No need to go out to eat when you can make this delicious Potato Skins Recipe at home!
It’s not surprising at all that one of the leading sellers in bars on game day is potato skins. After all, who doesn’t love those crispy skins with a bit of fluffy potato left inside serving as a base for all that delicious melted cheese, smoky bacon, and other toppings? The best part of this potato skins recipe is its versatility. You can add any toppings you like and take away those you don’t want. And, since they taste as good as they look, you know that they will be a hit whenever you serve them.
When my kids were young, if a restaurant had potato skins on the menu, they were always on our table. It was one of our favorite things to order. Making them at home meant I could control the toppings, and since many restaurants fry the skins before topping them, I could make them healthier by baking them.
Another reason I love making potato skins at home is that you get multiple meals from one vegetable. While I may serve the skins with one dinner, the next day I can turn the scooped-out insides into mashed potatoes, hash, potato pancakes, or a host of other delicious dishes. I’ve even used the leftover potatoes to make a filling for blintzes, one of my favorite foods.
This is also a great recipe for little helping hands, as they can add the toppings to the skins. I always found that encouraging my children to help in the kitchen prepared them for when they became adults and were living on their own.
Toppings, toppings, and more potato skin toppings!
While bacon, cheese, scallions, and sour cream are considered traditional toppings for this potato skins recipe, you don’t have to stop there. Think about all the ways people top baked potatoes. Each one of those options will work with potato skins. In fact, many restaurants offer a few different flavor combinations. Here are some of my favorite ways to top your spud skins:
- Buffalo chicken skins: Buffalo chicken, smoked Gouda, and blue cheese dressing
- Pizza skins: Marinara sauce, diced pepperoni, shredded mozzarella, and Parmesan cheese (other toppings can include sliced black olives, mushrooms, crumbled cooked sausage, and chopped spinach)
- Broccoli and cheddar skins: Melted cheddar and chopped, cooked broccoli
- Taco-style skins: Cooked ground beef made with taco seasoning, black or refried beans, and shredded Monterey Jack or pepper jack with a side of salsa and guacamole
- Philly cheesesteak skins: Sautéed slices of beef, melted provolone, bell peppers, and onions
- Mediterranean skins: Artichoke hearts, kalamata olives, sun-dried tomatoes, and feta cheese
- Chili cheese skins: Meat and bean, meatless, or beanless chili and cheddar cheese
- BBQ pork skins: Pulled pork, barbecue sauce, and cheddar or provolone cheese
How do I store leftovers?
To store leftovers from this potato skins recipe, let the potatoes cool to room temperature. Once you scoop the filling, you can refrigerate the empty skins in an airtight container for up to 4 days before filling, baking, and enjoying. Or you can freeze the skins in a freezer-safe container or zippered bag for up to 3 months. Defrost them overnight in the refrigerator before topping and baking as directed. For topped/filled skins, store them in the fridge for 3 to 4 days, and reheat them in a 400°F oven or air fryer for 15 to 20 minutes until warm.
Serving suggestions
This potato skins recipe is perfect for any meal or game day watch party. Create an appetizer or finger food extravaganza with Buffalo Wings, Easy Spinach Artichoke Dip, Mac And Cheese Bites, and Velveeta Cheese Dip. Add some Deviled Eggs With Relish, Slow-Cooker Taco Dip with chips, and fresh veggies with this Avocado Dip Recipe, and you have quite the festive spread.
Potato Skins Recipe
Ingredients
- 6 large russet potatoes scrubbed and poked all over with a fork
- Olive oil as needed
- Kosher salt to taste
- Black pepper to taste
- Onion powder to taste
- Garlic powder to taste
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and chopped
- 2 green onions chopped
- Sour cream for serving
Instructions
- Brush the potatoes with olive oil and sprinkle with salt. Bake at 400°F for about 40 minutes until they are tender.
- Remove the potatoes from the oven and let them cool until safe to handle, approximately 30 minutes. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin border.
- Brush the potato skins with olive oil and season with salt, pepper, onion powder, and garlic powder. Return them to the oven at 400°F for about 20-30 minutes until they become crispy. Then, top with shredded cheddar cheese and bacon.
- Bake for another 5 minutes until the cheese melts. Garnish with chopped green onions and serve with a side of sour cream.
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