Crispy Baked Potato Skins
These Baked Potato Skins are made with halved potatoes baked until crisp, brushed with olive oil, and topped with melted cheddar cheese. Serve with sour cream and green onions for a classic, crowd-pleasing appetizer.
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When it comes to game day snacks or crowd-pleasing appetizers, Baked Potato Skins are a classic that never goes out of style. Crispy on the outside, creamy inside and endlessly customizable. They’re sure to be the first appetizers to go as soon as they hit the table.
This version has a simple shortcut inspired by my Halftime Baked Potato method, which saves time by cutting potatoes in half before initially baking them. From there, we’re turning those potatoes into extra-crispy potato skins with classic toppings that are naturally plant-based friendly (no bacon required, but of course you can add it).
Whether you’re looking for a reliable potato skins recipe or just want to know how to make potato skins at home without deep frying, this is the recipe for you.
Why You’ll Love This Recipe
- Crispy without frying
- Plant-based friendly with easy add-ons
- Flexible for game day, parties, or casual dinners
- Can be served topped or as dippable potato skins
- Uses simple, humble ingredients
Ingredients You’ll Need
- Small baking potatoes
- Olive oil
- Kosher salt and black pepper
- Garlic powder
- Sharp cheddar cheese
- Green onions
- Sour cream
How to Make Potato Skins
These are the step-by-step instructions for how to make potato skins. This oven-baked method is designed to get the crispiest potato skins by baking and flipping the halved potatoes a few times.
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Cut the potatoes in half lengthwise and place them on the baking sheet. Drizzle with olive oil and season with salt and pepper. Flip the potatoes cut-side down, prick each one a few times with a fork, then brush the tops with more olive oil and season again.
Bake cut-side down for 25 minutes, or until fork tender. Flip and let cool for a few minutes, just until easy to handle.
Scoop out the insides, leaving about ¼ inch of potato around the edges. Note: Reserve scooped out potato to make mashed potatoes or mashed potato patties.
Brush the skins generously with olive oil and season with salt, pepper, and garlic powder. Bake cut-side down for 10 minutes, flip, and bake 5 more minutes until crisp.
Top with cheddar cheese and bake 4 to 5 minutes, until melted. Finish with green onions and sour cream.
Serving Suggestions
If you are feeding a crowd, you can hold off on the extra toppings and serve the cheesy potato skins as a build-your-own adventure.
- Serve sour cream mixed with chives on the side.
- Add other topping options like bacon, pickled jalapeño peppers or guacamole.
- Double the number of potato skins you prepare, based on the size of your guest list.
Cheesy potato skins make great leftovers. Serving them with extra toppings on the side makes it easier to store leftovers in the refrigerator. Simply reheat in the oven to maintain crispness, and top as desired.
Frequently Asked Questions
Store it in the refrigerator and use it later for mashed potatoes, potato patties, breakfast hash or to thicken soups. You also can freeze the scooped potato for use at a later date
While these are best made fresh, you can bake and scoop the potatoes up to 24 hours in advance. Store them in the refrigerator, then re-crisp them in the oven before adding cheese for melting and toppings for serving.
This recipe is made vegetarian by skipping bacon, which is a traditional topping. Bacon is not added to this version, though you can easily serve it on the side for those who want it.
Make sure to leave a thin layer of potato “wall” around the skin to help make sure you have evenly crisp baked potato skins. If you scoop too thin or all the way to the skin, use some of what you scooped to patch and form an even layer.
These baked potato skins are proof that classic party food doesn’t need to be complicated to be good. With a faster bake time, flexible toppings, and zero frying, they’re an easy win for game day, casual entertaining, or even a fun side dish.
If you make them, I’d love for you to leave a review. That’s the best way to help me reach more home cooks who love approachable food as much as I do.
Baked Potato Skins
Ingredients
- 5 small baking potatoes
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 8 ounces sharp cheddar cheese, shredded
- 2 green onions, sliced
- 1 cup sour cream
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Cut the potatoes in half lengthwise and place on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Flip potatoes cut-side down and prick each one a few times with a fork. Brush tops with more olive oil and season again with salt and pepper.
- Bake cut-side down for 25 minutes, or until cooked through. Flip and let cool slightly.
- Scoop out the insides, leaving about ¼ inch of potato around the edges.
- Brush the skins with olive oil and season with salt, pepper, and garlic powder.
- Bake cut-side down for 10 minutes, then flip and bake for 5 minutes, until crisp.
- Sprinkle with cheddar cheese and bake for 4 to 5 minutes, until melted.
- Serve with chopped green onions and sour cream.
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