Crispy Baked Potato Skins

Cheesy baked potato skins with bacon on a platter.

5 from 2 votes

Potato skins are the ultimate game-day snack. These hollowed-out potato boats are crispy on the outside and loaded with melted cheese and bacon on the inside.

Prep Time25

Cook Time1 20

Total Time1 45

Course: Appetizer

Cuisine: American

Servings: - 8

Calories: 716kcal

Author: Abbey McDermott

Ingredients

3 pounds medium-sized Russet potatoes
1 pound thick-cut bacon chopped
4 tablespoons unsalted butter melted
Kosher salt
8 ounces Cheddar cheese shredded

Instructions

Preheat the oven to 400℉.
Scrub the potatoes clean and blot dry. Place the potatoes on a sheet pan and bake for 50-60 minutes until the potatoes are tender when poked with a fork.
Meanwhile, cook the bacon in a heavy pot until browned and crisp. Transfer it to a paper towel-lined plate. Set aside.
Let the potatoes rest for 5-10 minutes until they are cool enough to handle. Turn the oven up to 450℉.
Slice the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border to give the potato shells structure.
Place the potatoes flesh-side down on the sheet pan. Brush the outside with melted butter and season with salt. Bake for 10 minutes until the skin is crispy.
Turn the potatoes over and brush the flesh side with the remaining butter. Bake for another 5 minutes.
Fill the potato shells with cheese and bacon and bake for another 5 minutes to melt the cheese.
Serve with garnishes such as scallions and sour cream.

Notes

Cheese: Use freshly shredded cheese for the best melting quality

Bacon: Cook bacon for the best flavor. Use the bacon drippings in place of butter to baste the potato skins.

Uses for potato flesh: Save the scooped-out flesh to use in another recipe. Try baked potato casserole or Polish dumplings called Pierogi.

Storage: If you have leftovers, refrigerate them for up to three days. Store them without toppings such as sour cream and guacamole.

Reheating: Reheat them in a 425°F oven until warmed through.

Nutrition