potato skins

Crispy garlic buttered potato skins filled with cheese and bacon are the perfect appetizer!

Crispy Oven Baked Potato Skins

potatoes

unsalted butter (melted)

parsley

salt

garlic powder

bacon (finely chopped or 3 tablespoons bacon bits)

chives (or green onions)

cheddar cheese

sour cream (for serving)

Preheat oven to 425°F. Combine butter, parsley, seasoned salt and garlic powder in a small bowl. Set aside.

Ensure baked potatoes are cooled. Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a 1/4" shell (or more if you'd prefer).

Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in baking dish. Bake 15 minutes.

Flip potatoes over and bake an additional 5 minutes or until slightly browned and crisp.

Fill each potato with cheese and bacon. Return to the oven for another 5-7 minutes or until cheese is melted and bubbly.

Remove from the oven, top with chives and serve with sour cream.

Yummy cheesy potatoes….with fried eggs and bacon

Fully Loaded Potato Skins with Chipotle Southwest Guacamole.

butter (melted)

salt and pepper (to taste)

cheddar cheese (shredded)

bacon

onions

sour cream or greek yogurt (for serving)

buffalo sauce (for serving)

eggs

avocados (pitted)

cilantro (chopped)

jalapeño (seeded + chopped)

juice and zest from 1 lime

in chipotle pepper adobo (chopped + 1 tablespoon adobo sauce)

cumin

corn

black beans (rinsed

catija cheese (crumbled)

Preheat the oven to 400 degrees F. Scrub the potatoes clean then prick all over with a fork. Bake the potatoes for about an hour or until the potatoes are cooked through and give a little when pressed.

To cook the potatoes in the microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that I prefer baking the potatoes in the oven and think oven baked potatoes are easier to work with.

While the potatoes cook, fry the bacon in a skillet or on a griddle until crisp. Drain on paper towels, allow to cool and then crumble the bacon.

To make the guacamole, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or as smooth as you like). Add the cilantro, jalapeño, lime juice, chipotle chile in adobo + adobo sauce, cumin, salt and pepper. Stir to combine and fold in the roasted corn, black beans and cotija cheese.

Remove the potatoes from the oven and increase the heat of the oven to 450 degrees F.

Allow the potatoes to cool enough to handle and then cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use and leaving about 1/4 of an inch of potato on the skin.

Brush or rub both the inside and outside of the skins with melted butter. Sprinkle with salt and pepper. Place in a roasting pan, bake for about 10-15 minutes or until crisp. Remove from oven and divide the cheddar cheese among the shells. Sprinkle with bacon. Place back in the oven and broil for 1-2 minutes or until the cheese is melted and bubbly. Remove and sprinkle with green onions and any remaining bacon. Serve warm with guacamole, yogurt and fried eggs.

These crispy vegan baked potato skins are the perfect easy appetizer! They&#x27;re naturally gluten free and even better than their dairy laden counterpart!

Vegan Baked Potato Skins

russet potatoes (~2 1/2 lbs)

olive oil

pepper

milk

cheddar shreds

chives

Preheat your oven to 400ºF. Wash and scrub...

Preheat your oven to 400ºF. Wash and scrub your potatoes and pat them dry. them with a fork 2-3 times. Pierce Rub them with a drizzle of olive oil and sprinkle of salt and pepper. Bake the potatoes for about 1 hour (depends on size of potato), or until the potatoes are very tender.

Turn up the oven to 450 ºF and...

Turn up the oven to 450 ºF and let the potatoes cool for about 15 minutes or until cool enough to handle, then cut in half and scoop out the inside leaving a thin layer of potato on the skins.

Brush the potatoes with olive oil and add...

Brush the potatoes with olive oil and add salt and pepper to taste. Bake them for about 10 minutes, or until they are browning in spots and turning crispy. This may take longer if your potato skins are thicker.

While the potatoes bake, take 1 1/2 cups...

While the potatoes bake, take 1 1/2 cups of the scooped out baked potato and mash with the 1/2 cup sour cream and plant milk until creamy. Add salt and pepper to taste.

Fill your potato skins: sprinkle with vegan cheddar...

Fill your potato skins: sprinkle with vegan cheddar (more or less to taste), top with some of the mashed potatoes, and finish with more cheddar shreds. Return to the oven and bake another 10-15 minutes or until the cheese has melted and the skins are perfectly crisp.

Top the potato skins with minced chives for...

Top the potato skins with minced chives for garnish and serve hot with extra sour cream to serve.

Baked Potato Skins have a crispy outer shell that is loaded with a cheddar cheese, bacon and green onion combination. These potatoes are everyones favorite appetizer or side dish! 

Crispy Potato Skins

small Russet Potatoes

salt and pepper

bacon (chopped and cooked)

green onions (sliced)

Ranch or sour cream

Wash and scrub the potatoes.  Preheat oven to 400 degrees.  Prick with a fork and bake for an hour or until tender.  Or cook in the microwave for 5 minutes each potato.  Let the potatoes cool to the touch.

Cut the potatoes in half.  Scoop out the potatoes leaving about 1/4 inch along the sides.  Place the potatoes on a baking sheet skin side up and brush with olive oil.  Salt and pepper.  Bake for about 10 minutes.  Flip to the other side and bake an additional 10 minutes or until they start looking golden brown.

Remove from the oven and add the cheese.  Add back to the oven for 2-3 minutes until the cheese has melted.  Top with bacon, green onions and favorite toppings.

These healthy chipotle sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese.

Healthy Chipotle Sweet Potato Skins

sweet potatoes

corn,

black beans,

butter

yellow onion, chopped

INDIVIDUAL chipotle peppers

light cream cheese

sour cream or Greek yogurt

cilantro, roughly chopped

shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.

While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want &#8211; thinking taco seasoning or a mix of chili powder and cumin). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.

Saute the onion in the butter over medium heat until soft and translucent. Set aside.

Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.

Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.

Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Ohhhh this looks so good.  Thanks for sharing and pinning :D  Must try!!!

I had the ingredients to make the spinach/garbanzo bean version of this, but had to make this instead! It was AMAZING!

https://content.jwplatform.com/videos/lyKnRbe2.mp4

These healthy chipotle sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese. SO GOOD.

Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,’ carb monster&#039;s dream come true. Dainty food this ain&#039;t – this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.

Twice Baked Potatoes (Stuffed Jacket Potatoes)

tbsp canola or vegetable oil

tsp salt

/ 8 tbsp unsalted butter

cream ((pure

cheddar cheese (, shredded (Note 3))

green onions (, finely sliced)

tsp pepper

tbsp chives (, finely chopped (garnish))

Sour cream ((recommended!))

Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).

Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.

Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)

Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

Bake potatoes:

Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.

Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don&#039;t let it boil. (You could also do this in a microwave)

Prepare filling add-ins:

Lower oven: Turn oven down to 200°C / 390°F (180°C fan).

Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3&quot;) thick layer of potato still stuck to skin.

Mash potato: Place potato flesh in a bowl and mash while hot until smooth.

Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.

Stuff potatoes:

Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.

Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.

Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

Bake again!

I made this tonight for dinner and was such a delicious meal my family really enjoyed this. Thank you for the wonderful recipe will be making this more often.

YUM!!! love all your recipes. 
I didn’t have any cream but had left over white cheese sauce from the night before so added this and a lil sour cream. Soooo good.

Oh my, these are so good!! They were just as tasty the following day, reheated in the oven. Absolutely delicious!

So good! Cut it in half to make two potatoes worth and added some smoked paprika.. definitely recommend adding that!

Another excellent recipe. I always have some in the freezer ready to heat up….

I love this recipe. I am vegan so I "veganize" it by using some plant based ingredients and some homemade seitan strips, and it turns out amazing. Thanks for the versatile recipe!

Absolutely delicious, oh so very creamy!!! 
I added more bacon and more green onions bcuz I just love the combination of the two.
These didn't even need sour cream, they are an OMG twice baked potato, yum! And thank you!

These are SO GOOD! You have to try them. I have done both ways cream/or sour cream. Go for it.

Loved this, I chopped mushrooms and fried with the bacon because I had them. I will definitely make them again.

Heavenly! Our whole family enjoyed this dish. Hubby and I hid the leftovers so the kids won’t find them.

Crispy Loaded Potato Skins

russet potatoes

sour cream

minced parsley

Heat your oven to 400ºF.

Wash the potatoes then prick them about 20 times all over before placing directly on the rack of a heated oven. Place a baking sheet on the rack below to catch any drippings.

Bake for 40-60 minutes depending on the size of the potatoes.

Bake the potatoes

Remove the potatoes from the oven and immediately cut them in half and place them on a wire cooling rack.

Increase the oven temperature to 425ºF.

When the potatoes have cooled to the touch use a spoon to scoop out the insides of the potato leaving about 1/4 inch of it behind on the skin.

Brush the tops of the potato skins with olive oil then season them well with sea salt and freshly ground pepper and place the rack with potatoes inside of the oven.

Bake the skins for about 20 minutes, or until the the edges of the skins are golden and browned.

Prepare and cook the skins

Remove the tray from the oven and spread out the shredded cheddar cheese and bacon pieces across the baked potato skins.

Place them back in the oven for about 5 minutes until the cheese has melted.

Sprinkle the potato skins with diced green onion, minced parlsey and minced chives and serve with sour cream.

Load, bake again and serve

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&#x27;s easy to make and always a crowd pleaser!

Potato Skins

Russet potatoes

bacon (cooked and crumbled)

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.

You can't beat classic potato skins. Total comfort food and so adaptable too. These were delicious.

These potato skins come out just like the ones that I love at my local restaurant. Excited that I can make them at home whenever I want them.

SO good!!! I used a combo of Fontina and sharp cheddar....soooooo yummy!!!!!

This is one of our favorite appetizers to make when our friends come over! It’s always a crowd pleaser!

What a great recipe to one of my favorite appetizers. These came out great. They were crispy, cheesy, and overall delicious! I can't wait to make again!

I substitute the green onions/scallions for chives. The green onions kind of over power the dish in my opinion. Also, i use a variety of cheeses like the 3 cheese mix or Mexican mix.

Made these twice,,perfection. Your recipe and presentation spot on!  My husband loves thicker potato and it still comes out great. 
Today I'm making skins ahead of time for tomorrow. All I do is add toppings pop in air fryer and I know they will be just as delicious. 
Thank you kindly. I appreciate you ❣👩‍🍳🥔

Can I make these a day ahead? If so would you change anything?

Makes my mouth water to just see these! I’ve made them now multiple times and everyone loves them!

Always love ordering these when we eat out! Love that I can now make them at home; so delicious!

What a great recipe! These are so fun (and always a favorite of mine) and now I can serve them up at home! Mmm!

These baked potato bites are crispy and delicious! They are easy to make and loaded with parmesan cheese flavor. Serve them with my creamy sour cream and green onion dip or my cilantro garlic sauce for a tasty twist on oven roasted potatoes.

Potato Bites

lbs baby gold potatoes (halved)

tbs extra virgin olive oil (more for drizzling)

parmesan cheese (finely grated (not shredded))

onion powder

½ tsp smoked paprika

½ tsp dried oregano (or Italian seasoning)

½ tsp black pepper

cayenne (optional)

onion

Preheat the oven to 400º F.

Make Sour Cream and Onion Dip by combining sour cream, milk, green onions, and onion powder in a small bowl. Set aside in the refrigerator.

Mix parmesan cheese, garlic powder, onion powder, smoked paprika, salt, pepper and cayenne (if using) together in a small bowl.

Cut potatoes in half and set aside.

Pour the olive oil in a 9 x 13 inch baking dish, tilting the pan to coat the bottom completely. Using a spoon, sprinkle the parmesan mixture evenly over the olive oil. Don’t stir.

Place the potatoes (cut side down) on the parmesan, pressing firmly.

Drizzle olive oil over the potatoes and sprinkle with salt, if desired.

Bake for 35-40 minutes, or until potatoes are soft and the parmesan is a dark golden brown.

Let potatoes rest for 5 minutes to allow a nice crust to form. Use a spatula or fork to break the potatoes apart and flip them over.

Serve from the baking dish, or remove to a platter.

Garnish with sliced green onions and serve with Sour Cream and Onion Dip.

Loved this recipe!  It is super easy, and sour cream dipping sauce is especially good when these are served with pork to add moisture.  It's become a staple in our house.

This was so easy and turned out perfect! It's delicious with the dip too!

This was so easy and so good! Thank you for a new family favorite!

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Top 10 potato skins recipes from across the web

The most viewed potato skins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Oven Baked Potato Skins

Fully Loaded Potato Skins with Chip...

Vegan Baked Potato Skins

Crispy Potato Skins

Healthy Chipotle Sweet Potato Skins

Twice Baked Potatoes (Stuffed Jacke...

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Crispy Loaded Potato Skins

The most viewed potato skins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine