Potato Skins
Crispy, golden potato halves loaded with melted cheddar, smoky bacon bits, and a cool dollop of sour cream. These classic pub-style potato skins are baked twice for the perfect crunch, making them an irresistible game-day appetizer or side dish ready in under an hour.
For 4 servings
- prep
Preheat the oven and prep the potatoes.
1.Preheat oven to 400°F (200°C).2.Scrub the potatoes clean and pat them completely dry.3.Prick each potato several times with a fork. - bake · ~50 min
Bake the whole potatoes.
Place the potatoes directly on the middle oven rack and bake until tender when pierced with a knife, about 45 to 50 minutes. Remove and let them cool just enough to handle.
TIPDon't wrap in foil — dry heat gives you crispier skins. - fry · ~10 min
Cook the bacon until crisp.
1.Lay bacon slices in a cold skillet and set over medium heat.2.Cook, turning occasionally, until golden and crisp (8-10 min).3.Transfer to paper towels, drain, and crumble into small bits. - prep
Hollow out the potato skins.
1.Increase oven temperature to 450°F (230°C).2.Halve each potato lengthwise.3.Scoop out most of the fluffy interior, leaving a 1/4-inch wall of potato attached to the skin.TIPSave the scooped potato for mashed potatoes — don't waste it. - bake · ~10 min
Crisp the potato skins.
1.Brush both sides of each skin generously with oil and season with salt and pepper.2.Arrange skin-side up on a baking sheet and bake 5 minutes.3.Flip and bake cut-side up another 5 minutes until edges are golden and crisp. - assemble · ~3 min
Load the skins with cheese and bacon.
1.Remove skins from the oven.2.Fill each skin with shredded cheddar and crumbled bacon.3.Return to oven for 2-3 minutes until cheese is bubbly and melted. - garnish
Garnish with sour cream and green onions.
Remove skins to a serving platter. Add a small dollop of sour cream to each one and scatter sliced green onions generously over the top. Serve immediately while hot and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest skins, bake the potatoes unwrapped on the oven rack — foil traps steam and softens the skin.
- 2Brush both the skin side and cut side of the potato halves with oil to ensure even browning and crunch.
- 3Leave a 1/4-inch wall of potato flesh inside the skins so they hold their shape and don't collapse.
- 4Save the scooped-out potato for another use, like mashed potatoes or potato soup, to reduce food waste.
- 5Cook the bacon in the same skillet you'll use for another component to build extra flavor.
- 6Serve the potato skins immediately after adding the sour cream, or the heat will thin it out and make them soggy.
Adapt it for your goals.
Loaded Tex-Mex Skins
Replace cheddar with pepper jack, add a spoonful of seasoned black beans, and top with pickled jalapeños and a drizzle of chipotle crema for a spicy south-of-the-border twist.
Vegetarian OptionVegetarian Option
Skip the bacon and load the skins with sautéed mushrooms, caramelized onions, and a sprinkle of smoked paprika for a deeply savory, meat-free version.
Buffalo Chicken SkinsBuffalo Chicken Skins
Swap bacon for shredded rotisserie chicken tossed in buffalo sauce, use blue cheese or ranch dressing instead of sour cream, and add celery seeds on top.
Why this is on our healthy list.
Good Source of Potassium
Russet potatoes are naturally rich in potassium, an essential mineral that supports healthy blood pressure and muscle function.
Contains Protein from Cheese and Bacon
The cheddar cheese and bacon provide a moderate amount of high-quality protein to help keep you full and satisfied.
Customizable Lower-Fat Version
By using low-fat cheese, turkey bacon, and Greek yogurt in place of sour cream, you can reduce saturated fat while keeping the crisp texture.
Frequently asked questions
Russets are ideal because they have thick, sturdy skins that crisp well and a fluffy interior. Waxy potatoes like red or Yukon Gold won't get as crisp and may fall apart.
