Crispy Potato Skins Recipe

Bake whole potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes and pat dry. Pierce each potato 2–3 times with a fork. Rub each potato with 2 tablespoons olive oil total and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender when pierced with a fork, about 45–60 minutes depending on size. Let cool until safe to handle, about 15 minutes.

Halve and scoop

Reduce oven temperature to 400°F (200°C). Cut each cooled potato in half lengthwise. Using a spoon, carefully scoop out the flesh leaving about 1/4-inch of potato attached to the skin (reserve the scooped potato for another use). Pat the skins dry with paper towels to remove excess moisture.

Season and oil skins

In a small bowl mix softened butter, garlic powder, and paprika. Brush the inside and outside of each potato skin with the butter mixture. Lightly brush or spray the skins with a little extra olive oil if needed for crisping.

Crisp the skins

Arrange potato skins cut side up on a baking sheet lined with parchment or foil. Bake in the 400°F (200°C) oven for 10 minutes, then flip skins cut side down and bake another 8–10 minutes, until edges are crisp and golden. Remove from oven and turn cut side up.

Cook bacon

While the skins are baking, cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes, or bake on a separate sheet at 400°F (200°C) for 15–20 minutes. Transfer cooked bacon to a paper towel-lined plate to drain, then crumble or chop into small pieces.

Fill with cheese and bacon

Divide the shredded cheddar evenly among the potato skins, pressing some into the skin so it melts well. Scatter the crumbled bacon pieces over the cheese in each skin.

Melt cheese

Return the loaded skins to the oven and bake at 400°F (200°C) for 5–7 minutes, or until the cheese is fully melted and bubbly. For extra browning, place under the broiler 1–2 minutes—watch closely to avoid burning.

Finish and garnish

Remove skins from the oven. Dollop about 1 tablespoon of sour cream on each skin (or serve sour cream on the side). Sprinkle sliced green onions and chopped chives over the tops. If desired, add a few drops of hot sauce to each or serve on the side. Serve hot.

Serve immediately while hot and crispy. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven until warmed and crisp, about 10–12 minutes. Use reserved potato scoops to make mashed potatoes, potato pancakes, or add back into a baked potato casserole.