Homemade Potato Skins
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! See the post for step-by-step guide, expert tips, and variations to guarantee a crowd-pleasing favorite!
Servings 16 potato skins
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 1/3 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.
•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.