Today on the blog, I’m sharing How to Make Crispy Potato Skins. The technique involves baking the skins at a high temperature and rubbing with olive oil. Fill these potato skins with a variety of toppings, according to what combinations you like best!
As observed from the very large variety of potato recipes on this site, you will agree that I have a major potato obsession. I love ALL potatoes in every form, but most importantly, with all the flavors and toppings included. There are so many ways you can make this amazing vegetable tasty. But one thing is clear. You need seasoning, as in plenty of salt and pepper, and all of the other tasty things.
Not only do I love potatoes as a side dish to a protein, like my Herb Buttery Smashed Potatoes and my Baked Garlic Home Fries, I love adding them to soups and stews (like my Creamy Potato Soup and my Sweet Potato Turkey Chili). You will also find a few indulgent potato recipes here for the holidays, like my Loaded Twice Baked Potatoes and my Make-Ahead Mashed Potatoes.
See? Potato Obsession! 😀
Ingredients needed to make Crispy Potato Skins:
This recipe is more about a process to get those skins crispy.
- Potatoes – Look for small to medium russet potatoes. Don’t get those jumbo ones because they won’t work well!
- Olive Oil – You’ll need plenty of olive oil to brush on the potatoes.
- Salt and Pepper – Kosher salt and freshly ground black pepper works best.
- Cheese – Use a sharp cheddar cheese that melts well. For best results, shred your own!
- Bacon – I par-cooked some bacon for these potato skins.
- Sour Cream – Feel free to use the light version here.
- Onion – I used green onion, but you could also use chives.
Remember, you can fill these potatoes with a variety of ingredients. Cheddar and bacon is pretty classic, but there are SO many options. See below for ideas!
How to make Crispy Potato Skins:
- Bake potatoes. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper. Take some olive oil, and rub it all over the outsides of the russet potatoes. Prick the potatoes with a knife in several places, and then bake for approximately one hour or until the potatoes are fork tender.
- Remove pulp. Slice the potatoes in half length-wise, and scoop out the pulp, making sure to leave about 1/4 inch in tact.
- Bake again. Brush both sides of the potato skins, and place back on the baking sheet. Bake for about 8 minutes, and then flip to the other side. Bake again for about 8 minutes. Remove from oven.
- Add toppings. Add salt and pepper generously to the skins. Sprinkle the cheese and bacon insides the potato skins, and bake again for about 4-5 minutes, or until the cheese is melted. You may also add other ingredients to the skins as desired.
- Serve. Add sour cream and green onions to the top of the skins, to serve.
Variations of Potato Skin Toppings:
- Buffalo Chicken Potato Skins – Use shredded chicken with buffalo sauce, and plenty of cheese.
- Pizza Potato Skins – Fill the skins with pizza sauce and all the toppings, like sausage or pepperoni, veggies, and cheese.
- Barbecue Pork Skins – Use barbecue pork with plenty of sauce and yes, cheese.
- Artichoke Dip Skins – Make up a batch of artichoke dip and fill the skins with it.
- Mexican Potato Skins – Fill the skins with diced jalapeños, peppers, black beans, and a protein of your choice. You could even add enchilada sauce.
The possibilities are really endless with these appetizers. Let me know what you try first!
Make this appetizer recipe next: Bacon Wrapped Jalapeño Poppers
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How to make Crispy Potato Skins
Today on the blog, I'm sharing How to Make Crispy Potato Skins. The technique involves baking the skins at a high temperature and rubbing with olive oil. Fill these potato skins with a variety of toppings, according to what combinations you like best!
- 6 small russet potatoes
- 2-3 Tablespoons olive oil - divided
- kosher salt and freshly ground black pepper - to taste
- 1 cup shredded cheddar cheese
- 6 slices bacon - par-cooked and crumbled
- sour cream - to serve
- green onions - to serve
Preheat oven to 400 degrees. Rub the russet potatoes with olive oil, and set on a baking sheet prepared with parchment paper. Prick the potatoes with a knife in several places, and bake for approximately one hour, or until they are fork tender.
Remove potatoes from the oven, and let cool slightly. Cut the potatoes length-wise so that there are two halves. Scoop the potato pulp out of each half, leaving about 1/4 inch of the potato in tact.
Use a brush to add olive oil to both sides of potato skins. Increase oven temperature to 450 degrees, and place halves back on the baking sheet. Bake for 8 minutes, and then flip the skins over to the other side. Bake for another 8 minutes. Remove from oven, and sprinkle with salt and pepper (and any additional spices).
Prepare fillings according to what you prefer. For these skins, I used cheddar cheese and bacon. Place the skins back in the oven for a few minutes to melt the cheese.
Remove skins from oven and add sour cream and green onions. Serve immediately.
Varieties of fillings you could try:
- Buffalo Chicken Potato Skins - Use shredded chicken with buffalo sauce, and plenty of cheese.
- Pizza Potato Skins - Fill the skins with pizza sauce and all the toppings, like sausage or pepperoni, veggies, and cheese.
- Barbecue Pork Skins - Use barbecue pork with plenty of sauce and yes, cheese.
- Artichoke Dip Skins - Make up a batch of artichoke dip and fill the skins with it.
- Mexican Potato Skins - Fill the skins with diced jalapeños, peppers, black beans, and a protein of your choice. You could even add enchilada sauce.