These Crispy Baked Potato Skins are super delish and make a perfect appetizer dish! They are twice baked, crispy, and loaded with cheddar cheese, sour cream and topped with turkey bacon and chives! You can serve alongside other appetizers or some sort of a protein dish to your liking.
HOW TO BAKE POTATO SKINS
Potato skins are super easy to make. You will need some sort of a potato of your choice. I prefer using either golden potatoes or russet potatoes. If you want to use sweet potatoes instead that it fine too. I bake them without the cheese and then bake them another time with cheese making them extra crispy.
First wash the potatoes very well. Cut them in two halves and use a melon scooper to core the inside. Core just enough, you do not want to over core the potatoes and leave it too thin. You can use the extra potatoes you cored out for another recipe instead of throwing them out. Maybe a small batch of mashed potatoes or sometimes I just fry them for my kids and they love having it with ketchup!
Next rinse and pat dry the potato skins with kitchen or paper towel. Set them on a sheet pan. If their bottoms are round and wont sit straight, you can slice a thin cut on their bottoms to make it flat.
Drizzle with some olive oil on both the inside and outside of the potatoes. Add a dash of salt, and fresh ground pepper. Bake in a preheated 425 degree oven for 15 minutes, then flip over the potatoes to bake for an additional 5 minutes.
FINISHIHG OFF THE CRISPY POTATO SKINS
Once the baking part is done, remove the potatoes from the oven and flip them over, with the cored side up. Fill with some shredded cheddar cheese and bake for another 5-7 minutes, until the cheese completely melts.
Remove them from the oven and give the potatoes a minute to cool down. Then add the toppings.
TOPPINGS FOR THE CRISPY BAKED POTATO SKINS
When it comes to toppings, you can add just about anything your heart desires. Here are some of my favorite things to serve with the potato skins:
- Sour Cream
- Chives
- Turkey Bacon
- Ground Taco Seasoned Beef or Chicken
- Diced Tomatoes
- Diced Avocadoes
- Pulled Buffalo Chicken
You can get super creative with the potato skins just like you would make a loaded nachos. Just to give you an idea: After baking the potatoes with the cheese for example you could make a potato skin taco by adding ground beef seasoned with taco seasoning. Add diced tomatoes, shredded lettuce, diced onions and sour cream to complete it.
With the pulled buffalo chicken, you can make coleslaw on the side and top the potato skins with coleslaw and pulled buffalo chicken. Just think of it as your base. You can also top it with broccoli and cheese along sour cream and chives like you would serve a loaded baked potato. The options are endless so I hope you have fun with it!
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OTHER RECIPES YOU MAY LIKE
Crispy Baked Potato Skins
Ingredients
- 6 medium/small Potatoes Golden or Russet
- 1 tsp. salt
- 1 tbsp. black pepper
- 1 cup cheddar cheese Shredded
- 1/2 cup sour cream optional
- 1 tbsp. chives fresh or dried
- 2 strips turkey bacon optional
- 3 tbsps. olive oil
Instructions
- Wash the potatoes very well. Cut them in two halves and use a melon scooper to core the inside.
- Core just enough, you do not want to over core the potatoes and leave it too thin.
- Rinse and pat dry the potato skins with kitchen or paper towel. Set them on a sheet pan. If their bottoms are round and wont sit straight, you can slice a thin cut on their bottoms to make it flat.
- Drizzle with some olive oil on both the inside and outside of the potatoes. Add a dash of salt, and fresh ground pepper.
- Bake in a preheated 425 degree oven for 15 minutes, then flip over the potatoes to bake for an additional 5 minutes.
- Once the baking part is done, remove the potatoes from the oven and flip them over, with the cored side up. Fill with some shredded cheddar cheese and bake for another 5-7 minutes, until the cheese completely melts.
- Remove from the oven and give the potatoes a minute to cool down. Then add the toppings.
Nutrition
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