Pin I stumbled onto these at a friend's Super Bowl party years ago, hovering near the kitchen counter long after I should've stopped eating. The skins were so crispy they crackled, the cheese still bubbling, and I kept thinking I'd grab just one more. By the end of the night, I'd asked for the recipe twice. Now they show up at every gathering I host, and I watch people do the exact same thing I did.
The first time I made these for my sister's birthday, I got nervous about the timing and pulled them out too early. The cheese had barely melted, and I felt like I'd ruined it. But I tossed them back in for another few minutes, and they came out perfect. She still brings it up, how I panicked over potato skins, and now she requests them every year.
Ingredients
- Russet potatoes: Their thick skins hold up to baking and scooping, and the starch makes them crisp beautifully when brushed with oil.
- Shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild works if that's what you have on hand.
- Bacon: Cook it until it's truly crispy, it makes all the difference in texture and keeps it from getting chewy.
- Sour cream: The cool tang cuts through the richness and makes every bite feel balanced.
- Green onions: Slice them thin so they scatter easily and add a bright, sharp note.
- Olive oil: Brushing it on both sides of the skins is what creates that golden, crispy shell.
- Garlic powder, paprika, salt, black pepper: These season the skin itself, not just the toppings, so every part tastes intentional.
Instructions
- Bake the whole potatoes:
- Prick them with a fork so steam can escape, then bake until they give easily when squeezed. Let them cool just enough to handle without burning your fingers.
- Scoop out the centers:
- Leave about a quarter inch of potato so the shell stays sturdy. Save the scooped potato for mashed potatoes or hash browns later.
- Season and crisp the skins:
- Brush both sides with olive oil and sprinkle with the seasonings. Bake skin-side down first so they turn golden and crisp without burning.
- Load them up:
- Add cheese and bacon, then bake just until the cheese melts and bubbles. Pull them out before the edges burn.
- Finish with cold toppings:
- Dollop sour cream, scatter green onions and chives. Serve them hot so the contrast between warm and cool hits just right.
Pin 
There was a night I made these for a small dinner, and we ended up sitting around the table long after the meal, talking and laughing, reaching for one more skin every few minutes. It wasn't fancy, but it felt easy and warm, the kind of food that keeps people at the table. That's when I realized these aren't just an appetizer, they're an excuse to linger.
Getting the Crispiest Skins
The secret is baking them twice and not rushing the first bake. When the whole potatoes are fully tender, the skins relax and crisp up beautifully in the second round. If you pull them out too soon, the skins stay tough and chewy. Patience here makes all the difference, and brushing oil on both sides seals the deal.
Make-Ahead Strategy
You can bake and scoop the potatoes a day ahead, then store the empty shells in the fridge. When you're ready, brush them with oil, season, and bake. It cuts down the last-minute work and means you're not stuck in the kitchen when people show up. I've done this for every party since I figured it out.
Topping Ideas and Swaps
Cheddar and bacon are classic, but I've used pepper jack and jalapeños, or swapped bacon for pulled pork. One time I skipped meat entirely and loaded them with black beans, corn, and avocado. The base recipe is so flexible that you can match it to whatever you're craving or whatever's in the fridge.
- Try blue cheese crumbles and hot sauce for a Buffalo-style version.
- Use Greek yogurt instead of sour cream for a lighter, tangier finish.
- Add a sprinkle of smoked paprika or chili flakes if you want a little heat.
Pin These potato skins have become my go-to whenever I need something that feels indulgent but doesn't require much fuss. They disappear fast, and I've never once had leftovers.
Recipe Questions & Answers
- → How do I get potato skins crispy?
Brush the potato skins with olive oil, season them, and bake skin-side down at 400°F for 10 minutes until crispy.
- → Can I use different cheeses?
Yes, cheeses like Monterey Jack or pepper jack work well for varied flavor profiles.
- → How do I make them vegetarian-friendly?
Simply omit the bacon or substitute with vegetarian bacon alternatives.
- → Are these suitable for gluten-free diets?
Use gluten-free bacon and check all toppings to ensure they contain no gluten.
- → What’s the best way to serve them?
Serve immediately after topping with sour cream, green onions, and chives for optimal taste and texture.