Description
This recipe for Crispy Potato Skins features perfectly baked Russet potatoes hollowed out and brushed with melted butter, then broiled to a crispy finish. Filled with melted cheddar cheese and crispy bacon, these potato skins are topped with sour cream and fresh chives for a delicious appetizer or snack that’s sure to be a crowd-pleaser.
Ingredients
Scale
Potato Skins
- 6 small to medium Russet potatoes, washed and patted dry
- 1/4 cup unsalted butter (half of a stick), melted
- Salt, to taste
- Freshly ground black pepper, to taste
Toppings
- 8 ounces shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- Sour cream, for topping
- Chives or green onions, chopped, for topping
Instructions
- Bake Potatoes: Preheat your oven to 400°F. Poke each Russet potato several times with a fork to allow steam to escape. Place the potatoes on a baking sheet and bake for about 1 hour until tender. Remove from oven and let cool for 15 minutes or until they can be handled comfortably.
- Cut Potatoes: If using large potatoes, slice each potato lengthwise into three sections, yielding two potato skins per potato plus a middle section you can discard or use for another recipe. For smaller potatoes, simply cut each in half.
- Hollow Out: Using a small spoon, carefully scoop out the inner flesh from each potato section, leaving a thick layer close to the skin to maintain structure, forming a “boat” shape.
- Season and Butter: Turn your oven’s broiler on high. Brush the inside and outside of each hollowed potato skin with the melted butter. Place them back on the baking sheet and season generously with salt and freshly ground black pepper.
- Broil for Crispiness: Place the baking sheet with the potato skins under the broiler for 7-8 minutes, until the inside edges become crispy from the melting butter.
- Add Cheese and Bacon: Remove the skins from the oven and fill each with a generous amount of shredded cheddar cheese. Top with crumbled bacon pieces.
- Broil to Melt Cheese: Return the potato skins to the broiler for another 3-4 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and top each potato skin with a dollop of sour cream and sprinkle with chopped chives or green onions. Serve warm for best flavor.
- Storage and Reheating: Store any leftover potato skins in the refrigerator. When ready to eat, reheat in the oven or air fryer until warmed through and crispy.
Notes
- Choose Russet potatoes for their starchy texture, which crisps well when baked and broiled.
- For extra crispiness, you can double broil the skins if desired.
- Use metal or oven-safe gloves when broiling to avoid burns as the process is fast and intense.
- Cook bacon in advance and drain well to prevent sogginess in the potato skins.
- Leftover baked potato flesh can be repurposed for potato salad or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: American
Keywords: potato skins, crispy potato skins, baked potato appetizer, cheddar cheese, bacon, sour cream, party snack, easy appetizer
