Potato Skins Recipe
Potato Skins are a crispy, cheesy appetizer loaded with bacon, green onions, and sour cream for a crowd-pleasing snack or starter.
This classic American favorite combines textures and flavors for the ultimate comfort food bite, perfect for game days or casual gatherings.
Key Ingredients for Perfect Potato Skins
Russet potatoes – Their sturdy skins and fluffy interiors make them ideal for hollowing and crisping.
Olive oil – Adds flavor and promotes that golden, crunchy finish when roasting or air frying.
Salt, pepper, and garlic powder – Basic seasonings that enhance the potatoes’ natural earthiness.
Cheddar cheese – Melts beautifully and delivers that sharp, creamy richness we expect.
Bacon – Adds salty, smoky depth and satisfying crunch to every bite.
Green onions – Fresh and slightly spicy, they balance the richness with a pop of color and flavor.
Sour cream – Cool and tangy, it rounds out the dish and brings everything together.
Step-by-Step: Making These Potato Skins
Start by baking whole potatoes until fork-tender, then slice and scoop to create sturdy shells. After seasoning and crisping them in an air fryer or oven, top with cheese and bacon and heat again until melty. Serve with fresh green onions and a dollop of sour cream for the perfect finish.
Potato Skins Recipe Tips to Make Them Shine
For the crispiest results, don’t skip the double-cooking method—bake first to soften the potatoes, then crisp the skins separately. If using an oven, place the skins cut side down for extra crunch. Add a touch of paprika or smoked paprika to the seasoning for a flavor boost. To make them vegetarian, skip the bacon or swap it with sautéed mushrooms or smoky chickpeas.
How to Store Leftover Potato Skins
Cool any leftover potato skins completely before storing them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F until hot and crispy again. Freezing is not recommended, as the texture of the potatoes can change significantly.
Frequently Asked Questions
Can I make these potato skins ahead of time?
Yes, you can prepare the baked and scooped potatoes in advance. Store them in the fridge and crisp + top them just before serving.
What’s the best type of cheese for potato skins?
Sharp cheddar is a classic, but pepper jack or a cheddar blend also work well for extra kick.
Can I use small potatoes instead of large ones?
Absolutely—baby potatoes make great bite-sized versions for party platters.
Do I need an air fryer to make them crispy?
No, the oven works just as well. Just ensure they’re brushed with oil and baked cut-side down to crisp.
Potato Skins
Ingredients
- Olive oil
- 6 slices bacon
- Garlic powder
- Salt
- Sour cream
- 6 large russet potatoes
- Black pepper
- 1 cup shredded cheddar cheese
- 2 green onions finely chopped
Instructions
- Thoroughly scrub the potatoes under water and pierce them several times with a fork. Place on a baking sheet and roast in a preheated 400°F oven for approximately 40 minutes, or until the flesh is fully tender.
- Allow the baked potatoes to cool slightly, then slice each one in half lengthwise. Carefully scoop out the interior, leaving a sturdy shell intact.
- Fry or bake the bacon until crisp, then crumble or chop into small pieces.
- Brush the inner and outer surfaces of the potato shells with olive oil. Sprinkle evenly with salt, black pepper, and garlic powder.
- Arrange the shells in an air fryer at 400°F and cook for 20 minutes, or bake in the oven at the same temperature for 20 to 30 minutes, until golden and crisp.
- Remove and sprinkle the insides generously with shredded cheddar cheese and chopped bacon. Return to the air fryer or oven briefly, just until the cheese has melted.
- Finish with a garnish of fresh green onions and serve immediately with a side of sour cream.
