These potato skins are EXTRA crispy thanks to a special technique, EXTRA flavorful thanks to perfect seasoning, and EXTRA delicious thanks to herb butter, extra cheese, and crispy baked bacon! Follow along for a step-by-step guide, expert tips, and variations to guarantee a crowd-pleasing favorite!

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up close of potato skins stacked on each other

Why you’ll love these Potato skins

Extra crispy: Broiled in three stages to ensure every edge is perfectly crunchy.
Flavorful skins: Baked with kosher salt and pepper, so the potato skins themselves are seasoned and delicious, not just a vessel for toppings.
Herb butter magic: Slathered with rich herb butter on both sides before broiling, infusing every bite with savory, buttery, aromatic flavor.
Extra indulgence: Loaded with more butter than typical recipes, making each skin decadently rich without being greasy.

Potato Skins Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Russet potatoes: Choose small russets (about 4 inches long) because potato skins are meant to be a small, hand held appeteizer. Only use russets because they have thicker, sturdier skins that don’t tear and crisp up beautifully.
Olive oil: Helps the potatoes roast evenly and develop golden, crispy skins.
Kosher salt: Sprinkled on the outside of the potato skins before baking, it enhances flavor while helping draw out moisture, which promotes crispier, well-seasoned skins.
Herb Butter: Butter is combined with a flavorful blend of parsley, garlic powder, onion powder, paprika, and dill, which seasons the inside and outside of the skins.
Bacon: Use thick-cut bacon or bacon bits for convenience. I always use my baked bacon recipe, so it’s quick, easy, and mess-free.
Toppings: Sour cream and green onions for a creamy, fresh contrast.
Cheddar cheese: Use 8 ounces, which is about 2 packed cups. Of course, you can always use more or less. Use a block of cheese and grate it yourself for the best flavor and melting.

top view of potato skins recipe ingredients: Russet potatoes, cheddar cheese, butter, olive oil, spices, bacon, green onions, sour cream

How to Make Potato Skins

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Season and Oil Potatoes. Generously drizzle the potatoes with olive oil, then rub evenly all over the outsides. I find it easiest to pick up the potatoes individually to do this. Sprinkle half of the salt over the top of the potatoes, followed by some freshly cracked pepper; pat it in, then flip and repeat.

a collage showing how to make potato skins by rubbing the potatoes with oil, then seasoning with kosher salt and freshly cracked pepper

Step 2: Bake. Line a parchment paper-lined baking sheet and bake on the middle rack for 45-55 minutes or until tender when poked with a fork.

a collage showing how to make potato skins by baking the potatoes until tender

Step 3: Hollow out. Remove the potatoes from the oven and let them cool until they’re easy to handle. Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh, leaving a ¼-inch thick shell.

a collage showing how to make potato skins by cutting in half lengthwise, then hollowing out the inside, leaving a ¼ inch border

Step 4: Add Herb Butter and Broil #1. Whisk together the Herb Butter ingredients, then brush about ⅓ of the butter on the skins (not the cut sides yet). Broil the potatoes, cut side down, for 2-3 minutes, until the skin gets crispy, watching closely so they don’t burn.

a collage showing how to make potato skins by whisking together the herb butter then brushing it over the potato skins

Step 5: Broil #2-Cut Sides. Flip the potatoes over and brush the cut flesh side with the remaining butter mixture, then broil for an additional 2 minutes.

a collage showing how to make potato skins by brushing the cut insides with herb butter and broiling

Step 6: Broil #3 with Cheese. Fill each potato with cheese and broil for about 2 minutes, until the cheese is melted and bubbly.

a collage showing how to make potato skins by adding cheese and broiling until it is melted

Step 7: Load Them Up! Top with sour cream, crumbled bacon, and green onions OR see the post for lots of variations!

top view of potato skins recipe on a baking sheet being served with green onions

Potato Skin Recipe TIPS

Wash thoroughly: Scrub the potatoes well under running water since you’ll be eating the skins.
Drier skins=Crispier skins! Pat the potatoes very dry after washing; removing excess moisture helps the skins crisp up beautifully in the oven.
Room temperature cheese: Shred the cheese while the potatoes are baking so it can come to room temperature and melt more quickly.
Don’t over-scoop: It’s better to aim for a little more flesh than less, so they don’t fall apart or tear.
Watch closely when broiling: Potato skins can go from golden to burnt quickly—check often and remove as soon as they’re crisp; a little char is fine, but avoid burning.

What should I do with the leftover filling?

After scooping out all the potatoes, you will have a couple cups of filling leftover. Here are a few ideas to use it:

•Mashed potatoes: Mash with butter, milk, sour cream, and salt for an easy side dish.
•Stuff vegetables: Mix with cheese and seasonings, then stuff into peppers, mushrooms, or bell pepper halves.
•Potato pancakes (latkes): Combine with an egg, a little flour, and seasoning, then pan-fry until golden.
•Shepherd’s pie topping: Spread over your favorite recipe!
Gnocchi-style dumplings: Mix with flour and egg for quick potato dumplings.
Potato bread or rolls: Use as part of the liquid for extra-soft, tender baked goods.

MEal Prep Potato skins

•Bake ahead: Cook the potatoes completely.
•Hollow out: Halve lengthwise and hollow out the potatoes.
•Cool completely: Let them cool to room temperature to prevent condensation in storage.
•Store properly: Place in an airtight container in the fridge for up to 3 days.
•Broil: Resume the recipe by brushing with herb butter and broiling.

up close of homemade potato skins showing the crispy exterior and loaded interior

Homemade Potato Skins variations

Here are some tasty Potato Skins variations you can try:

Buffalo Chicken: Shredded chicken tossed in buffalo sauce, blue cheese, and green onions, or use this buffalo chicken recipe.
BBQ: Pulled pork or chicken, BBQ sauce, cheddar, and pickled red onions
Chili Cheese: Top with cheddar, chili, and a dollop of sour cream.
Mexican-inspired: Taco meat or Mexican chicken, pepper jack cheese, salsa, guacamole or avocado crema, and cilantro.
Vegetarian: Sautéed mushrooms, bell peppers, onions, spinach, mozzarella, and feta.
Breakfast: Scrambled eggs, breakfast sausage or bacon, and cheddar with pico de gallo.

How to serve Loaded Potato Skins

As an appetizer: Serve hot, straight from the oven, perfect for parties or game day.
As a side dish: Complement burgers, sandwiches, or grilled meats.
Loaded meal-style: Add extra toppings like chili, pulled pork, or scrambled eggs for a hearty meal.

HOW TO STORE Potato Skins

•Refrigerate: Let potato skins cool completely, then store in an airtight container for up to 3 days.
•Toppings storage: Keep bacon, sour cream, and green onions separate until ready to serve to maintain texture and flavor.
•Freeze: You can freeze baked potato skins without toppings in a single layer in a freezer-safe container for up to 1 month; reheat in the oven directly from frozen until hot and crispy.

How to reheat

•Oven: Warm in a 375°F oven for 5–10 minutes to restore crispiness before adding toppings.
•Air Fryer: Preheat to 375°F, arrange the skins in a single layer skin-side down, and air fry for 4–6 minutes until hot and crispy again. Avoid overcrowding and check early, as potato skins reheat quickly and can burn.
•Microwave: You can also reheat for about 15-20 seconds in the microwave but they won’t be as crispy-still delish!

showing how cheesy the potato skins are by pulling one apart on a plate

Looking for more Potato Recipes?

Roasted Potatoes
Cajun Roasted Potatoes
Parmesan Crusted Potatoes
Baked Potato
Twice Baked Potatoes
Twice Baked Potato Casserole
Butter Potatoes
Smashed Potatoes

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Tools Used in This Recipe

Basting Brush

Baking Sheet Half Sheet (13×18)

See Favorite Tools

Servings: potato skins

Prep Time: 40

Cook Time: 1

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Ingredients

8 small Russet potatoes, about 4 inches long
1 tablespoon olive oil
1 teaspoon kosher salt
Freshly cracked pepper
8 slices bacon, cooked and crumbled or bacon bits (see notes for Baked Bacon)
8 oz. (2 packed cups) freshly shredded cheddar cheese
Green onions for topping
Sour cream for topping

Herb Butter

6 tablespoons unsalted butter, melted
1/2 tsp EACH dried parsley, garlic powder
1/4 tsp EACH onion powder, paprika, dried dill
1/8 teaspoon table salt

Instructions

To Bake Potatoes

Prep: Preheat the oven to 425°F. Line a baking sheet with parchment paper (parchment delivers crispier skins than foil).
Wash & Prick Potatoes: Thoroughly scrub and dry the potatoes (the drier, the crispier the skin). Place on the lined baking sheet. Use a fork to poke the potatoes about 3 times each on the top and bottom.
Season and Oil Potatoes: Generously drizzle the potatoes with olive oil, then rub evenly all over the outsides. I find it easiest to pick up the potatoes individually to do this. Sprinkle half of the salt over the top of the potatoes, followed by some freshly cracked pepper; pat it in, then flip and repeat.
Bake: Bake on the middle rack for 45-55 minutes or until tender when poked with a fork. Meanwhile, shred the cheese and leave it at room temperature.

To Prepare Potato Skins

Hollow out: Remove the potatoes from the oven and let them cool until they're easy to handle. Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh, leaving a ¼-inch thick shell. It's better to aim for more flesh than less, so they don't fall apart. (I like to use the spoon to carve a 1/4-inch guideline, then hollow it out, which prevents getting too close to the skin – see pics in post.)
Season: Turn the oven to high broil (550°F) and move the rack to the second- highest position. Whisk together the Herb Butter ingredients. Brush the skins with about ⅓ of the butter (not the cut sides yet).
Broil #1 Skins: Broil the potatoes, cut side down, for 2-3 minutes, until the skin gets crispy, watching closely so they don't burn.
Broil #2 Cut Sides: Flip potatoes over and brush the cut flesh side with the remaining butter mixture (you may need to microwave the butter mixture for a few seconds if it's thickened). Broil for an additional 2 minutes.
Broil #3 with Cheese: Fill each potato with cheese and broil for 1-2 minutes, until the cheese is melted and bubbly.
Load and Serve: Top with sour cream, bacon bits, and green onions OR see the post for lots of variations!

Notes

Bacon: Use thick-cut bacon or bacon bits for convenience. I always use my baked bacon recipe, so it’s quick, easy, and mess-free.

LEFTOVER FILLING

After scooping out all the potatoes, you will have a couple of cups of filling leftover. Here are a few ideas to use it:

•Mashed potatoes: Mash with butter, milk, sour cream, and salt for an easy side dish.
•Stuff vegetables: Mix with cheese and seasonings, then stuff into peppers, mushrooms, or bell pepper halves.
•Potato pancakes (latkes): Combine with an egg, a little flour, and seasoning, then pan-fry until golden.
•Shepherd’s pie topping: Spread over your favorite recipe!
Gnocchi-style dumplings: Mix with flour and egg for quick potato dumplings.
Potato bread or rolls: Use as part of the liquid for extra-soft, tender baked goods.

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How to Make Potato Skins

PIN THIS RECIPE TO SAVE FOR LATER

Why you’ll love these Potato skins

Potato Skins Recipe Ingredients

How to Make Potato Skins

Potato Skin Recipe TIPS