Potato skins are one of my favorite appetizers, and if they’re on the menu, I’m ordering them.
This easy recipe bakes potatoes until crispy with a little garlic butter, cheese, and, of course, bacon bits!
This is my favorite version because it skips the deep fryer but you’d never know it.
- They’re perfectly crispy without deep frying—you can use the oven or an air fryer.
- Adding a little butter, garlic powder, and salt adds extra flavor.
- They reheat well, and the inside flesh can be used for potato soup or mashed potatoes.
For extra deliciousness, serve them with horseradish sauce for dipping!
Ingredients for Potato Skins
This potato skins recipe is a game day favorite and can be prepared up to 3 days ahead of time.
- Potatoes: Use Russet potatoes or baking potatoes as they hold up well in the oven and become nice and crispy. Sweet potato skins are also a great option.
- Cheese: I use for cheddar cheese in this recipe, but try any cheese blend. Pre-shredded cheese works well in this recipe.
- Bacon: Bacon adds a delicious smoky salty flavor. Use real bacon or bacon bits.
- Onion: Sprinkle with green onions before serving.
How to Make Potato Skins
- Bake potatoes in the oven or air fryer and cool.
- Spoon out the flesh of the potato, leaving a shell.
- Brush the skins with butter and bake in the oven (recipe below).
- Fill each potato with cheese and crumbled bacon and bake until bubbly.
Top with green onion and serve with sour cream or ranch dressing for dipping.
Our Fave Toppings
Cheddar cheese, bacon bits, sour cream, green onions or chives, jalapenos, or cilantro would taste great!
Add some ground beef with taco seasoning. Or add some pulled pork or even sloppy joe filling.
Tips for Great Potato Skins
- Scoop out the potato flesh while the potatoes are still warm.
- Leave a ¼-inch of potato shell, if it’s too thin, they will break or tear.
- If you have it, use bacon grease instead of butter for extra flavor.
- Try other variations to use up leftovers. Turn these into loaded potato skins or try leftover chili, pulled pork, or broccoli cheddar.
How to Prepare Ahead
- Freeze the empty potato skins on a baking sheet. Once frozen, stack them in a freezer bag. They’ll keep for several months in the freezer.
- Bake these easy potato skins as directed right from frozen; no need to thaw them first!
Did your family love these Crispy Oven Baked Potato Skins? Leave a comment and a rating below.
Crispy Oven Baked Potato Skins
Potato skins are brushed with garlic butter, filled with cheese and bacon, and baked until perfectly golden.
To Bake Potatoes
Preheat the oven to 425°F.
Scrub the potatoes and poke each potato with a fork 5-6 times. Place them directly on the middle rack of the oven. Bake for 40-50 minutes or until tender when poked with a fork.
Remove from the oven and let cool until the potatoes are easy to handle.
To Prepare Potato Skins
Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼-inch thick shell.
In a small bowl, combine melted butter, parsley, seasoned salt, and garlic powder. Brush the inside and outside of the potatoes with the butter mixture.
Place potatoes cut side down in a baking dish or 9×13 inch pan. Bake for 15 minutes.
Flip potatoes over and bake for an additional 5 minutes or until slightly browned and crisp.
Fill each potato with cheese and bacon. Return to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.
Remove from the oven, top with green onion and serve with sour cream.
Microwave: Potatoes can be baked in the microwave if desired. The potato skins should be cooked in the oven or air fryer.
Air Fryer Instructions
- Preheat the air fryer to 400°F.
- Bake the scrubbed and poked potatoes for 35-40 minutes or until tender. Scoop out the flesh as per the recipe above.
- Place the potato skins, brushed with butter mixture, cut side down in the air fryer basket. Air fry for 7-9 minutes or until crisp, flipping halfway.
- Sprinkle cheese and bacon bits over the potato skins. Return to the air fryer and cook for an additional 2 minutes or until the cheese is melted and bubbly.
Serving: 2potato skins | Calories: 264 | Carbohydrates: 31g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 297mg | Potassium: 752mg | Fiber: 2g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Snack
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