Description
Crispy baked potato skins loaded with cheddar cheese, bacon, and sour cream—perfect for game day or any party appetizer spread.
Ingredients
4 large russet potatoes (or 5 Yukon potatoes), washed
Olive oil
Kosher salt
Freshly ground black pepper
2–3 Tablespoons unsalted butter, melted
1–2 cups shredded cheddar cheese (plus more if needed)
4–6 slices bacon, cooked and crumbled (or ½ cup bacon bits)
Optional Toppings:
Sour cream
Sliced green onions
Instructions
Preheat oven to 400°F and line a baking sheet with foil.
Scrub potatoes and dry them completely. Place on baking sheet, brush with olive oil, and sprinkle with salt.
Bake for 1 hour or until tender. Let cool until easy to handle.
Increase oven temperature to 450°F. Cut potatoes in half lengthwise and scoop out the centers, leaving about ¼ inch of flesh.
Brush both sides with melted butter. Season with salt and pepper. Place skin-side down on baking sheet.
Bake for 10 minutes. Flip and bake for an additional 5–10 minutes until crispy.
Fill each skin with shredded cheddar and crumbled bacon. Bake another 3–5 minutes until cheese is melted and bubbly.
Top with sour cream and sliced green onions, if desired. Serve immediately.
Notes
Flavor Boost: Add garlic and onion powder to melted butter before brushing.
Cheese Options: Try Monterey Jack or a cheddar blend.
Mexican Twist: Replace bacon with taco-seasoned beef, and top with salsa and olives.
Potato Bites Variation: Slice into ½” rounds, bake until tender, and top like usual.
Air Fryer Method: Potato skins can also be made in an air fryer.
Storage: Best served fresh; not recommended for next-day leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American
