Best Potato Skins Recipe – Classic, Crispy Game Day Snack
Each double-baked shell delivers a perfect crunch beneath salty bacon and gooey cheddar.
Introduction
Potato skins are a classic American appetizer: crispy baked potato shells filled with melted cheese, crispy bacon, cool sour cream, and fresh green onions. Whether you’re hosting a game day party or looking for a hearty snack, this recipe delivers on flavor and texture. The Pioneer Woman’s take emphasizes perfectly crisp skins, cheesy interiors, and toppings that everyone loves—making it a reliable favorite for gatherings of all kinds.
Why You’ll Love This Recipe
- Simple ingredients: Russet potatoes, cheddar cheese, bacon, sour cream, and green onions are all you need.
- Double-baked for extra crispiness: The potatoes are baked twice, ensuring a satisfying crunch.
- Perfect for sharing: These skins are ideal for feeding a crowd and easy to customize with your favorite toppings.
- Make-ahead friendly: Prepare potatoes in advance and assemble just before serving.
Ingredients
Here’s what you’ll need to make about 16 potato skins:
- 8 small russet potatoes (about 2.5 lbs)
- 4 tablespoons canola oil, divided
- 2 tablespoons butter
- Kosher salt, to taste
- 1 1/2 cups grated cheddar cheese (sharp or mild, your choice)
- 8 slices thick-cut peppered bacon, cooked until crisp and chopped
- 1/2 cup sour cream
- 2 green onions, sliced
Step-by-Step Instructions
Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and dry them thoroughly.
- Rub each potato with 2 tablespoons of canola oil to coat the skin—this helps them crisp up in the oven.
- Place the potatoes directly on a baking sheet and bake for 30–40 minutes, until the skins are crisp and the insides are tender when pierced with a fork.
- Remove from the oven and let cool until you can handle them, about 10 minutes.
Prepare the Skins
- Cut each potato in half lengthwise.
- Use a spoon or small scoop to carefully remove most of the potato flesh, leaving a thin layer (about 1/4 inch) attached to the skin for support.
- Set aside the scooped-out potato—it can be used for mashed potatoes or another dish.
- Melt the butter with the remaining 2 tablespoons of canola oil. Brush this mixture generously on both the inside and outside of each potato shell. Sprinkle the insides with kosher salt.
- Place the potato halves cut-side down on the baking sheet and return to the oven for 5–8 minutes. Flip them over and bake for another 8–10 minutes, until the edges are golden brown.
Add Cheese and Bacon
- Remove the crispy skins from the oven.
- Sprinkle grated cheddar cheese into each skin, then top with chopped bacon.
- Return to the oven for 3–4 minutes, just until the cheese melts and the bacon is sizzling.
Garnish and Serve
- Let the skins cool for a minute or two, then top each with a dollop of sour cream.
- Sprinkle sliced green onions over the top for a fresh, vibrant finish.
- Serve immediately while hot and enjoy the ultimate loaded potato skins.
Tips for Perfect Potato Skins
- Choose the right potatoes: Russets are ideal because of their thick skins and fluffy interiors.
- Don’t over-scoop: Leaving a bit of potato inside helps the skins hold their shape and adds flavor.
- Double-baking is key: Baking the empty shells a second time ensures maximum crispiness.
- Customize the toppings: Try adding jalapeños, diced tomatoes, or a drizzle of ranch dressing for extra flair.
- Make ahead: Bake and scoop the potatoes in advance, then assemble and bake with toppings just before serving.
Flavor Variations
While the classic version is always a hit, you can easily customize your potato skins:
- Pizza Potato Skins: Swap cheddar for mozzarella, add pepperoni or marinara, and garnish with fresh basil.
- Southwestern Style: Use pepper jack cheese, top with black beans, corn, and a spoonful of salsa.
- Vegetarian Option: Skip the bacon and add sautéed mushrooms, spinach, or roasted red peppers.
What others are reading
What to Serve With Potato Skins
Potato skins are a hearty appetizer, but they pair well with other game day favorites:
- Buffalo chicken wings or ranch dip for dipping.
- Fresh vegetable platter for a lighter contrast.
- Cold beer or sparkling soda to wash it all down.
Storing and Reheating
- Storage: Keep assembled, unbaked skins in the fridge for up to 2 days before baking with toppings.
- Leftovers: Store any leftover baked skins in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
- Freezing: Freeze baked, topped skins before broiling for longer storage. Thaw before finishing in the oven.
Nutritional Information (Per Serving, Approximate)
| Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|
| 220 | 14g | 14g | 9g |
Note: Nutritional values vary based on toppings and portion size.
FAQs About Potato Skins
Q: Can I use a different kind of potato?
A: Russets are best for texture and flavor, but you can use Yukon Golds for a creamier result.
Q: How do I get the skins really crispy?
A: Brush the skins with oil or butter before both bakings, and don’t skip the second bake after scooping out the flesh.
Q: Can I make potato skins vegan?
A: Yes! Use vegan cheese, skip the bacon, and substitute coconut oil or vegan butter for brushing the skins.
Q: What can I do with the leftover potato flesh?
A: Use it for mashed potatoes, potato pancakes, or mix into soups and casseroles.
Q: Are potato skins gluten-free?
A: Yes, this recipe is naturally gluten-free, but always check your bacon and cheese labels to be sure.
Conclusion
Loaded potato skins are a versatile, satisfying snack that’s sure to please any crowd. With a few simple ingredients and a double-baked technique, you can achieve restaurant-quality results at home. Customize with your favorite toppings, and don’t forget to enjoy them fresh from the oven—crispy, cheesy, and packed with flavor.
References
- http://momscrazycooking.blogspot.com/2011/11/pioneer-woman-potato-skins.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a10672/potato-skins/
- https://www.youtube.com/watch?v=bbnsSSDv5lY
- https://www.thepioneerwoman.com/food-cooking/recipes/a11383/pizza-potato-skins/
- https://pioneerwoman.fandom.com/wiki/PW’s_Potato_Skins
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