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Finished potato skins arranged on a white serving platter, each garnished with finely sliced green onions and a dollop of sour cream. A small bowl of extra sour cream and scattered green onions add to the presentation

Baked Potato Skins Recipe

Crispy, cheesy, and loaded with savory toppings, these potato skins are perfect for game day, parties, or a comforting snack!
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Snack
Cuisine American
Servings 6
Calories 330 kcal

Equipment

  • Baking sheet
  • Fork
  • Spoon
  • Microwave Safe Bowl
  • Basting Brush
  • Sharp Knife
  • Mixing whisk or fork

Ingredients
  

For the Potatoes:

  • 6 small to medium Russet potatoes
  • 1 ½ tablespoons canola oil or olive oil
  • Sea salt to taste

For the Filling:

  • 3 tablespoons butter melted
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup finely shredded cheddar cheese
  • ½ cup finely shredded Monterey Jack cheese
  • 4 slices bacon crispy-cooked and chopped
  • 1 green onion finely sliced
  • Sour cream optional, for serving

Instructions
 

Prepare the Potatoes:

  • Preheat oven to 375°F (190°C).
  • Scrub, rinse, and dry the potatoes. Poke each potato 8–10 times with a fork to allow steam to escape while baking.
    Six fresh Russet potatoes on a clean wooden countertop. A hand pokes one potato with a fork, while others are being rubbed with olive oil. A small bowl of sea salt and a baking tray are visible in the background.
  • Rub each potato with canola or olive oil and sprinkle generously with sea salt.
  • Place potatoes on a baking sheet and bake for 50–60 minutes, or until tender. Let cool until safe to handle.
    Potatoes placed evenly on a baking sheet inside a well-lit oven. The golden-brown skins look slightly crisp, hinting at their tender interior. The oven door is slightly open, showing the tray on the center rack

Hollow the Potatoes:

  • Preheat oven to 450°F (230°C).
  • Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a ¼ to ½-inch layer of potato inside the skin.

Crisp the Skins:

  • Melt the butter in a microwave-safe bowl. Whisk in garlic powder and onion powder.
  • Brush both the tops and bottoms of the potato skins with the butter mixture.
    Six potato halves laid out on a cutting board. A spoon carefully scoops out the fluffy interior of one, leaving a neat ¼-inch layer of potato inside the skin. The collected potato flesh is in a bowl off to the side
  • Place skins on the baking sheet, cut side up. Bake for 10 minutes, flip them over, and bake for an additional 10 minutes.

Add Toppings & Melt:

  • Evenly distribute the shredded cheddar, Monterey Jack cheese, and chopped bacon onto the potato skins.
    Potato skins topped with shredded cheddar and Monterey Jack cheese, followed by small pieces of crispy bacon. The vibrant toppings contrast beautifully with the golden-brown potato skins.
  • Return to the oven for 5 minutes, or until the cheese is fully melted.

Garnish & Serve:

  • Top each potato skin with sliced green onions and a dollop of sour cream (if desired). Serve promptly and enjoy!
    Finished potato skins arranged on a white serving platter, each garnished with finely sliced green onions and a dollop of sour cream. A small bowl of extra sour cream and scattered green onions add to the presentation