Potato Skins Recipe

A large baking pan crowded with potato skins with sour cream and bacon on the side.

5 from 1 vote

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Appetizer, Side Dish

Cuisine: American

Servings: potato skins

Calories: 244kcal

Author: Danielle

Equipment

Sheet Pan
knife
large spoon

Ingredients

6 small to medium russet potatoes washed and thoroughly dried
2 tablespoon neutral oil
2 tablespoon butter melted
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon dried parsley
1 cup about 3 ounces chopped bacon *See note*
1 cup shredded cheddar cheese
4 sliced green onions optional
sour cream optional

Instructions

Preheat oven to 425℉.
Wash and dry potatoes, then cut them in half lengthwise. Place on an unlined cookie sheet, drizzle both sides with oil, rubbing evenly to coat. Then place the cut side down.
6 small to medium russet potatoes, 2 tbsp neutral oil
Bake for 25 minutes or until the middle is fork tender. If you have medium potatoes, they might take closer to 30 minutes.
Let the potato cool for about 5 minutes or until cool enough to touch. Carefully scoop out flesh, leaving about ¼ around the edge. Be careful not to scoop too much or the potato skins may tear.
In a small bowl, melt the butter. Add the seasonings and stir. Brush all over the potatoes, being sure to get the entire inside and outside. Place back on the sheet cut side up. Return sheet pan back to the oven for 15 minutes or until the potatoes are golden brown and crispy.
2 tbsp butter, ¼ tsp garlic powder, ¼ tsp kosher salt, ¼ tsp dried parsley
Divide the cheese and bacon evenly between the potato skins. Set back in the oven for 5 minutes or until all the cheese is melted.
1 cup about 3 ounces chopped bacon , 1 cup shredded cheddar cheese
Remove from the oven and top each potato skin with the sour cream. Sprinkle the green onions evenly across the top. Serve warm.
4 sliced green onions, sour cream

Notes

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.

Nutrition