Potato Skins (crispy, oven baked)

These crispy, oven baked potato skins make a crazy delicious appetizer that everyone is sure to love. And when you learn how to make potato skins yourself at home, you may start making them all the time.

Another great appetizer, just in time for college football season. Of course, you could make this any time of year. But these most remind me of sports-watching snackage.😉

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

Also, feel free to switch out for your favorite toppings, or modify for your specific tastes/ preferences. 

How to make potato skins

Here is how to make delicious, crispy potato skins in the oven. 

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a rack and spray with cooking spray. Scrub the potatoes then dry them really well with a clean paper towel. Slice each potato in half lengthwise and poke each potato with a fork, making holes all around the outside of the potatoes.

Rub the potatoes all over with the oil using your hands then sprinkle each potato generously with some salt. Place the potatoes onto the baking sheet cut side down and bake them for 25-35 minutes or until they are cooked through.

Remove them from the oven and let them sit until they are cool enough to handle. You can also cook the potatoes whole for 50-60 minutes then slice them once they are cool enough to handle. 

Preheat the oven to 450 degrees F and use a spoon to scoop out the insides of each potato, leaving 1/4 to 1/2 inch around the inside of the skin. You can also run a sharp knife around the edges of the potato to make it easier to scoop out the center. Reserve the potato filling for another recipe.

Continue until you have hollowed out all of the potatoes. Then, melt the butter in a microwave safe bowl in the microwave for about 30-45 seconds. Make sure to cover the bowl with a plate so it doesn’t splatter. 

Stir the garlic powder and onion powder into the butter and  brush the tops and bottoms of the potato skins with the seasoned butter.

Place the potato skins cut side down onto the same baking sheet you cooked the potatoes on and bake them for 6-8 minutes in the oven. Then flip each potato over and bake them for 5 more minutes.

Remove the potato skins from the oven and top each one evenly with the cheese and the crumbled bacon.

Return them to the oven and bake for 5 minutes or until the cheese is nice and melted.

Top each with green onions, sour cream and chives.

Serve immediately.

Potato skins recipe

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Potato Skins (crispy, oven baked)

These crispy, oven baked potato skins make a crazy delicious appetizer that everyone is sure to love.

Course Appetizer, Side Dish

Cuisine American

Keyword oven baked potato skins, potato skins recipe

Prep Time 5 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 20 minutes

Servings 12 potato skins, serves about 6 people

Calories 168 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 6 Russet Potatoes (medium-sized)
• 1 ½ tablespoons olive oil (or oil of choice)
• 1 teaspoon sea salt
• 2 tablespoons butter
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 cup shredded cheddar cheese
• 4 slices crispy cooked bacon - chopped
• 1 green onion finely sliced
• Sour cream optional for topping
• Chives optional for topping

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a rack and spray with cooking spray.

2. Scrub the potatoes then dry them really well with a clean paper towel. Slice each potato in half lengthwise and poke each potato with a fork, making holes all around the outside of the potatoes.

3. Rub the potatoes all over with the oil using your hands then sprinkle each potato generously with some salt. Place the potatoes onto the baking sheet cut side down and bake them for 25-35 minutes or until they are cooked through.

4. Remove them from the oven and let them sit until they are cool enough to handle. You can also cook the potatoes whole for 50-60 minutes then slice them once they are cool enough to handle.

5. Preheat the oven to 450 degrees F and use a spoon to scoop out the insides of each potato, leaving 1/4 to 1/2 inch around the inside of the skin. You can also run a sharp knife around the edges of the potato to make it easier to scoop out the center. Reserve the potato filling for another recipe. Continue until you have hollowed out all of the potatoes.
6. Melt the butter in a microwave safe bowl in the microwave for about 30-45 seconds. Make sure to cover the bowl with a plate so it doesn’t splatter.

7. Stir the garlic powder and onion powder into the butter and brush the tops and bottoms of the potato skins with the seasoned butter.

8. Place the potato skins cut side down onto the same baking sheet you cooked the potatoes on and bake them for 6-8 minutes in the oven. Then flip each potato over and bake them for 5 more minutes.

9. Remove the potato skins from the oven and top each one evenly with the cheese and the crumbled bacon. Return them to the oven and bake for 5 minutes or until the cheese is nice and melted.

10. Remove from the oven, and top each with green onions, sour cream and chives. Serve immediately.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition is per potato skin. 

Nutrition Facts

Potato Skins (crispy, oven baked)

Amount Per Serving

Calories 168 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 18mg6%

Sodium 320mg14%

Potassium 471mg13%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 165IU3%

Vitamin C 6mg7%

Calcium 84mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.