Crispy Oven-Baked Potato Skins with Cheddar, Bacon, and Green Onions Recipe

Introduction

Potato skins are a classic, crispy appetizer that’s perfect for sharing. Loaded with cheddar cheese, bacon, and topped with sour cream and green onions, they’re irresistible and easy to make at home.

Ingredients

• 6 medium russet potatoes (3 pounds)
• Extra virgin olive oil
• Kosher salt
• Freshly ground pepper
• 6 slices bacon
• 4 ounces grated cheddar cheese
• 1/2 cup sour cream
• 2 green onions, thinly sliced

Instructions

1. Step 1: Scrub the potatoes clean. Pierce each potato a few times with a sharp knife or fork, rub with olive oil, and bake in a 400°F oven for about 1 hour until tender. Alternatively, cook in the microwave on high for about 5 minutes per potato.
2. Step 2: While potatoes bake, cook bacon in a frying pan on medium-low heat for 10–15 minutes until crisp. Drain on paper towels, let cool, then crumble.
3. Step 3: Remove potatoes from the oven and cool until safe to handle. Cut each potato in half horizontally. Scoop out the insides, leaving about 1/4 inch of potato on the skin. Reserve scooped potato for another use.
4. Step 4: Increase oven temperature to 450°F. Brush potato skins inside and out with olive oil and sprinkle with salt. Place skins on a baking rack in a roasting pan.
5. Step 5: Bake potato skins for 10 minutes on one side, then flip and bake for another 10 minutes. Remove and let cool slightly.
6. Step 6: Arrange skins skin-side down on the pan. Sprinkle insides with freshly ground black pepper, then top with grated cheddar cheese and crumbled bacon.
7. Step 7: Broil for about 2 minutes until the cheese is bubbling. Remove from oven.
8. Step 8: Use tongs to transfer skins to a serving plate. Add a dollop of sour cream on each and sprinkle with sliced green onions. Serve immediately.

Tips & Variations

• For extra crispiness, make sure to brush the potato skins with enough olive oil before the second bake.
• Swap cheddar for pepper jack or mozzarella for a different flavor.
• Add diced jalapeños or a dash of smoked paprika to the cheese before broiling for a spicy kick.
• Use turkey bacon or omit bacon for a vegetarian version, adding extra cheese and toppings like sautéed mushrooms.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for about 10 minutes to restore crispiness. Avoid microwaving as it may make the skins soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare potato skins ahead of time?

You can bake and scoop the potatoes in advance, then refrigerate the skins. Add cheese and bacon just before broiling to keep them fresh and crispy.

What can I do with the scooped-out potato flesh?

Use the scooped potato to make mashed potatoes, potato pancakes, or mix into soups and casseroles to reduce waste and add texture.

Crispy Oven-Baked Potato Skins with Cheddar, Bacon, and Green Onions Recipe

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4.8 from 134 reviews

Crispy, flavorful potato skins topped with melted cheddar cheese, crispy bacon, sour cream, and fresh green onions. This appetizer uses baked russet potatoes and a broiler finish for a perfect bite every time.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 potato skin halves (serves 6) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 6 medium russet potatoes (3 pounds)
• Extra virgin olive oil (for rubbing and brushing)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

Toppings

• 6 slices bacon
• 4 ounces grated cheddar cheese
• 1/2 cup sour cream
• 2 green onions, thinly sliced

Instructions

1. Bake the Potatoes: Scrub the potatoes clean and pierce them a few times with a sharp knife or fork. Rub each potato all over with extra virgin olive oil. Place them directly on the oven rack and bake in a 400°F oven for about 1 hour, until the potatoes are cooked through and give slightly when pressed. Alternatively, you can microwave each pierced and oiled potato on high for about 5 minutes per potato. Allow them to cool enough to handle.
2. Cook the Bacon: While the potatoes bake, place the bacon slices in a frying pan over medium-low heat. Cook for 10 to 15 minutes until crisp, turning occasionally. Drain the cooked bacon on paper towels and let cool. Once cool, crumble into small pieces.
3. Scoop out the Potatoes: Cut each baked potato in half horizontally. Using a spoon, carefully scoop out the insides, leaving approximately 1/4 inch of potato intact on the skin. Reserve the scooped potato for another use.
4. Bake the Potato Skins: Increase the oven temperature to 450°F. Brush or rub olive oil all over the inside and outside of the potato skins. Sprinkle generously with kosher salt. Place the skins on a baking rack set inside a roasting pan or broiler pan—avoid using a cookie sheet to prevent warping. Bake for 10 minutes on one side, then flip and bake for another 10 minutes. Remove and let cool slightly.
5. Add Cheese and Bacon, then Broil: Arrange the potato skins skin-side down on the roasting rack or pan. Sprinkle the insides with freshly ground black pepper, grated cheddar cheese, and crumbled bacon pieces. Place under the broiler for approximately 2 minutes or until the cheese is bubbly and starting to brown. Remove from the oven carefully.
6. Serve: Using tongs, transfer the potato skins to a serving plate. Top each with a dollop of sour cream and sprinkle with thinly sliced green onions. Serve immediately while hot and crispy.

Notes

• For maximum crispiness, use a roasting pan with a rack instead of a cookie sheet to allow air circulation around the skins.
• You can substitute cheddar cheese with other sharp or melting cheeses like Monterey Jack or pepper jack for a twist.
• For a smokier flavor, add a pinch of smoked paprika or cayenne pepper to the potato skins before baking.
• Leftover potato insides can be used to make mashed potatoes or potato croquettes.
• Ensure the bacon is cooked on low heat to prevent burning and achieve a perfectly crispy texture.

Keywords: potato skins, loaded potato skins, baked potatoes, appetizer, cheese and bacon, sour cream, crispy potato skins