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Potato Skins Recipe

Amazing homemade potato skins are simple to make and customize with a "bar" of toppings. This basic recipe starts with cheese, bacon and green onions, but don't limit to just that.
Prep Time20 mins
Cook Time55 mins
Course: Appetizer
Cuisine: American
Keyword: football food, potato skins
Servings: 20 servings
Author: Jenna Braddock

Ingredients

  • 10 whole Yellow potatoes (from a 5 lb bag)
  • 3 tablespoons Extra virgin olive oil
  • 1 tablespoon Kosher salt
  • 1 tablespoon Ground pepper
  • 8 ounce Block sharp cheddar cheese, grated
  • 4-6 slices Uncooked bacon (more if desired)
  • 1 cup Diced green onions (from about 4 green onions)
  • ½ cup Sour Cream, for serving

Instructions

  • Arrange two oven racks toward the center of the oven and preheat oven to 375. Line a large, rimmed baking sheet with aluminum foil.
  • Wash and dry potatoes, then prick each 4 times with the prongs of a fork. Lay potatoes on prepared rimmed baking sheet and bake for 45-50 minutes, or until mostly tender when pricked with a fork.
  • While the potatoes are baking, cook bacon. Line a rimmed baking sheet with aluminum foil and lay bacon strips on top. Slide onto the the other oven rack and cook for about 18-20 minutes, until crispy, with the potatoes. Using tongs, immediately remove bacon from the pan and place on a paper towel lined plate to drain and cool. Then chop into bite size pieces.
    how to bake bacon
  • Preheat oven broiler and arrange rack about 7" from the top (not on the closest option).
  • When the potatoes are cool enough to touch, gently slice them in half long-ways. Use a spoon to gently scoop out the potato flesh, leaving about ½" border of potato in each, or more or less to your preference. (Save scooped out potato for mashed potatoes for another meal.)
    Scooping out potatoes to make potato skins
  • Line the scooped potato skins back on to the baking sheet. Drizzle them evenly with the olive oil (or brush it on) and sprinkle a small amount of salt and pepper on each. Broil for 2-4 minutes, until edges of potato are golden color and crispy.
  • Remove from oven and fill each potato skin with a big pinch of shredded cheese. Then top with a pinch of chopped bacon. Return pan to the oven and broil for another 2-4 minutes, until cheese is melted smooth or bubbly.
  • When potatoes are slightly cooled, top with sour cream and chopped green onions. Serve with other toppings (mentioned above in post) if desired.

Notes

  • Recipe can be prepared through step 5 (after scooping out skins) 1 day in advance. 
  • This recipe can be made vegan by using a vegan cheese and sour cream alternative.