There’s nothing quite like crispy, cheesy, and perfectly seasoned potato skins fresh out of the oven. These homemade baked potato skins rival anything you’d get at a restaurant—extra crispy on the outside, buttery and flavorful on the inside, and loaded with melted cheese, smoky bacon, and fresh green onions.
They are the perfect appetizer, game-day snack, or party dish. Whether you’re serving them at a gathering or just treating yourself to a savory indulgence, these potato skins are guaranteed to disappear fast.
Why You’ll Love This Recipe
-Crispy perfection – Achieved with a two-step baking process and a buttery garlic seasoning.
-Loaded with flavor – A delicious combination of cheddar, Monterey Jack, smoky bacon, and green onions.
-Better than restaurant-quality – No deep frying needed, just simple baking techniques for extra crispiness.
-Easy to customize – Swap out the cheeses, add different toppings, or make them vegetarian-friendly.
-Perfect for any occasion – A great snack for game nights, parties, or even as a fun side dish.
Ingredients (Serves 6)
For the Potatoes:
- 6 small to medium Russet potatoes
- 1 ½ tablespoons canola oil or olive oil
- Sea salt, to taste
For the Seasoned Butter:
- 3 tablespoons butter, melted
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Toppings:
- ½ cup finely shredded cheddar cheese
- ½ cup finely shredded Monterey Jack cheese
- 4 slices bacon, crispy cooked and chopped
- 1 green onion, finely sliced
- Sour cream, for serving (optional)
Step-by-Step Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 375°F (190°C).
- Scrub the potatoes thoroughly under running water and pat them dry with a kitchen towel.
- Using a fork, poke each potato 8-10 times to allow steam to escape during baking.
- Rub each potato with canola or olive oil, ensuring they are well coated. Sprinkle generously with sea salt for extra crispy skin.
- Place the potatoes on a baking sheet and bake for 50-60 minutes, or until they are cooked through and fork-tender.
- Remove from the oven and let them cool slightly until they are safe to handle.
Step 2: Prepare the Potato Skins
- Increase the oven temperature to 450°F (230°C).
- Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about ¼ to ½ inch of potato around the inside of the skin. (Save the scooped-out potato for mashed potatoes or another recipe.)
Step 3: Season and Crisp the Skins
- Melt the butter in the microwave, then whisk in garlic powder and onion powder for extra flavor.
- Brush both sides of each potato skin with the buttery seasoning mixture.
- Place the skins cut side down on the same baking sheet and bake for 10 minutes.
- Flip them over and bake for another 10 minutes, until they are golden brown and crispy.
Step 4: Load with Toppings and Bake Again
- Sprinkle each potato skin evenly with shredded cheddar and Monterey Jack cheese.
- Add crispy bacon pieces on top.
- Return to the oven for 5 more minutes, or until the cheese is fully melted and bubbly.
Step 5: Garnish and Serve
- Remove the potato skins from the oven and sprinkle with freshly sliced green onions.
- Serve hot, with a side of sour cream for dipping (optional).
Serving Suggestions
These potato skins are best enjoyed fresh out of the oven, but they pair well with a variety of sides and dips:
-Classic Ranch Dressing – For a cool, creamy contrast.
-Spicy Sriracha Mayo – Adds a little heat for those who love spice.
-BBQ Sauce Drizzle – A smoky-sweet option that complements the bacon.
-Guacamole or Avocado Crema – For a fresh and creamy alternative.
Tips for the Crispiest Potato Skins
-Use Russet potatoes – Their thick skin and starchy interior create the best texture.
-Don’t skip the oil and salt rub – This helps crisp up the skins while baking.
-Bake twice for extra crunch – The second round of baking before adding toppings makes a big difference.
-Let the potatoes cool slightly before scooping – This prevents tearing the skin.
-Customize with different cheeses – Smoked gouda, pepper jack, or Parmesan all work great.
Fun Variations
-Buffalo Chicken Potato Skins – Mix shredded chicken with buffalo sauce and top with blue cheese crumbles.
-Tex-Mex Style – Add taco-seasoned ground beef, jalapeños, and a dollop of sour cream.
-Veggie Lover’s Skins – Top with sautéed mushrooms, spinach, and feta cheese.
-Breakfast Skins – Add scrambled eggs, crumbled sausage, and shredded cheddar for a morning twist.
Make-Ahead & Storage Instructions
Refrigerating Leftovers: Store leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Freezing: Assemble the potato skins (without cheese and bacon), freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready to eat, bake at 400°F (200°C) for 15-20 minutes, add toppings, and bake until melted.
Reheating:
- Oven: Bake at 375°F (190°C) for 10-15 minutes.
- Air Fryer: Reheat at 350°F (175°C) for 5-7 minutes for extra crispiness.
- Microwave: Heat in 30-second intervals until warm (though the skins won’t be as crispy).
Why These Potato Skins Will Become a Favorite
Crispy, cheesy, and packed with flavor
Better than takeout—at a fraction of the cost
Simple ingredients and easy to make
Perfect for entertaining or a casual family night
These baked potato skins are everything you want in a crispy, cheesy appetizer—savory, satisfying, and absolutely irresistible. Whether you’re making them for a game-day party or just because you’re craving something delicious, they’re sure to become a staple in your kitchen.