Potato Skins Recipe

I have been enjoying these crispy potato skins featuring a blend of cheddar, Monterey Jack, and savory bacon layered over tender russet potatoes. A drizzle of olive oil and a sprinkle of kosher salt bring out the flavors perfectly, while chopped green onions add brightness. It is a delicious twist on a game day favorite.

Potato Skins are hands down one of my favorite game day snacks that never disappoint. I first tried this recipe when I was desperate for something fun but simple to make and WOW, it blew my mind.

I love how the 4 large russet potatoes become such a perfect canvas when brushed with 2 tablespoons olive oil and sprinkled with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Baked to perfection, the potato skins come out extra crispy and are loaded with rich, melted cheddar and Monterey Jack cheeses.

To top it off, crunchy bacon crumbles and a generous sprinkle of chopped green onions give it that addictive football food vibe. I always serve them with a side of sour cream for an extra burst of flavor.

Trust me, if youre looking for a party appetizer recipe thats going to wow your friends, these crispy potato skins are it.

Why I Like this Recipe

I love these potato skins because they turn out super crispy on the outside while still staying soft on the inside. Here are a few reasons why I like this recipe:

1. I really like the way the cheddar and Monterey Jack cheeses melt together and get all gooey when they come out of the oven.
2. The bacon crumbles add a smoky crunch that makes every bite fun and flavorful.
3. I enjoy how the green onions give a fresh pop of taste and color which makes the dish feel balanced.
4. Making them at home makes me feel like I’ve managed to recreate that restaurant quality taste without spending too much or a lot of time.

These skins are extra crispy and are seriously better than most restaurant versions i’ve ever tasted, so they always make me look forward to the next meal.

Ingredients

• Russet potatoes: high carbohydrate, fiber and vital nutrients for energy, filling and healthy base.
• Olive oil: offers essential unsaturated fats, enhances crisp texture while adding subtly fruity flavor.
• Cheddar cheese: provides protein and rich taste that complements the smokey bacon bits.
• Monterey Jack cheese: melty, flavorful and full of protein, perfect for gooey potato skins.
• Bacon: adds smoky saltiness and protein; a tasty indulgence despite being high in fat.
• Green onions: provide a fresh, mild bite and vitamin boost to brighten the rich flavors.
• Sour cream: creamy tanginess offers a cool contrast to crispy skins, enhancing overall dish flavor.

Ingredient Quantities

• 4 large russet potatoes
• 2 tablespoons olive oil (divided)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup chopped green onions
• Sour cream for serving (optional)

How to Make this

1. Preheat your oven to 400°F and scrub your potatoes clean. Dry them off really well.

2. Prick each potato several times with a fork then rub them with 1 tablespoon of olive oil. Sprinkle kosher salt and ground black pepper evenly over them.

3. Place the potatoes directly on the oven rack and bake for about 50 minutes until they’re fork tender.

4. When the potatoes are cool enough to handle, carefully slice each lengthwise in half.

5. Scoop out most of the potato flesh from each half, leaving a thin layer on the skins. (Save the scooped out potato for another use if you want!)

6. Brush the inside of each potato skin with the remaining 1 tablespoon of olive oil and season lightly with extra salt and pepper.

7. Return the potato skins to the oven for another 10 minutes to get them extra crispy.

8. Remove the skins from the oven, then sprinkle a mix of shredded cheddar and Monterey Jack cheeses evenly inside each potato skin.

9. Top with the crumbled bacon and chopped green onions and put them back in the oven for 5 more minutes until the cheese is all melted.

10. Serve these crispy potato skins hot with a side of sour cream if desired and enjoy!

Equipment Needed

1. Oven (preheat at 400°F)
2. Potato brush (for scrubbing the potatoes clean)
3. Fork (to prick the potatoes several times)
4. Knife (for slicing the potatoes lengthwise)
5. Spoon (to scoop out most of the potato flesh)
6. Pastry brush (to brush the insides with olive oil)
7. Oven mitts (for safely handling the hot potatoes)
8. Cutting board (to work on while slicing and prepping the potatoes)
9. Measuring spoons (for the olive oil, salt and pepper)

FAQ

Potato Skins Recipe Substitutions and Variations

• Instead of russet potatoes, you can use sweet potatoes for a sweeter, softer texture.
• If you don’t have olive oil, try using avocado oil or even a light vegetable oil.
• For bacon, you could swap in turkey bacon or a plant-based bacon alternative for a healthier twist.
• If sour cream isn’t available, plain greek yogurt works just as well and adds a tangy flavor.
• You may also mix up the cheeses by using a pepper jack or mozzarella instead of the standard cheddar or Monterey Jack.

Pro Tips

1. Sometimes i find that letting the baked potato cool for a few minutes before handling them helps a lot so you dont burn your fingers and they hold their shape better when you scoop out the flesh.
2. Make sure your bacon is extra crispy because it really adds a satisfying crunch compared to the soft insides and melted cheeses.
3. If you like a really gooey cheese pull, add an extra sprinkle of your favorite cheese blend right after pulling the potatoes out of the oven for the last time.
4. I also like brushing a little extra olive oil on the potato skins before that final crisp up in the oven and don’t forget to add a bit more salt and pepper for an extra punch of flavor.