the cheese layer to be and how well you want it to melt. Mild cheddar is less flavorful but melts more easily. Sharp or extra-sharp has a stronger flavor but doesn't melt quite as well. For a good balance of flavor and melt, go with a medium cheddar.
Sour cream: This adds a tangy, yet creamy element that cuts through the richness of the bacon and cheese. We like to use full-fat sour cream for the flavor and mouthfeel.
Green onions: Thinly sliced green onions add an essential freshness to the potato skins. Substitute with chives if you prefer.
Seasoned butter: Start with salted butter for the best flavor and then add garlic powder, parsley, and some additional kosher salt. Making this butter as flavorful and seasoned as possible without going overboard really makes these potato skins special.

Helpful kitchen tools

How to make potato skins

Preheat the oven to 425ºF. Get out the baking sheet and leave it unlined.

Note: If you are starting this recipe with raw bacon, the cleanest, fastest, and most hands-off way to do it is this Oven-Baked Bacon. Bake the bacon first, then proceed as written.

Raw potatoes being cut in half on a wooden cutting board with a knife.

Start by scrubbing the potatoes very well, then drying them thoroughly. The drier the skin, the crispier it will be at the end. Using a sharp knife, cut the potatoes in half.

Potato halves sitting face-down on a pan.

Drizzle both sides of the potatoes with oil, then rub it over all the surfaces so they are completely coated. Place the potatoes cut side down. Bake for about 25-30 minutes, depending on the size of your potatoes.

A spoon hollowing out a potato half over a sheet pan.

Allow the potatoes to cool for about 5 minutes, or until they are cool enough to handle. This step is easy, but it is important to be careful. Scoop out the flesh of the potatoes, leaving a ¼ inch all the way around. The goal is to hallow out the potatoes while keeping the skin intact.

A tray of potato skins getting brushed with butter.

Melt the butter, then add the seasonings and mix well. Brush the entire inside and outside of the potatoes with the butter mixture. Place them back in the oven, this time cut side up, and bake for an additional 15 minutes or so. You want the skins to be crispy and the butter fully absorbed. Remove from the oven.

A pan of potatoes topped with bacon and cheese.

Add the shredded cheese and chopped bacon evenly across the potato skins. Place them back in the oven until the cheese is melted, about 5 minutes.

A large sheet pan of potato skins topped with sour cream with small dishes of toppings beside them.

Once the cheese is melted, remove from the oven and top with sour cream and green onions. Serve immediately for crispiest skin.

What to serve with potato skins

These are great as a side for BBQ or grilled steak, but they are a classic for game day parties. For a complete finger foods menu, pair them with 3-4 of these recipes:

A plate of potato skins with one half-eaten.

How to make potato skins ahead

Refrigerator (1-2 days): Prepare the potato skins, though the step of adding the cheese and bacon, but do not place them back in the oven to melt the cheese. Allow the skins to cool completely. I prefer to cool them on a wire rack to allow for air circulation and minimize moisture collecting on the bottoms.

Once cooled, transfer to an airtight container and refrigerate until ready to bake. When it is time to serve, bake at 350ºF for about 10 minutes or until the cheese is melted and skins are crispy.

Freezer (Up to 3 months):

For longer storage, freeze the potato skins. Prepare them through adding the bacon and cheese, then allow them to cool completely on a wire rack. Once cool, place them on a dry baking sheet and flash freeze just until solid.

Transfer the frozen potato skins to an airtight freezer bag, removing as much air as possible. The more airtight the storage, the better the skins will maintain their freshness. Reheat from frozen at 350ºF for 20 minutes or until heated through and crispy.

A a hand holding a potato skin filled with toppings.

Tips & Tricks

Make sure the scrubbed potatoes are completely dry before adding the oil and baking. Any remaining moisture will cause them to steam instead of crisp, leaving you with soft skins.
If starting with raw bacon, try our oven-baked bacon method for a quick and easy way to cook bacon.

More recipes

Looking for other recipes? Try these:

Potato Skins Recipe (Faster, Easier Method)