Potato Skins
48 comments » 
I love, love, love appetizers. I love them almost as much as desserts. In fact, if I could arrange it so that the main dish was eliminated from meals and we only ate appetizers and dessert, I would be in food heaven. That sort of sounds like the type of platform that someone running for student body president in high school would run on, doesn’t it? First of all, it would be awesome if the real-life, grown-up elections that we have to endure now were more like those of our youth. Second of all, I would vote all day, every day for someone who was proposing meals consisting solely of appetizers and desserts. When it comes to appetizers (or any food, for that matter), I’m not a fancy girl. Forget the caviar or highfalutin hors d’oeuvres. Give me dips, chips and potato skins. Carbs, cheese and bacon. That’s my speed. And if that’s wrong, I don’t ever want to be right.
I’ve been in love with potato skins since I was a kid and my cousin worked at a small diner-style restaurant in our town. My mom would take my sister and I there to say hi and get a bite to eat. The only thing I remember from those little trips were potato skins. Since then, I’ve gravitated to potato skins on every appetizer menu I’ve seen. They’re crispy potato skins filled with cheese and bacon, topped with sour cream and green onions. Basically, these are everything that is good about appetizers. And football season. And life. Make them, love them, and cheer on your favorite team.
One year ago: Congo Bars
Two years ago: Bacon Onion Cheddar Biscuits
Three years ago: Pineapple Upside-Down Cake
Four years ago: Grown Up Mac and Cheese
Potato Skins
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Ingredients:
6 russet potatoes (small to medium-sized is best)
Canola oil
Salt and pepper
2 tablespoons unsalted butter, melted
6 slices thick-cut bacon, cooked and crumbled
4 ounces sharp cheddar cheese, shredded
Sour cream
1 green onion, thinly slicedDirections:
1. Preheat oven to 400 degrees F.
2. Scrub the potatoes and dry them thoroughly. Rub the outside of the potatoes with canola oil and place directly on the oven rack. Bake for 40 to 60 minutes, or until potato is tender when pierced with a knife. Remove from oven and let sit for 5 minutes or so, until cool enough to handle. Increase oven temperature to 450 degrees F.
3. Slice each potato in half lengthwise. Using a spoon, cookie scoop or melon baller (any will work), scoop out the insides of the potato, leaving a little bit of potato clinging to the skin (about a ¼ inch).
4. Combine the melted butter with 2 tablespoons canola oil. Brush both sides of the potatoes with the butter/oil mixture and then season with salt and pepper. Place the potatoes on a baking sheet face-down and bake for 10 minutes. Flip the potato halves over and bake for an additional 10 minutes (the edges of the potato skins will start to turn golden brown).
5. Remove the pan from the oven and sprinkle the insides with the shredded cheese and bacon. Return to the oven for about 5 minutes, or until the cheese is melted. Switch to broil for an additional minute or two, if desired.
6. Use tongs to transfer the potato skins to a serving platter. Add a dollop of sour cream and sliced green onions to the potato skins and serve immediately.
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I could not agree with you more – appetizers are the best! I’ll even take a good dip or plate of potato skins over a brownie. These look delicious!
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I was never fond of potato skins, and really couldn’t tell you why. One day I came across Greek potato skins and I love those things. It uses crumbled feta, Greek yogurt, chopped kalamati olives and chopped red onion. Drizzle with a little lemon juice…manna from heaven.
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I use the same technique that you use to prepare them… just a totally different flavor. Add the lemon just before serving.
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These look so good and cooked perfectly. I think I would even eat these for breakfast.
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basically the potato skin have more health than the potato inner…great interesting sharing about potato skin eating new methods
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I really love these kind of apetizers. They make your tummy full as well. Really like the recipe you have made. I am gonna try experimenting on making this out really soon.
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One of my all time favs! Yum!
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You’ve done it again! They look totally irresistable. My question to you next…you must have a recipe for the extra inside of the potato. What will you delight us with next?
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I’m like you when it comes to appetizers and desserts. Who needs a main course? Especially with delicious comfort food such as these potato skins!
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Yummy! Love potato skins one of my favorites, but oddly enough I rarely have them. Thank you for reminding me, must make them for din din tonight!!
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I’m a huge appetizer fan, too!! I could live on apps and desserts
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Football food at it’s finest!!! Love these
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Whenever a restaurant has potato skins on their menu, it’s a must order! I adore potato skins.
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I love potato skins! Thanks for the recipe.
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I think you’re on to something! I could live on appetizers and desserts, especially if these potato skins were on the menu!
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I’m totally up for a world where meals are only appetizers and dessert. Plus, that means I can eat more dessert since I ate less real food, right? Love potato skins too! I always bake my potatoes right on the rack too; they taste so much better that way, but when I tell people that’s how I do it, they always look at me like I’m crazy until they taste them. Then they don’t know why they haven’t been doing it.
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I’ve never made potato skins but I think I’m about to start. I was thinking that I could use the insides for potato bread too. What a load up of carbs that would be for the week! They look so delicious!
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Awesome.
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My Hubby and were talking about making potato skins just yesterday! None of us actually ever had them. Seeing your recipe today – I know it’s time to try!
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This sounds amazing! I didn’t know about brushing the skins with oil and baking them…sounds like a good tip!
My favorite lunches of this summer were the ones that consisted solely of chips, salsa, guacamole, pita chips & hummus. Gotta love the snacky appetizers!
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Being a Pittsburgher, I’m curious which restaurant started your obsession?
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Michelle on October 5th, 2012 at 11:03 pm
Hi Claire, It was itsy bitsy diner in business during the 80′s in West Deer Twp. I think the name was Karo’s or something like that, if I’m remembering correctly.
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You have my vote Miss President. These look like little footballs, perfect for gametime!
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That looks like a great Sunday snack for NFL football! Cannot wait!!
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Sounds like the perfect meal to make this Sunday, our team is playing in Sunday Night Football!! Question, when you rub the potatoes with oil and place them in the oven doesn’t the oil fall onto the bottom of the oven and burn?
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Michelle on October 5th, 2012 at 11:08 pm
Hi Lauren, It doesn’t, the oil sticks to the potato skins. You don’t want them to be dripping, you just rub them with oil. This is how I make baked potatoes all the time, delicious!
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AHHH potato skins! They look delicious, crispy, cheesy, and salty, the trifecta!
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I love potato skins, too! I usually make them when I make a huge batch of gnocchi for the freezer. All those extra skins means appetizers for dinner! All they really need is a good dip, so I put the sour cream on the side mixed with some green onions, only because I love dips.
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these were the first things that i have ever made in home ec class 7 years ago! so much nostalgia
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I haven’t had potato skins in way too long, but they are one of my favorite! Perfect thing for football!
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I love potato skins. I would skip the sour cream for mine though. I don’t mind if sour cream is mixed into things but I don’t like it if I can taste the sour cream on it’s own.
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Isn’t the skin the most nutritious part of the potato? One more reason to make these!
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I made these last night, loved them! Thanks for sharing.
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These were excellent! I started out with intentions of making baked potato soup then realized I had skins left over,. Perfect! The only thing I would change is I think I brushed too much oil/butter on mine. They were too greasy for me. Thanks for a great idea!
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My hubby loves potato skins, but don’t’ make them often. I’ll have to try these out and surprise him! I have to ask… what do you do with all that potato you take out? I never know what to do with it other than the obvious and hate to waste.
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Michelle on September 26th, 2012 at 10:20 am
Hi Cris, I keep them and use them the next day for mashed potatoes.
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I haven’t made potato skins in forever! I need to have an all appetizer night for dinner soon.
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Those made my mouth water. I want some right now. lol
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I love potatoes in every form, well, maybe mashed potatoes are not my very favorite, but still. When I came across this potato skins recipe I just knew I had to make them. And I did. Just now… and they were insanely delicious! Thank you so much.
btw i baked the middle of the potatoes (brushed with the butter-oil mix and salted) along with the skins and topped them with some spare cheese, It was delicious too:)
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I love potato skins. But I always mess them up. Thanks for the recipe.
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These are definitely well worth the effort to prepare them. I’ve been buying small bags of potato skins at Fred Meyers and it’s getting a tad bit expensive, so I think I’ll make up a bunch and freeze them for later. Just the potato part that is.
Thanks
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Just made these and they turned out great, thanks!
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I just have to ask… did anyone else follow this recipe and end up with a house full of smoke and burning eyes? Maybe my husband used too much oil…all I know is that right now I want to put ice cubes on my eyes, dear lord!
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If making these to freeze do i bake them first and then freeze or freeze and then bake?
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Michelle on February 4th, 2013 at 7:23 pm
Hi Kristen, I have never frozen these before; I would imagine you’d need to do the first bake, then assemble and freeze, then bake the second time.
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I’ve been making potato skins for years and I never thought to bake them again after I scoop them out and before I fill them. Thank you so much for the tip! I always thought the restaurants deep fried them to get them so crispy.
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Hi!
I live in Dubai and specific stuff like russet potatoes are hard to come by, can I use any old pretty looking potato?
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Michelle on April 10th, 2013 at 9:44 am
Hi Rida, Yes, whatever you use as your standard potato would work just fine. Enjoy!
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