Crispy Potato Skins with Cheese (Printable)

Golden potato skins filled with melted cheddar, bacon, and herbs. A crowd-pleasing appetizer that's simple to prepare.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Cheese & Toppings

02 - 1 cup shredded sharp cheddar cheese
03 - 4 strips cooked bacon, crumbled
04 - 2 tablespoons chopped chives or green onions
05 - 2 tablespoons unsalted butter, melted
06 - Salt and freshly ground black pepper to taste
07 - Sour cream for serving

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Prick potatoes all over with a fork and bake directly on the oven rack for 45-50 minutes until tender. Allow to cool slightly.
02 - Slice each cooled potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving approximately 1/4-inch shell. Reserve scooped flesh for other uses.
03 - Increase oven temperature to 450°F. Brush both sides of potato skins with melted butter and sprinkle with salt and pepper. Place skins cut side down on baking sheet. Bake for 10 minutes, then flip and bake 5 additional minutes until edges are crispy.
04 - Fill each potato skin with shredded cheddar cheese and crumbled bacon. Return to oven for 3-5 minutes until cheese is melted and bubbly.
05 - Remove from oven and top with chopped chives or green onions. Serve immediately with sour cream.

# Expert Tips:

01 -
  • These potato skins achieve that perfect balance of crispy edges and tender potato that even restaurant versions often miss.
  • The beauty of this recipe is how easily you can customize it with whatever cheeses or toppings you have lurking in your refrigerator.
02 -
  • The secret to truly crispy skins is removing enough of the flesh without piercing through the bottom, something I learned after several torn potatoes.
  • Cooling the potatoes slightly before scooping makes the job much easier, preventing the dreaded torn skin scenario.
03 -
  • Always bake potatoes directly on the oven rack rather than on a baking sheet for evenly crisp skins all around.
  • The scooped-out potato flesh freezes beautifully for future mashed potatoes or potato soup, turning this recipe into two meals.

Go Back