This recipe for potato skins is Russet potato halves topped with cheese and bacon, then baked to crispy perfection and finished with sour cream and green onions. A classic appetizer that’s easy to make and always a crowd pleaser!
Baked potato skins are popular for good reason – who can resist the combination of bacon, cheese and sour cream? Not me! These homemade potato snacks are SO much better than anything you’d buy in the freezer section, and they’re easy to make too!
Potato Skins Ingredients
For this recipe you will need potatoes, and olive oil, salt and pepper to season the potatoes. Next up are the toppings which include shredded cheese, bacon, sour cream and green onions. Put everything together and you’ll have the ultimate appetizer.
How do you make potato skins?
First, bake some small Russet potatoes for about an hour, or until softened. Cut the potatoes in half and scoop out the insides making the “skins.” Leave 1/4 to 1/2 inch of potato on the inside of the skins.
Brush the skins with olive oil and sprinkle with salt and pepper to taste. Bake the potato skins until crispy, then add all of your toppings. The potatoes get one more trip through the oven, then they’re ready to garnish and serve.
To bake a potato, simply wash and dry the potato, prick it with a fork and place it in the oven at 400 degrees F. The potato needs to stay in the oven for about an hour or until softened. The bake time will vary depending on the size of the potatoes.
Leftovers will stay fresh in the refrigerator for 2 days. You can place the skins back in the oven to warm them through and crisp them up. I recommend removing the sour cream and green onions before they go back into the oven, then put fresh toppings on after they’re heated through.
The total bake time for this recipe is 1 hour and 20 minutes, which takes into account the time to bake the whole potatoes, as well as crisp up the skins.
Tips for the perfect dish
- When choosing your potatoes, pick the smallest Russet potatoes you can find. You want smaller potatoes because they will be easy to serve as a handheld snack and will maintain their shape better than larger potatoes.
- For an elegant look, use a piping bag or resealable bag with the tip cut off to pipe sour cream on the potato skins.
- Don’t use pre-shredded cheddar cheese as it is coated in anti caking agents and doesn’t melt well.
- If you accidentally remove too much potato while hollowing out the skins, just take some of the removed potato and press it back into place.
Potato skin variations
Classic potato skins are delicious baked potatoes in the palm of your hand, but there are other flavors you can incorporate.
- Mexican: You can substitute Mexian chorizo sausage instead of bacon and add black beans.
- Chili: You can use a spoonful of chili instead of bacon on the skins.
- Cheesesteak: You can add diced cooked steak and bell peppers to the skins. For this version, do not add bacon.
These potatoes are amazing and are so much better than restaurant or frozen versions. They are great for a party or just for an every day snack.
More fabulous appetizer recipes
- 6 small Russet potatoes
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 1/4 cups shredded cheddar cheese
- 3/4 cup bacon cooked and crumbled
- 3/4 cup sour cream
- 1/3 cup green onions sliced
- cooking spray
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Prick the potatoes with a fork and bake for one hour or until softened.
- Cut the potatoes in half. Carefully scoop out the insides of each potato half, leaving a 1/4 – 1/2 inch rim.
- Turn the oven heat to 450 degrees F. Brush the potato skins with olive oil and season with salt and pepper to taste.
- Bake the potato skins for 10 minutes, then flip them over and bake for 10 minutes on the other side.
- Fill each potato skin with cheese and bacon. Return to the oven and bake for 2-3 minutes or until cheese has melted.
- Place the sour cream in a piping bag or resealable freezer bag with one corner snipped off. Pipe a dollop of sour cream onto each potato.
- Sprinkle with green onions, then serve immediately.
- Pick the smallest Russet potatoes you can find. You want smaller potatoes because they will be easy to serve as a handheld snack and will maintain their shape better than larger potatoes.
- For an elegant look, use a piping bag or resealable bag with the tip cut off to pipe the sour cream onto the potato skins.