Introduction

Crispy potato skins are a classic appetizer that’s perfect for sharing or enjoying as a snack. Loaded with melted cheddar cheese, crispy bacon, and topped with sour cream and chives, they offer a satisfying blend of flavors and textures. This recipe makes a great party finger food or a comforting treat any time.

The image shows several potato skins arranged on a white marbled surface. Each potato skin is a brown crispy shell filled with three main layers: a golden melted cheese layer on top of the potato flesh, crispy bits of reddish-brown bacon scattered across the cheese, and a dollop of white sour cream placed in the center of each skin. The sour cream is topped with finely chopped green chives, and the entire dish is sprinkled lightly with black pepper and additional chives for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small to medium sized Russet potatoes, washed and pat dry
8 ounces shredded cheddar cheese
8 slices bacon, cooked and crumbled
1/4 cup unsalted butter (half of a stick), melted
Sour cream, for topping
Chives or green onion, chopped, for topping
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: Preheat the oven to 400°F. Poke each potato several times with a fork, place them on a baking sheet, and bake for 1 hour. Remove from the oven and let cool for about 15 minutes, until cool enough to handle.
Step 2: For large potatoes, cut each lengthwise into three sections to create three long slices (each potato will yield two skins and a middle section). For small potatoes, simply cut in half.
Step 3: Using a small spoon, scoop out some of the potato flesh from the center of each piece, leaving a thick layer near the skin to form a “boat.”
Step 4: Increase the oven setting to broil. Brush the inside and outside of each potato skin with melted butter. Place them back on the baking sheet and season with salt and pepper.
Step 5: Broil for 7–8 minutes until the insides start to crisp and brown slightly.
Step 6: Remove the skins from the oven and sprinkle a generous amount of shredded cheddar cheese and crumbled bacon into each one.
Step 7: Return the potato skins to the broiler and cook for another 3–4 minutes, until the cheese is melted and bubbly.
Step 8: Remove from the oven. Top each potato skin with a dollop of sour cream and a sprinkle of chopped chives or green onion. Serve warm.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or garlic powder to the butter before brushing the skins.
Swap cheddar for Monterey Jack or pepper jack cheese for a different taste.
Use turkey bacon or omit the bacon for a vegetarian option; add sautéed mushrooms or caramelized onions instead.
If you prefer crispier skins, broil them a little longer but watch closely to avoid burning.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven or air fryer at 350°F until heated through and crispy, about 5–7 minutes. Avoid microwaving to keep the skins crispy.

How to Serve

The image shows five potato skins cut in half, each with three visible layers: a light brown crispy outer skin, a middle layer of melted golden-orange cheese mixed with browned crispy bits of bacon, and a top layer of white sour cream dollop sprinkled with small chopped green chives and black pepper. The potato skins are placed on a white plate with a white marbled texture background, scattered with small green chives and black pepper flakes. The texture of the cheese looks smooth and melted, while the bacon adds a crumbly contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare potato skins ahead of time?

Yes, you can bake and hollow out the potatoes a day in advance. Store the prepared skins in the refrigerator and add cheese and bacon just before broiling and serving.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because their thick skins crisp well, and their starchy interior holds up nicely when scooped out.