Crispy Baked Potato Skins
I’ve been turning leftover baked potatoes into appetizers since college, and these crispy baked potato skins are one of my all-time favorites. They’re crunchy where it counts, pillowy inside, and topped with melty cheddar plus salty bacon — a snack that doubles as party food, game-day finger food, or a cozy side for weeknight dinners. If you like hearty, handheld comfort, this recipe delivers every time; it’s simple, budget-friendly, and endlessly adaptable. For a casserole-style take on potato comfort, try a similar idea with loaded baked potato casserole.
Why you’ll love this dish
These skins hit three satisfying textures: crisp skin, thin soft potato layer, and gooey cheese. They’re faster than fully stuffed twice-baked potatoes because you start with whole baked potatoes and finish quickly under high heat. They’re great for feeding a crowd, pleasing picky eaters, or using up baked potato leftovers.
“Crunchy edges, melty cheddar, and bacon bits — the perfect party starter.” — a quick fan review that sums it up
They’re also flexible: make them as a casual appetizer, part of a buffet, or as part of a loaded potato bar. If you need a heartier protein alongside the skins, consider serving them with a roasted main like baked crunchy hot honey chicken.
The cooking process explained
Before you dive into the ingredient list, here’s the high-level flow so you know what to expect: bake whole russets until tender, cool and hollow them, brush with olive oil and season, crisp the shells in the oven, top with cheddar and bacon, then finish until the cheese melts. Total active hands-on time is modest, and most of the work is in the oven.
- Bake whole potatoes until soft.
- Cool slightly and scoop, leaving a thin layer of flesh.
- Oil, season, and crisp the shells.
- Layer on cheddar and bacon, then melt and serve with toppings.
What you’ll need
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Sour cream and sliced green onions, for serving (optional)
Notes and substitutions:
- Russet potatoes give the crispiest skin because of their thicker skin and starchy flesh; Yukon Golds work in a pinch but won’t be quite as crisp.
- Swap bacon for finely chopped ham or a vegetarian bacon alternative.
- For a lighter brunch pairing try something bright like baked feta eggs with tomatoes and spinach.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Place a rack in the center.
- Scrub each potato well and pierce the skins a few times with a fork to vent.
- Bake the potatoes directly on the oven rack for about 45 minutes, until a fork slides in easily and the centers are tender.
- Let the potatoes cool until you can handle them. Cut each potato in half lengthwise.
- Scoop out most of the flesh with a spoon, leaving a thin layer (about 1/8–1/4 inch) so the shell holds its shape.
- Brush the inside of each shell with olive oil and season with salt and freshly ground black pepper.
- Arrange the potato halves skin-side down on a baking sheet and bake for 15 minutes, or until the edges are golden and crisp.
- Remove the tray, evenly sprinkle shredded cheddar and crumbled bacon over each skin.
- Return to the oven and bake 4–6 minutes more, just until the cheese melts and starts to bubble.
- Serve warm with dollops of sour cream and a scattering of sliced green onions.
Best ways to enjoy it
Serve these as an appetizer on a party platter alongside crudités and a tangy dip, or make them the star of a casual meal with a big salad. For a brunch spread, pair them with something sweet and protein-forward like baked protein pancake bowls for contrast. Other serving ideas:
- Build a loaded bar: offer chili, guacamole, jalapeños, and pico de gallo.
- Make mini-meal plates: two skins plus a simple green salad per person.
- For kids, top with ranch and extra cheese — they’re almost always a win.
Storage and reheating tips
- Refrigerate: Cool leftover skins to room temperature and store in an airtight container for up to 3–4 days.
- Reheat: To keep them crisp, reheat on a baking sheet in a 375°F (190°C) oven for 8–12 minutes until warmed through. Microwaving makes them soggy, so only use that for a quick soft-warmed option.
- Freeze: You can freeze unfilled, crisped skins (after step 7) in a single layer on a sheet tray until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge, then fill and bake until cheese melts.
- Food safety: Do not leave cooked potato skins at room temperature for more than two hours. Refrigerate promptly.
Pro chef tips
- For the crispiest shells, bake the potatoes directly on the oven rack rather than on a pan to promote even heat circulation.
- Leave a thin layer of flesh — too thin and the shell collapses, too thick and they won’t crisp.
- Brush generously with olive oil and season right before crisping; the oil helps conduct heat and yields more even browning.
- Cook bacon until very crisp and crumble finely so it distributes well on each skin.
- If you want ultra-fast prep, microwave whole potatoes until almost tender, then finish them in a 400°F oven for 10–15 minutes to dry out the skins before scooping.
- Don’t toss the scooped potato — mix it with butter, cheese, and herbs and turn it into a side or fold into a cheesy ground beef potato casserole.
Creative twists
- Tex-Mex: Swap cheddar for pepper jack, add chopped green chiles, and top with salsa and cilantro.
- Vegetarian: Replace bacon with roasted mushrooms and a drizzle of balsamic for umami.
- Buffalo: Toss shredded chicken in buffalo sauce, top with blue cheese crumbles and celery slices.
- Sweet potato option: Use sweet potatoes, brush with a little oil and a sprinkle of smoked paprika for a sweet-smoky version.
- Vegan: Use dairy-free cheddar and coconut oil–fried tempeh crumbles instead of bacon.
Common questions
Q: Can I shorten the bake time by using the microwave? A: Yes — microwaving speeds up the initial cook. Microwave each potato on high for 6–8 minutes (turning halfway) until tender, then finish in a 400°F oven for 10–15 minutes to crisp the skins. Microwaving alone won’t give you the same crisp exterior.
Q: Can I make these ahead of time? A: You can bake, cool, and refrigerate unfilled crisp shells for a day, then fill and finish under the broiler or in a hot oven just before serving. For longer storage, freeze unfilled shells (see storage tips).
Q: Will they reheat well? A: Yes — reheat in a 375°F oven on a baking sheet to retain crispness. Microwaving will warm them faster but will soften the skin.
Q: How can I make them gluten-free? A: This recipe is naturally gluten-free if you use gluten-free bacon (some brands add flavorings). Always check labels on processed toppings.
Q: Is there a way to make them lower fat? A: Reduce the cheese amount or use a part-skim variety, swap bacon for turkey bacon or smoky roasted chickpeas, and brush with a lighter oil spray instead of olive oil.
Crispy Baked Potato Skins
Ingredients
Method
- Preheat the oven to 400°F (200°C) and place a rack in the center.
- Scrub each potato well and pierce the skins a few times with a fork to vent.
- Bake the potatoes directly on the oven rack for about 45 minutes, until a fork slides in easily and the centers are tender.
- Let the potatoes cool until you can handle them. Cut each potato in half lengthwise.
- Scoop out most of the flesh with a spoon, leaving a thin layer (about 1/8–1/4 inch) so the shell holds its shape.
- Brush the inside of each shell with olive oil and season with salt and black pepper.
- Arrange the potato halves skin-side down on a baking sheet and bake for 15 minutes, or until the edges are golden and crisp.
- Remove the tray, evenly sprinkle shredded cheddar and crumbled bacon over each skin.
- Return to the oven and bake for 4–6 more minutes, just until the cheese melts and starts to bubble.
- Serve warm with dollops of sour cream and a scattering of sliced green onions.
