Baked potato skins are a delectable appetizer that tantalizes the taste buds with their crispy texture and savory flavor. These scrumptious treats are made by scooping out the insides of a baked potato and filling the shells with a delectable combination of shredded cheese, crispy bacon, and finely chopped green onions.
❤️ Why I love this recipe
- Baked potato skins can be enjoyed as tasty appetizers but can just as easily be paired with other dishes such as soups and chili.
- The crispy seasoned potato skin is the perfect edible container for your favorite toppings!
- This recipe is incredibly easy to make and bursts with umami flavor.
With their irresistible flavor and satisfying crunch, baked potato skins are a must-have for any appetizer platter or game day snack.
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- Small potatoes -- we like russet for baking but may also use yellow like Yukon gold.
- shredded cheese -- use your favorite.
- olive oil -- may also use vegetable oil.
- coarse kosher salt -- best for sprinkling on the outside of the potatoes while baking.
- garlic powder -- for seasoning.
- green onions -- may also use fresh chives
- bacon -- to make life easier, you can use pre-cooked bacon.
- black pepper -- for a bit of zingy spice.
- fresh flat parsley - may also use dried parsley.
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Add butter, salt, garlic powder, and parsley in a small bowl.
- Combine well.
- Melt the butter mixture in the microwave in 15-second increments. Set aside.
- Cut the cooled baked potatoes in half longways.
- Use a spoon to scoop out the potato flesh, leaving ¼ inch of potato.
- Repeat this with all of the potato halves.
- Place the potatoes skin side up in a baking dish and brush them with the melted butter mixture. Bake for 15 minutes.
- Flip the potatoes over and bake for another 5 minutes.
- Sprinkle pepper and cheese on the inside of the potatoes and add the chopped bacon.
- Cook for another 7 minutes or until the cheese is melted.
- Chop the green onions.
- Sprinkle the chopped green onions onto the potatoes and serve.
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You’ll need the following items to make this recipe successfully.
- knife -- halving the potatoes for the appetizers.
- baking sheet -- for baking the potatoes.
- parchment paper -- lining the baking sheet.
- pastry brush -- brushing the potato with oil.
- bowls -small and medium size
- spoon -- for scooping out the potato center.
- bowls -- small and medium size.
These are the questions we are most frequently asked about making Potato Skin Dipper Recipe.
Russet potato (also known as Idaho potato) have a higher starch content which makes them great for baking. You could also use yellow potato such as Yukon Gold.
Absolutely! You can cook these potato skins 1-2 days ahead of time and store them in an airtight container in the fridge and reheat them in the oven until crispy before serving.
Shredded cheese, chopped bacon, chopped green onions or chives, salsa, chili, sour cream, guacamole, or barbeque sauce are all delicious topping options for baked potato skins.
There are a few things you can do to ensure crispy baked potato skins. First, choose the right type of potato - the higher the starch in a potato, the crispier the skin will be. You also want to coat the skins in oil or butter and flip them during cooking. Lastly, ensure that you only add toppings like shredded cheese towards the end of the cooking.
- The scooped potato can be stored in an airtight container in the fridge or freezer and used in recipes such as mashed potatoes, baked potato soup, or broccoli potato soup.
- Poking holes in the potatoes before baking them will allow steam to escape and prevent them from exploding.
- To reduce recipe prep time, bake the potatoes ahead of time and store them in an airtight container in the fridge. You can continue with this recipe the next day by halving the potatoes, scoop out the flesh, and bake.
- Always scrub the potatoes well before baking to prevent any residual debris or dirt remaining on the potato skin.
- Use other high-starch potatoes like Yukon Gold.
- Change the seasoning in this recipe by adding Italian seasoning to the melted butter mixture or cayenne pepper and chili flakes for a kick of heat.
- Sprinkle crumbled feta, shredded Parmesan cheese, or a Mexican cheese blend instead of cheddar cheese.
- Give these baked potato skins a meaty twist by loading them with shredded chicken, shredded turkey, ground beef, ground pork, ground sausage, or sliced pepperoni.
- Add texture to these baked potato skins by loading them with black beans, corn, bell peppers, diced tomatoes, or olives.
- Use chives instead of green onions.
- Dried parsley can be used instead of fresh, but you must reduce the quantity as dried herbs are more concentrated.
Store these baked potato skins in an airtight container in the fridge for 3-4 days. You can also freeze these baked potatoes for up to 2 months. Thaw in the fridge and reheat in the oven until crispy.
📗 Related Recipes
- Grilled Cheesy Potatoes In Foil - Foil packed potatoes are loaded with peppers, bacon, onion, and cheese, grilled to perfection!
- Roasted Rosemary Potatoes With Garlic - This easy dish boasts roasted potatoes that are seasoned in rosemary, garlic, olive oil , salt and pepper.
- Potatoes Au Gratin With Gruyere Cheese - A popular holiday potato side dish everyone loves!
🍽 Serve with
Baked potato skins can be served as a snack, appetizer, or side dish and paired with various foods, such as salad, soup, other grilled or roasted vegetables, chicken or beef skewers, nachos, burgers or sandwiches, and dips.
📞 Chiacchierata (chat)
I always wondered what the big fuss was over baked potato skins, but when you try this recipe, you’ll know exactly why they’re loved by everyone! As you bite into these baked potato skins, the crispy skin gives way to the warm and creamy potato filling, which is perfectly complemented by the gooey melted cheese, salty bacon bits, and fresh green onions. The combination of textures and flavors is truly irresistible.
Next time you're looking for cheesy, spiced with jalapeños, try our Loaded French Fries that will have your family and friends swooning with appreciation.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Baked potato skins are crispy and buttery with a soft inner potato lining, topped with shredded cheese, salty bacon, and freshly chopped green onions - perfect as an appetizer or side dish.
If you'd like to try a hot dip with these potato skins, you've got to check out our Artichoke Spinach Dip recipe. Our family loves this recipe and always are asking me to make it.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Crispy Baked Potato Skin Appetizer
- Mixing bowls small and medium
- 5 small russet potatoes fully baked
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter melted
- ½ teaspoon coarse salt
- ½ teaspoon garlic powder
- 1 teaspoon fresh parsley
- 2 teaspoons pepper
- 1 cup shredded cheese of your choice.
- 3 slices cooked bacon finely chopped cooked bacon
- 2 tablespoons green onions
- Preheat the oven to 425° F.
- Scrub your potatoes first. With a knife poke 3-4 holes in the 5 potatoes. With a pastry brush cover the baked potatoes with olive oil (1 tablespoon). Sprinkle them with salt.
- Place the baked potatoes on a parchment paper-lined baking sheet and cook for 40-60 minutes or until a knife can easily be inserted.
- Remove from the oven and allow to cool for 20 minutes.
- In a small bowl mix the butter (2 tablespoons), salt (½ teaspoon), garlic powder (½ teaspoon), and parsley (1 teaspoon) together. Place in the microwave to melt in 15-second increments. Once melted set aside.
- Cut the cooled baked potatoes in half longways.
- With a spoon carefully scoop out the inside leaving at least ¼ inch of potato. Save the scooped-out potato and use for another dish. ** see notes
- With a pastry brush cover both sides of the potatoes with the melted butter mixture.
- Place the potatoes skin side up in a baking dish and cook for 15 minutes.
- Flip the potatoes over and cook for an additional 5 minutes.
- Sprinkle the inside of the potatoes with the pepper (2 teaspoons), cheese (1 cup), and bacon (3 slices chopped).
- Cook for 7 minutes or until the cheese is melted.
- Sprinkle with the green onions (2 tablespoons) and serve.
- Serve immediately.