Crispy Baked Potato Skins
These Crispy Baked Potato Skins are the ultimate party appetizer! A double-baked russet potato shell gets loaded with cheddar, Monterey Jack, bacon, and green onions for a snack that's better than any restaurant.
Servings: 6 servings (12 skins)
Calories: 330kcal
Equipment
- Baking Sheet
- Pastry Brush
Ingredients
- 6 small to medium Russet potatoes
- 1.5 tablespoons canola oil or olive oil
- to taste sea salt
- 3 tablespoons butter, melted
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.5 cup finely shredded cheddar cheese
- 0.5 cup finely shredded Monterey Jack cheese
- 4 slices bacon, cooked crisp and chopped
- 1 green onion, finely sliced
- for serving sour cream
Instructions
- Preheat oven to 375°F (190°C). Scrub, dry, and poke potatoes. Rub with oil, salt generously, and bake on a sheet for 50-60 min until tender. Cool.
- Increase oven to 450°F (230°C). Halve potatoes lengthwise. Scoop out flesh, leaving a 1/4-1/2" thick shell.
- Mix melted butter with garlic and onion powder. Brush inside and outside of shells. Bake cut-side up for 10 min, flip, bake 10 more min until golden and crisp.
- Divide cheeses between shells. Top with bacon. Bake 5 more minutes until cheese is bubbly.
- Top with green onions. Serve immediately with sour cream.
Notes
Pro Tips: For the crispiest shells, brush the inside and outside generously with the seasoned butter mixture before the second bake. Save the scooped-out potato flesh to make mashed potatoes or potato cakes later. For a fun twist, try our Jalapeño Popper Stuffed Chicken as another crowd-pleasing party recipe.