I’m all for a fancy appetizer spread, but sometimes the occasion demands good, old-fashioned, cheesy Potato Skins. These easy potato skins are crispy on the outside, creamy on the inside, and loaded with bacon, melty cheese, and a dollop of Greek yogurt.
Game watch, Super Bowl party, tailgate, barbecue—it’s time to call in some of my favorite snacks and appetizer recipes and make good use of our friend, the spud.
We must have potato skins, Loaded Baked Potato Dip, and Air Fryer Chicken Wings.
Brie Bites, I do adore you, but when it comes to sports or grilling, you just aren’t the vibe.
Crispy baked potato skins are easy to hold, totally customizable, completely delicious, and beloved by kids and adults alike.
Loaded potato skins, you make the crowd go wild!
About these Roasted Potato Skins
For today’s homemade potato skins recipe, I skipped the deep fryer and used the oven to make baked potato skins instead.
- The broiler does a fantastic job of making this a crispy potato skins recipe.
- Deep frying is typically what makes loaded potato skins unhealthy (plus it’s a mess to do at home), so by baking them, you’re doing yourself a service.
- The cheese is hot, golden, and bubbly—because if you’re not making cheesy potato skins, is there even a point?
- The toppings are yours for the showering. Bacon, Greek yogurt, chives. Load ‘em to your heart’s content.
How to Make Potato Skins in the Oven
The only time-consuming part of these easy potato skins is baking the potatoes.
That step really isn’t difficult at all, and you can even do it in advance if you like.
Plus, baking is still WAY EASIER than deep fried potato skins.
- The night before, cook your Baked Potatoes, or make Air Fryer Baked Potatoes or Crock Pot Baked Potatoes.
- Scoop out the insides. Save them for another use (see FAQs for suggestions).
- Use the reserved shells to make these cheesy stuffed potato skins. It’s a double win!
The Ingredients
- Potatoes. Good o’l russet potatoes (also called Idaho potatoes) are the best potatoes for making potato skins, because their peel is the heartiest and can hold up to our loaded filling.
- Sharp Cheddar Cheese. Melty, golden, and a game-day essential. I recommend sharp cheddar. Since it has so much flavor, a little goes a long way.
- Smoked Paprika + Garlic Powder + Cayenne. The spices add a subtle smokiness and kick that makes the potatoes more interesting (and addictive).
- Melted Butter. A brush across the surface prior to baking gives these potato skins a touch of decadence.
- Bacon. An ultimate loaded baked potato skin wouldn’t be the same without it! Crisp Oven Baked Bacon and Air Fryer Bacon are my favorite ways to cook bacon, no skillet needed.
- Plain Greek Yogurt. My nutritious swap for a dollop of sour cream. It has the same tang, but is lower in fat and higher in protein.
- Green Onions or Chives. For a flourish of color, bite, and loaded potato vibes.
The Directions
- Scrub and dry the potatoes with paper towels. Bake the potatoes till tender.
- Split them in half lengthwise and spoon out the insides of the potatoes.
- Leave a thin wall of flesh inside each potato skin; reserve the flesh for another use.
- Brush the insides with the butter mixture and spices. Pile on the cheese and bacon.
- Broil potato skins for 3 to 4 minutes, until the cheese is golden and bubbly. Load them up with any remaining toppings. ENJOY!
Storage Tips
- To Store. This recipe is best enjoyed right away but can be stored (without the Greek yogurt and chives) in the refrigerator for 1 to 2 days.
- To Reheat. Reheat baked potato skins in a 425 degrees F oven until heated through (5 or so minutes). Add remaining toppings.
- To Freeze. Unfortunately, you cannot put these potato skins in the freezer. They will be soggy and have an off texture once thawed.
Meal Prep Tip
Up to 1 day in advance, cook and crumble the bacon and shred the cheese. Store in the refrigerator.
Leftover Ideas
Rewarm your leftovers in the oven and top with a fried egg, or used diced or sliced potato skins and turn them into a hash (like this Sweet Potato Hash) or Potato Frittata.
What to Serve with Cheesy Potato Skins
- Chicken. From Korean Air Fryer Chicken Wings to Grilled Chicken Tenders, almost any chicken recipe goes with potato skins.
- Dips. The Best Guacamole Recipe and Greek Yogurt Ranch Dip (my healthier version of ranch dressing) would both be scrumptious.
- Sandwich. Serve this recipe with Pulled Chicken Sandwich, Vegan Burger, or Slow Cooker Pulled Pork.
- Drinks. If you want to serve these as an appetizer for a dinner party, you need to know what wine to pair with loaded potato skins and other tasty cocktails. A Tempranillo, Malbec, or Chardonnay would be wonderful. For cocktails, try an Skinny Margarita or Apple Cider Cocktail.
Recommended Tools to Make this Recipe
- Sheet Pan. An invaluable kitchen tool for making this oven potato skins recipe and so much more. I use these daily!
- Pre-cut Parchment Paper. Ultra convenient; saves prep time and clean up.
- Chef’s Knife. A good quality chef’s knife is one of the most important kitchen tools to own.
Pre-cut Parchment Sheets
A game changer! No more fighting to get the paper to lay flat. It comes perfectly sized for a sheet pan.
Let’s all cheer for easy, cheesy potato skins!
Frequently Asked Questions
I haven’t tried air fryer potato skins myself but think it would work nicely. Arrange them in a single layer in your air fryer basket. Air fry at 400 degrees F and check them periodically. Note that you’ll need to cook them in batches. (For another air fryer potato recipe, don’t miss my Air Fryer Potato Wedges.)
It’s not necessary to wrap potatoes in foil to bake them in a standard oven (unlike when making Grilled Potatoes). Simply prick them on the outsides with a fork to allow steam to escape.
Use it to make mashed potatoes (see these Crockpot Mashed Potatoes and Garlic Mashed Potatoes for inspiration), Potato Cheese Soup, or to top Shepherd’s Pie.
For a gourmet potato skins recipe, try one of these topping suggestions:
Taco. Add cooked, seasoned ground beef (a.k.a. taco meat), tomatoes, lettuce, and Guacamole!
Chili. Use your leftover Turkey Chili, then add Greek yogurt and chives!
Pizza. Top with marinara sauce, mozzarella cheese and pepperoni, or your pizza toppings of choice.
While not devoid of nutritional benefits, crispy potato skins are not healthy in the strict sense of how most people view the term. As with French fries, they’re best enjoyed in moderation. For more better-for-you crispy potato recipes, check out Homemade Fries and Air Fryer French Fries, which are healthier than restaurant-style potato skins or those from the freezer aisle of your grocery store.
Potato Skins
Ingredients
- 4 small/medium russet (Idaho) potatoes
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch cayenne pepper or black pepper
- 2 tablespoons melted unsalted butter
- 1 cup shredded sharp cheddar cheese.
- 3 slices bacon cooked and crumbled*
- 2/3 cup plain Greek yogurt I used non-fat
- 1/3 cup chopped green onions or 3 tablespoons chopped fresh chives
Instructions
- Bake the potatoes: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or broiler-safe parchment paper. Scrub and dry the potatoes. Pierce all over with a fork, then rub with oil and ½ teaspoon salt. Bake for 25 minutes, flip, then continue baking for 15 to 25 minutes more (40 to 50 minutes total), until the potatoes pierce easily with a fork. Let rest until cool enough to handle, about 15 minutes. (You also can skip the oven and cook oven Baked Potatoes, Crock Pot Baked Potatoes, or Air Fryer Baked Potatoes).
- Halve the potatoes lengthwise, then scoop out the flesh, leaving a thin 1/4- to 1/2-inch thick shell. Reserve the flesh for another use, such as mashed potatoes or soup. Return the potatoes to the baking sheet, flesh-side up. Position a rack in the upper third of your oven and turn the oven to broil
- While the potatoes bake, in a small bowl, stir together the remaining 1/4 teaspoon kosher salt, smoked paprika, garlic powder, and cayenne.
- Brush the insides of the scooped potatoes with melted butter. Sprinkle with the seasoning mixture. Sprinkle evenly with the cheddar cheese, then bacon.
- Return the potatoes to the oven. Broil for 3 to 4 minutes, until the cheese is golden and bubbly. Transfer to a serving plate. Top each with a dollop of Greek yogurt and a sprinkle of green onions.
Notes
- *To easily and neatly cook the bacon, try Oven Baked Bacon or Air Fryer Bacon.
- TO STORE. These are best enjoyed the day they are made but can be refrigerated (without the Greek yogurt and chives) for 1 to 2 days.
- TO REHEAT. Place the potato skins in a 425 degree F oven until heated through (5 or so minutes). Add remaining toppings.
- TO FREEZE. Unfortunately, you cannot freeze potato skins. They will be soggy and have an off texture once thawed.
Nutrition
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These are delicious. A major hit for our game day party!
Hi Larry! So glad you enjoyed the recipe! Thank you for this kind review!