Baked Potato Skins with Cheddar, Bacon, and Green Onions Recipe

Introduction

Potato skins are a beloved appetizer that perfectly combine crispy potato shells, melted cheese, and savory bacon. They’re easy to make at home and ideal for sharing at gatherings or enjoying as a tasty snack.

Ingredients

• 6 small to medium russet potatoes
• 2 tablespoons olive oil (divided)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)
• 5 ounces shredded cheddar cheese
• 6 slices bacon (cooked and chopped)
• 1/2 cup sour cream (optional)
• 2 green onions (thinly sliced)

Instructions

1. Step 1: Preheat your oven to 400°F. Scrub the potatoes clean, poke several holes in each with a fork, then rub them with 1 tablespoon olive oil and sprinkle with salt. Place the potatoes on a baking sheet and bake for 45-55 minutes until tender when pierced.
2. Step 2: Remove the potatoes from the oven and allow them to cool enough to handle. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving about a 1/4-inch-thick shell to hold the fillings.
3. Step 3: Brush the potato skins with the remaining olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
4. Step 4: Arrange the skins cut side down on a baking sheet and bake at 450°F for 10-15 minutes until crisp and golden.
5. Step 5: Flip the skins over, sprinkle the insides with shredded cheddar cheese and chopped bacon, then return them to the oven for 5 more minutes until the cheese melts.
6. Step 6: Remove from the oven and top with a dollop of sour cream and a scattering of sliced green onions before serving warm.

Tips & Variations

• For extra crispy skins, bake the potato shells longer until they are very dry before adding toppings.
• Try topping with other cheeses like Monterey Jack or pepper jack for a different flavor.
• Swap bacon for cooked sausage or chopped ham to vary the protein.
• Add jalapeños or hot sauce for a spicy kick.
• If you prefer, use Greek yogurt instead of sour cream for a lighter topping.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for about 10 minutes to restore crispness. Avoid microwaving as it can make the skins soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare potato skins ahead of time?

Yes, you can bake and scoop the potato shells in advance and refrigerate them. When ready, season, add toppings, and bake until crispy and melted.

What type of potatoes work best for potato skins?

Russet potatoes are ideal because of their thick skin and fluffy interior, which hold up well to scooping and baking crisp.

Baked Potato Skins with Cheddar, Bacon, and Green Onions Recipe

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4.5 from 96 reviews

Crispy and flavorful Potato Skins loaded with melted cheddar cheese, crispy bacon, and garnished with fresh green onions and optional sour cream, making a perfect appetizer or snack for any occasion.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 potato skins (6 potatoes halved) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 6 small to medium russet potatoes
• 2 tablespoons olive oil (divided)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)

Toppings

• 5 ounces shredded cheddar cheese
• 6 slices bacon (cooked and chopped)
• 1/2 cup sour cream (optional)
• 2 green onions (thinly sliced)

Instructions

1. Bake potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly and pierce each several times with a fork. Rub them with olive oil and sprinkle with salt to season the skins. Place the potatoes on a baking sheet and bake for 45-55 minutes until they are tender when pierced with a fork.
2. Scoop potatoes: Remove the potatoes from the oven and let them cool enough to handle. Cut each potato in half lengthwise. Carefully scoop out most of the flesh from each half, leaving about a 1/4-inch-thick shell to maintain structure, and set the flesh aside for another use if desired.
3. Season skins: Brush the potato skins inside and out with the remaining olive oil. Sprinkle the skins with salt, freshly ground black pepper, garlic powder, and onion powder to taste for added flavor.
4. Finish skins: Arrange the potato skins cut side down on the baking sheet and bake in a 450°F (230°C) oven for 10-15 minutes until the skins become crisp. Then, flip them cut side up, generously top with shredded cheddar cheese and chopped bacon. Return them to the oven and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.
5. Serve: Remove the potato skins from the oven and top each with a dollop of sour cream (if using) and sprinkle the thinly sliced green onions over the top. Serve immediately for the best crispiness and flavor.

Notes

• You can substitute cheddar cheese with your favorite melting cheese such as Monterey Jack or mozzarella for variation.
• For a vegetarian version, omit bacon and add sautéed mushrooms or bell peppers as toppings.
• Leftover potato flesh can be used in mashed potatoes or potato pancakes.
• To save time, potatoes can be microwaved until tender before scooping, but baking enhances the texture of the skins.
• Serve with additional sour cream or your favorite dipping sauce for extra flavor.

Keywords: potato skins, baked potato skins, cheesy potato skins, bacon potato skins, appetizer, party snacks