Oven Baked Potato Skins are crispy, cheesy appetizers that are easy to make. Homemade potato skins have lots of flavor and are fun to eat!
Baked potatoes are scooped out and the skins are baked with a bit of olive oil. The result is nicely browned and crispy skins without frying like classic potato skins. They are topped with cheddar cheese and bacon and served with sour cream and green onions. You could easily add your favorite toppings.
These are real crowd pleasers for get togethers, or game day events like the super bowl. Oven Baked Potato Skins are classics and for good reason. Cheesy potato skins are simply delicious and make a great appetizer for game day gatherings!
If you want to try some other ways to serve potatoes check out Boxty, Crispy Chive Potatoes, Herb Roasted Turmeric Potatoes, and Roasted Greek Potatoes.
If you want to try some other casual appetizer recipes check out Loaded Beef Nachos made with ground beef, Doritos Nachos and Crabbies.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Russet potatoes are the best potatoes for baking due to their thick skin and starchy interior, which makes them perfect for crispy potato skins. Make sure they are all of medium size for uniform cooking and easy handling. Read How to Buy Potatoes. If you choose to use large potatoes, additional baking time will be required.
- Extra virgin olive oil gives a richer flavor, but for a higher smoke point, you can use light olive oil or avocado oil. .
- Before baking, season the skin of the potato with a little bit of salt, black pepper, and your favorite seasonings. Garlic powder, onion powder, or cayenne pepper will enhance their flavor.
SPECIAL EQUIPMENT NEEDED:
- Baking Sheet: A large baking sheet or sheet pan will be used to bake the potato skins after scooping out the flesh. If you have one, use a non-stick baking sheet or line a regular baking sheet with parchment paper or aluminum foil for easy cleanup.
- Brush: A pastry brush or a silicone brush is handy for evenly applying the olive oil to both the inside and outside of the potato skins. This helps them become crispy when baked.
- Sharp Knife: A good, sharp knife is essential for cutting the potatoes in half and scooping out the flesh. A smaller paring knife may also be helpful for the scooping part to ensure you leave enough potato on the skin.
- Spoon: A sturdy spoon is necessary for scooping out the flesh of the potatoes. A melon baller can also work well for this task, especially for removing the potato flesh without damaging the skin.
- Oven Mitts: Given the need to handle hot potatoes and baking sheets, a pair of oven mitts is crucial to prevent burns.
- Cheese Grater: If you are using block cheese, a cheese grater will be needed to shred the cheese. Freshly shredded cheese melts better than pre-shredded cheese, which often contains anti-caking agents.
- Measuring Spoons/Cups: To accurately measure olive oil, cheese, and sour cream, it’s helpful to have measuring spoons and cups.
SUBSTITUTIONS:
- You can substitute the russet potatoes with sweet potatoes for a sweeter version with a nutritional boost. The cooking method remains the same.
- Avocado oil or melted butter can be used in place of olive oil for brushing the potato skins. Both offer a rich flavor and are great for baking.
- Colby cheese or Monterey Jack are good substitutes for cheddar cheese.
- You can use fresh chives for a similar oniony flavor to the green onions but milder, or red onions finely diced for a sharper bite and a pop of color.
- For a vegetarian version replace the bacon with crispy baked or fried mushrooms. Also turkey bacon can be a leaner option.
HOW TO STORE OVEN BAKED POTATO SKINS:
- Oven Baked Potato Skins can be stored in the refrigerator for up to 3-4 days. Once cooled, place the potato skins into an airtight container.
- Properly stored, the potato skins can be frozen for up to 3 months. After baking and cooling the potato skins, but before adding the final toppings like sour cream and green onions, you can prepare them for freezing. It is best to freeze them after they have been baked with the cheese and bacon, but without any fresh toppings or sour cream. Place the cooled potato skins onto a baking sheet, not touching, and freeze them for about 1-2 hours or until solid. Transfer the frozen potato skins to a freezer-safe bag or container.
HOW TO REHEAT OVEN BAKED POTATO SKINS:
- To reheat the potato skins in the oven, preheat the oven to 350°F (175°C). Place the potato skins on a baking sheet and heat them for about 10-15 minutes, or until they are heated through and the cheese is bubbly. This method helps maintain their crispy skin. You can also reheat them in an air fryer in about one third of the time.
- If you are in a hurry, you can use the microwave, but be aware that this might make the skins a bit soggy. Heat on high for about 1-2 minutes, or until warm. Consider finishing them in a toaster oven for a few minutes for crispy baked potato skins.
Lightly brush the potatoes with olive oil. Place the potatoes on a baking sheet and bake for about one hour. The skin should be slightly crisp and you should be able to insert a fork with no resistance.
Cut each potato in half and scoop out the potato, leaving ¼ inch thickness of the potato in the skin.
Brush both the inside and outside of the potato skins with olive oil. Place them back onto the baking sheet cut side down and bake for 10 minutes.
Turn the potato skins over and bake for an additional 5 minutes. They should be browned and crisp. Remove from the oven.
Add 1 tablespoon of cheddar cheese to each potato skin and top with 1 teaspoon of the bacon bits. Return the potato skins to the oven and bake for 5 minutes, until the cheese is melted.
Oven Baked Potato Skins
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Ingredients
- 4 medium Russet potatoes
- 3 tablespoon olive oil
- 1 cup sharp cheddar cheese shredded
- 2 green onions, chopped
- 3 slices bacon, cooked and chopped into bits
- 1 cup sour cream
Instructions
Preheat your oven to 350 degrees
Scrub the potatoes well. Pierce each potato with a fork in a few different places so the steam can vent.
Lightly brush the potatoes with olive oil.
Place potatoes on a lined baking sheet and bake potatoes for about one hour. The skin should be slightly crisp and you should be able to insert a fork with no resistance. Baking times may vary based on the size of the potatoes you are baking.
Cut each potato in half and scoop out the potato, leaving ¼ inch thickness of the potato in the skin. Reserve the potato for another use.
Brush both the inside and outside of the potato skins with olive oil.
Place them back onto the baking sheet cut side down and bake for 10 minutes. Turn them over and bake for an additional 5 minutes. They should be browned and crisp. Remove from the oven.
Add 1 tablespoon of cheddar cheese to each potato skin and top with 1 teaspoon of the bacon bits.
Return the potato skins to the oven and bake for 5 minutes, until the cheese is melted.
Sprinkle the chopped green onion on to the potato skins and serve at once with a dollop of sour cream.
