Description
Crispy Baked Potato Skins
Get ready to elevate your appetizer game with these Crispy Baked Potato Skins! Perfect for game day, family gatherings, or any time you crave a savory treat. These potato skins are filled with gooey cheddar and Monterey Jack cheese, crispy smoked bacon, and topped off with fresh green onions. A classic American favorite, these are even better than what you’d get at a restaurant. Serve them with sour cream for a crowd-pleasing delight!
6 small to medium Russet potatoes
1 ½ tbsp canola oil or olive oil
Sea salt
3 tbsp butter
¼ tsp garlic powder
¼ tsp onion powder
½ cup shredded cheddar
½ cup shredded Monterey Jack
4 slices bacon, crispy & chopped
1 green onion, sliced
Sour cream (optional)
Directions:
1. Preheat oven to 375°F. Scrub and oil potatoes; bake for 50-60 min.
2. Cool, then cut in half. Scoop out flesh, leaving ¼-½ inch.
3. Preheat oven to 450°F. Brush with melted butter, garlic, and onion powder. Bake 20 min, flipping halfway.
4. Top with cheese and bacon; bake until cheese melts.
5. Serve with green onions and sour cream.
Prep Time: 10 min
Kcal: 330 kcal
Step-by-Step Guide
Follow these detailed instructions for perfect potato skins every time. First, thoroughly scrub 6 Russet potatoes under cold water. Pat them dry, then prick each potato several times with a fork. Rub them all over with 1 ½ tablespoons of oil and a generous sprinkle of sea salt. Place them directly on the oven rack and bake at 375°F for 50-60 minutes, or until easily pierced with a fork. Let them cool completely for safe handling, about 15-20 minutes.
Once cool, slice each potato in half lengthwise. Using a spoon, carefully scoop out the fluffy interior, leaving a sturdy shell about 1/4 to 1/2 inch thick. Reserve the scooped potato for another use, like mashed potatoes. Increase your oven temperature to 450°F. In a small bowl, melt 3 tablespoons of butter and stir in 1/4 tsp each of garlic and onion powder. Brush this mixture liberally over the inside and outside of each potato skin. Place them skin-side up on a baking sheet and bake for 10 minutes. Flip them skin-side down and bake for another 10 minutes until crispy and golden.
Serving Suggestions
While delicious on their own, these crispy vessels are perfect for creative toppings. Serve them as a hearty appetizer with bowls of cool sour cream, chunky salsa, and creamy guacamole for dipping. For a full meal, pair them with a crisp garden salad or a bowl of chili. They also make an excellent side dish for grilled steak or roasted chicken. For a fun twist, try topping with pulled pork, jalapeños, barbecue sauce, or a dollop of queso.
How-to Summary
Bake whole, oiled potatoes at 375°F for 50-60 mins. Cool, halve, and scoop out flesh. Brush shells with seasoned butter. Bake at 450°F for 20 mins (flip halfway). Fill with cheese and bacon; bake until melted. Garnish with green onions and sour cream.
Frequently Asked Questions
Can I prepare potato skins ahead of time? Yes. You can bake the potatoes, scoop them, and store the empty shells in an airtight container in the fridge for up to 24 hours before the final crisping and topping steps.
What’s the best way to get the bacon extra crispy? Bake your bacon slices on a wire rack set over a baking sheet at 400°F for about 15-20 minutes. This method renders fat efficiently for perfect crispiness.
Can I use other types of cheese? Absolutely. Pepper Jack adds a spicy kick, while a smoked Gouda or sharp white cheddar offers deeper flavor. A pre-shredded Mexican blend also works well.
Why are my potato skins not crispy? The most common reason is insufficient oil/butter on the skins or an oven that isn’t hot enough. Ensure you brush them well and that your oven is fully preheated to 450°F for the second bake.
What can I do with the leftover potato flesh? Don’t waste it! Use it to make mashed potatoes, add it to soup for thickness, or make potato pancakes or gnocchi.
Common Mistakes to Avoid
- Not letting potatoes cool: Scooping hot potatoes is difficult and can lead to torn skins. Patience is key.
- Scooping the shells too thin: Leaving less than 1/4 inch of potato can cause the skin to collapse. Aim for a sturdy 1/4 to 1/2 inch layer.
- Skipping the butter brush: The butter mixture is crucial for flavor and achieving an all-over golden crisp. Don’t just drizzle it.
- Crowding the baking sheet: Place skins in a single layer with space between them to allow for proper air circulation and even crisping.
- Adding toppings too soon: Only add cheese and bacon after the shells are fully crisped, otherwise they’ll steam and become soggy.
Conclusion
Mastering homemade Crispy Baked Potato Skins is simpler than you think. By following this detailed guide and avoiding common pitfalls, you can consistently create a restaurant-quality appetizer that will steal the show at any gathering. The combination of the crispy, seasoned shell with melted cheese and savory bacon is timeless. Experiment with your favorite toppings to make this classic recipe your own, and enjoy the delicious rewards of a little extra effort in the kitchen.