Cheesy baked potato skins are a mouthwatering meal starter that will satisfy the hungriest appetites.
Loaded with bacon, cheddar, sour cream, and salsa, delicious potato skins are a feast of flavor and goodness in every savory bite.
Be sure to make a big tray full, because everyone loves this recipe.
Best Baked Potato Skins
- Hearty and filling! Eat one to satisfy the craving or two for a complete meal!
- Leftover baked potatoes get a new life with this recipe, which means no food waste! Use the flesh in a cheesy potato casserole, or a breakfast casserole.
- Russet potato skins bake up crispy at the edges and chewy toward the center for a delightful combination of flavor and texture.
- Serve cheese and bacon potato skins with or without toppings. They’re delicious either way!
- Precooking the potatoes in the microwave makes this recipe especially quick and easy.
Ingredients and Variations
Potatoes – Use russet baking potatoes to hold up to the substantial fillings. Red or yellow potatoes are too thin-skinned for this purpose.
Cheese – Extra cheddar provides a great, cheesy flavor that stands up to bacon and salsa. Monterey Jack, Colby, or Gouda are good melting cheeses that taste great on potato skins.
Variations – Top with salsa verde for a tangy change of pace, or switch out sausage for the bacon. You can also use the same ingredients and turn this finger food into a loaded potato casserole entrée. Add cooked broccoli for extra nutrition, or start with baked sweet potato skins for variety.
How to Make Baked Potato Skins
- Cook russet potatoes in the microwave and cool, per the recipe below.
- Cut into halves lengthwise and scoop out the flesh.
- Season and bake cut side down in a casserole dish.
- Remove and top with cheese and crispy bacon, and bake until cheese has melted.
- Serve with your choice of toppings.
Toppings for Baked Potato Skins
- Top your potatoes with sour cream, or switch it out for softened cream cheese.
- Salsa can be hot, medium, or mild from a jar. Better yet, make your own and customize it to taste.
- Green onions or chives add color and are mildly flavored. You can substitute yellow, red, or white onions if that’s your preference, or what you have available.
Reheating and Freezing
Leftovers should be stored without toppings in a zip bag in the refrigerator for 3-4 days or in the freezer for up to 3 months. Reheat in an oiled foil packet until the cheese has melted and the potato skins are heated through. Then add toppings and enjoy!
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Baked Potato Skins
- 5 small baking potatoes scrubbed
- 2 tablespoons butter melted
- 2 tablespoons bacon bits
- ½ cup cheddar cheese
- sour cream optional, for serving
- chives or green onions optional, for serving
- Scrub potatoes well and pat dry. Poke each potato several times with a fork.
- Place on a microwave-safe plate and microwave the potatoes for 5 minutes. Carefully flip potatoes and microwave for an additional 3 minutes or until potatoes don't give any resistance when pierced with a knife.
- Let stand until cool enough to handle.
- Preheat oven to 425℉.
- Cut the potatoes in half lengthwise and scoop the white flesh out of the potatoes leaving a ¼-inch thick shell – this can be saved for another recipe or use.
- Brush both sides of the potato skins with butter and place them cut side down on a rimmed baking sheet. Bake for 15 minutes, flip and bake for an additional 5 minutes.
- Divide cheese and bacon evenly over the potato skins. Bake for an additional 5 minutes or until cheese is melted.
- Serve with a side of sour cream and a sprinkle of green onions or as desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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