Potato Skins

Potato skins are the perfect Super Bowl Sunday tailgate food. A classic appetizer that never goes out of style. What's not to like about this crispy, cheesy handheld bite? While there are lots of versions of potato skins, I think mine are the best. Of course I'm not biased one bit. I start by frying them up a bit then finish by baking them. Jump to Recipe

Potato Skin Ingredients:

For this dish you will need potatoes, bacon, cheese, green onions, sour cream, olive oil, salt and pepper. Although, the great thing about potato skins is they're customizable! Add or sub whatever you'd like. I used cheddar cheese on these, but you can use a different type or a combo. Because what's better than one type of cheese? Two types of cheese. I use baked potatoes for this recipe. By the way I love this marble cutting board. Here is a similar one:

Marble Cutting Board

Potato Skin Instructions:

Bake the Potatoes:

Poke some holes in your potatoes bake for about 45 minutes at 400 degrees. Once your potatoes are sufficiently baked, slice in half lengthwise and let cool. Scoop out most of the insides leaving about ⅓ potato filling in each half. You can use the scooped out potato to make my Loaded Potato Casserole recipe (link below). I will never let potato go to waste. Once you've semi-hollowed out your potato halves, cut them in half one more time (this time horizontally). I like to serve them in quarters as opposed to halves making them easier to serve to group and more appetizer-appropriate.

Prepare bacon:

While baking your taters, fry up your bacon. You can use any type of bacon. I prefer Center Cut, because it crisps up nicely to yield perfect crumbling conditions. Bacon bits also work great and are less work, but I love the real thing. I also like to prepare my bacon in the oven to keep your kitchen from smelling like it all day. Perfect hack if you're hosting a Super Bowl party.

Fry Potato Skins:

Add olive oil to a large skillet over medium-high heat. Fry skins in batches so as to not crowd the pan. Season each side with a little salt and pepper while frying.

You'll want each side to develop a nice golden brown color. I usually fry each side about 3-5 minutes.

Load Potato Skins:

Transfer your skins to a baking sheet lined with aluminum foil. Sprinkle the inside of each skin with a good helping of cheese.

Top with bacon then bake for about 8 minutes or until cheese is fully melted.

Remove baking sheet from oven and allow to cool slightly.

Serving Potato Skins:

Top with some sour cream and green onions. Serve!

Storage Instructions:

 

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You might also enjoy:

Loaded Potato Casserole

https://www.cuisineandcocktails.com/loaded-potato-casserole/

Creamy Au Gratin Potatoes

https://www.cuisineandcocktails.com/creamy-au-gratin-potatoes/

Smashed Herb Red Potatoes

https://www.cuisineandcocktails.com/smashed-herb-red-potatoes/

Potato Skins

Classic easy potato skins loaded with cheese, bacon, sour cream and green onions. Perfect for the Super Bowl or as an appetizer anytime!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

  

• 4 large russet potatoes scrubbed
• 4 slices bacon fried and crumbled (or bacon bits)
• 2 tablespoon olive oil
• salt & pepper sprinkled
• 2 cups cheddar cheese (or similar) shredded
• ½ cup sour cream
• 2 green onions chopped

Method

 

1. Preheat oven to 400 degrees.
2. Poke some holes in potatoes then bake for about 45 minutes.
3. While baking prepare bacon according to package directions. Set aside to cool then crumble.
4. Remove potatoes from oven. Slice in half vertically and allow to cool.
5. Scoop out potato leaving about ⅓ left in each half.
6. Cut skins again horizontally so they're in quarters.
7. Heat olive oil in large skillet over medium heat until you see wisps of smoke.
8. Add skins careful not to overcrowd. Cook for about 3-5 minutes then flip and repeat on opposite side.
9. Remove to a paper towel lined plate to absorb excess oil.
10. Transfer skins to a baking sheet lined with aluminum foil.
11. Top each with cheese then bacon.
12. Bake for about 8 minutes or until cheese has melted.
13. Remove from oven and allow to cool slightly.
14. Top with sour cream and green onion and serve.