Baked Potato Skins
Looking for the perfect game day snack? These crispy baked potato skins are a guaranteed crowd-pleaser! Loaded with melty cheese, crispy bacon, and topped with fresh green onions and sour cream, they deliver the perfect balance of crunch and flavor. Unlike the deep-fried version, these potato skins are baked to golden perfection—so you get all the crispiness without the extra grease. Whether you’re hosting a watch party or just craving a savory bite, these easy-to-make potato skins will be the MVP of your snack lineup!
Potato Skins
These baked potato skins are a crispy, cheesy appetizer made from hollowed-out potato halves. The skins are brushed with a parmesan seasoned oil mixture, then baked until crispy. Finished off with melted cheese, crispy bacon, and green onions, and served with sour cream. Perfect for parties or a savory snack!
Ingredients
- 3 lbs baby red potatoes, rinsed, scrubbed and baked
- 6 large bacon strips, cooked and chopped
- 8 oz extra sharp cheddar cheese, shredded
- 3 green onions, sliced
- ⅓ cup olive oil
- 3 tbsp grated Parmesan cheese
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp pepper
- 1/2 cup sour cream
Instructions
- Bake or microwave the red potatoes until cooked through. Allow to cool. Slice in half and scoop out inside of potato leaving a hollowed out skin. Save the inside potatoes for breakfast hash browns later in the week.
- Cook the bacon, allow to cool and chop into pieces. Set aside.
- Mix the olive oil, parmesan and spices together in a bowl.
- Shred the cheese.
- Chop the green onions.
- Preheat oven to 475℉. Line a baking sheet with foil. Brush both sides of the potato skins with the oil mixture and place skin side up (inside side down). Bake at for 8 minutes. Take out of the oven and turn over the skins. Bake for another 8 minutes.
- Take out of the oven and fill the hollowed out potato skins with cheese and bacon and return the oven for another 3-5 minutes, until the cheese is bubbly.
- Remove from oven and sprinkle with green onion. Allow to cool for a few minutes and serve with sour cream.