Crispy Oven Baked Potato Skins
These crispy oven-baked potato skins are brushed with garlic butter, filled with cheddar cheese and crispy bacon, and baked to perfection. Topped with green onions and sour cream, they are the ultimate party appetizer or snack.
A Classic Game Day Snack That’s Crispy, Cheesy, and Irresistible
Crispy oven-baked potato skins are the ultimate party appetizer, game-day snack, or side dish that combines crunchy, cheesy, and savory flavors in every bite. These potato skins are brushed with garlic butter, baked until golden brown and crispy, and then filled with cheddar cheese and crispy bacon bits. Topped with fresh green onions and a dollop of sour cream, they are a crowd-pleaser for any occasion.
Unlike deep-fried potato skins, this baked version is lighter yet just as crispy and flavorful. Whether you are hosting a party, looking for a fun snack, or serving a side dish, these loaded potato skins are guaranteed to be a hit.
Why You’ll Love This Recipe
Baked, Not Fried – Enjoy crispy potato skins with less oil.
Perfect for Parties – A classic appetizer everyone loves.
Customizable Toppings – Add jalapeños, sour cream, or extra cheese.
Easy to Make – Simple ingredients and minimal prep.
Air Fryer Option Available – Even quicker and crispier results.
Servings
This recipe makes 6 servings, with two crispy potato skins per serving.
Tips & Tricks for the Best Potato Skins
Choose the Right Potatoes – Small Russet potatoes work best for crispy skins.
Scoop Carefully – Leave about ¼-inch of potato flesh to keep them sturdy.
Crisp the Skins Twice – Baking before and after filling ensures the best crunch.
Add Extra Toppings – Try sour cream, jalapeños, or barbecue sauce for a twist.
Store and Reheat – Keep leftovers in an airtight container and reheat in the oven or air fryer for best results.
A Brief History of Potato Skins
Potato skins became popular in the 1970s as a restaurant appetizer, initially introduced by TGI Fridays and other casual dining chains. Instead of discarding leftover potato peels, chefs began crisping them up and filling them with cheese and bacon. Today, they are a beloved bar snack and party appetizer across the world.
Commonly Asked Questions
1. Can I make potato skins ahead of time?
Yes! Bake and scoop out the potatoes in advance, then store them in an airtight container. When ready to serve, brush with butter, crisp in the oven, and add toppings.
2. Can I use sweet potatoes?
Absolutely! Sweet potatoes make a delicious variation with a slightly different texture.
3. How do I keep potato skins crispy?
For extra crispiness, bake the potato skins twice—once after scooping and again after adding cheese.
4. Can I freeze potato skins?
Yes! Assemble the potato skins without toppings, freeze them, and bake straight from frozen when needed.
5. What is the best way to reheat potato skins?
Reheat in a 400°F oven for 10 minutes or air fry for 5 minutes to maintain crispiness.
Crispy oven-baked potato skins are a classic, crowd-pleasing appetizer that delivers cheesy, crunchy, and savory flavors in every bite. Whether you're entertaining guests, watching the big game, or looking for a delicious snack, these potato skins are easy to make and even easier to love. Serve them with sour cream, green onions, or your favorite toppings for the ultimate treat.
Try this homemade potato skins recipe, and enjoy a restaurant-quality appetizer from the comfort of your kitchen.
Crispy Oven Baked Potato Skins
Ingredients
For the Potato Skins:
6 small baking potatoes
2 tablespoons unsalted butter, melted
½ teaspoon dried parsley
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
For the Toppings:
3 slices cooked and crumbled bacon (or 3 tablespoons bacon bits)
1 cup shredded cheddar cheese
2 tablespoons sliced green onions or chives
Sour cream, for serving
Instructions
Step 1: Bake the Potatoes
Preheat the oven to 425°F (220°C).
Scrub the potatoes clean and poke each potato 5-6 times with a fork to allow steam to escape.
Place the potatoes directly on the middle rack of the oven and bake for 40-50 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool until easy to handle.
Step 2: Prepare the Potato Skins
Cut each potato in half lengthwise and use a spoon to scoop out most of the flesh, leaving about a ¼-inch thick shell.
In a small bowl, mix melted butter, parsley, seasoned salt, and garlic powder.
Brush the inside and outside of each potato skin with the butter mixture.
Place the potatoes cut-side down on a baking dish or 9x13-inch pan and bake for 15 minutes.
Flip the potato skins over and bake for another 5 minutes, or until they are golden brown and crispy.
Step 3: Fill and Bake Again
Fill each potato skin with shredded cheddar cheese and crumbled bacon.
Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
Step 4: Garnish and Serve
Remove from the oven and top with sliced green onions.
Serve hot with a side of sour cream for dipping.
Air Fryer Instructions
Preheat the air fryer to 400°F (200°C).
Bake the potatoes in the air fryer for 35-40 minutes until tender.
Scoop out the flesh and brush the skins with butter, then air fry for 7-9 minutes, flipping halfway.
Sprinkle cheese and bacon over the potato skins and air fry for an additional 2 minutes until the cheese melts.