Crispy Potato Skins – WellPlated.com (2024)

Crispy Potato Skins are the quintessential game day appetizer; the perfect combination of carbs, melty cheese, and smoky bacon. My recipe is baked in the oven, but you’ll still get that super crisp shell that makes them irresistible!

Why You’ll Love This Loaded Potato Skins Recipe

• A Go-To for Parties. Game day, tailgate, barbecue—it’s time to call in some of my favorite snacks and appetizer recipes. 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.)
• An Unexpected Hit for Weeknight Dinners. Crispy baked potato skins are easy to hold, completely delicious, and beloved by kids and adults alike. So why not serve them up on a weeknight too?! I love making this recipe as a side for Air Fryer Chicken Legs.
• No Deep Frying Needed. I skip the deep fryer because the broiler does a fantastic job crisping up the skins.
• Totally Customizable. The toppings are yours for the showering. Bacon, sour cream (or my fave, Greek yogurt), chives—or switch things up and make your own creations. Load ‘em to your heart’s content.

How to Make Potato Skins

The Ingredients

• Potatoes. Good ol’ russet potatoes (also called Idaho potatoes) are the best potatoes for making potato skins because their skin is the heartiest and can hold up to our loaded filling.
• Sharp Cheddar Cheese. The cheddar can be swapped for any smooth melting cheese you enjoy. Try pepper jack, gouda for a gourmet spin, or do a mix.
• 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. (Omit the bacon for vegetarian potato skins, or use a plant-based bacon.)
• Plain Greek Yogurt. My nutritious swap for a dollop of sour cream.
• Green Onions or Chives. For a flourish of color, bite, and loaded potato vibes.

The Directions

1. Bake the Potatoes. Scrub and dry the potatoes with paper towels. Bake the potatoes till tender.

2. Halve the Potatoes. Split them in half lengthwise and spoon out the insides of the potatoes.

3. Scoop the Skins. Leave a thin wall of flesh inside each potato skin; reserve the flesh for another use.

4. Top. Brush the insides with the butter mixture and spices. Pile on the cheese and bacon.
5. Bake. Broil potato skins for 3 to 4 minutes, until the cheese is golden and bubbly. Load them up with any remaining toppings. ENJOY!

Recipe Variations

• Taco Potato Skins. Add cooked, seasoned ground beef (a.k.a. taco meat), tomatoes, lettuce, and Guacamole!
• Chili Potato Skins. Use your leftover Turkey Chili, then add Greek yogurt and chives!
• Pizza Potato Skins. Top with marinara sauce, mozzarella cheese and pepperoni, or your pizza toppings of choice.
• Air Fryer Potato Skins. 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.)

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, a Tempranillo, Malbec, or Chardonnay would be wonderful. For co*cktails, try an Skinny Margarita or Apple Cider co*cktail.

Recipe Tips and Tricks

• Don’t Throw Out the Insides. Use them to make mashed potatoes (see these Garlic Mashed Potatoes for inspiration), Potato Cheese Soup, or to top Shepherd’s Pie.
• Skip the Foil. 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.
• Get a Head Start. The night before, cook yourBaked Potatoes, or makeAir Fryer Baked PotatoesorCrock Pot Baked Potatoes. Scoop out the insides, then refrigerate the shells to make these cheesy stuffed potato skins the next day