The Secret to Extra Crispy Baked Potato Skins

I used to think loaded potato skins were overrated. Back in the day, my friends and I would order them at late-night restaurants and they were always disappointing - flabby, bland, and barely worth the calories. So for years, I just assumed they weren't my thing. Then I had a "why not?" moment and decided to try making them at home. Turns out, crispy baked potato skins can be amazing, you just need to do them right.

This recipe is exactly that: crisped-up shells, just the right amount of fluffy potato left inside, and loaded with cheese and bacon. Add a dollop of sour cream and a sprinkle of chives, and you've got an appetizer that comepletely redeems the potato skin's reputation!

What Are Crispy Baked Potato Skins?

Crispy baked potato skins are exactly what they sound like: the scooped-out skins of baked potatoes, crisped up in the oven, then loaded with toppings like melted cheese, bacon, sour cream, and chives. They're one of those classic appetizers that shows up on bar menus and football spreads, but when you make them at home, they're next-level good.

You get to control the crispiness, the toppings, and the flavor (hello, real cheese - not the fake nacho stuff). Basically, they're the perfect combo of salty, crunchy, and cheesy, and once you try this version, the restaurant ones just won't cut it anymore.

Ingredients You'll Need

Here's what you'll need to pull together a batch of loaded, crispy baked potato skins. Nothing fancy, just classic, reliable ingredients that work every time. This recipe makes a big batch, so feel free to cut it in half or more depending on how many you need.

• 8 russet potatoes: These are the best for potato skins. They're sturdy, bake up beautifully, and get nice and crispy.
• 1 lb bacon, cooked and crumbled: Because what are potato skins without bacon?
• 2 cups shredded cheddar cheese: Or mix it up with a Mexican blend if that's what you've got. Just make sure it's a good melty cheese.
• 1 cup sour cream: For topping (or dunking, if you're like me).
• ¼ cup chopped chives: Optional, but adds a nice fresh bite and makes everything look a little more impressive.

That's it! Simple, familiar ingredients, but put together the right way, they become something way more special.

The Best Potatoes for Potato Skins

When it comes to making the best crispy baked potato skins, russet potatoes are the way to go - no question. They've got that thick, hearty skin that crisps up perfectly in the oven and holds up well to all the toppings you'll pile on. Plus, the inside gets soft and fluffy, which is exactly what you want.

I've tested these with both Yukon Golds and red potatoes, and while they can work in a pinch, they don't have quite the same structure and they just don't get the same crispy texture. Russets deliver every time. Just look for medium-sized ones that are roughly the same size so they cook evenly and make good, scoopable halves.

Step-by-Step Instructions

The key to really good potato skins is getting them crispy. Here's how I do it:

1. Bake the potatoes: Start by scrubbing your russets, poking a few holes in each with a fork, then rubbing them with a little oil and salt. Bake them at 425ºF until they're fork-tender and the skin pulls away slightly from the potato (about 45 to 60 minutes depending on their size). Let them cool until you can handle them easily (about 20 minutes).
2. Cut and scoop: Slice each potato in half lengthwise. Using a spoon, scoop out the insides, but leave a thin layer of potato so the skins still have some bite.
3. Crisp the skins: Brush the hollowed-out potato shells all over with oil (not too much-just enough to lightly coat them). Place them skin-side-up on a baking sheet and roast at 475ºF for about 15 minutes, flipping once halfway through. You want them golden and crispy before you add any toppings. The high heat combine with the oil is what will get them just the way we want them!
4. Load 'em up: Flip the crispy shells over and season the insides with salt and pepper. Add shredded cheese and crumbled bacon, then pop them back in the oven for 2-3 minutes until the cheese is bubbly and the bacon is hot and crispy.
5. Finish and serve: Spoon on a little sour cream, sprinkle with chopped chives, and serve 'em up! Or put the toppings on the side and let people build their own. Either way, they're going to disappear fast.

Tips

• Make sure to cut them so they'll sit flat. Turn the potato on its side first and then cut it, don't just slice straight down while it's lying flat. This way, each half will sit nicely on your baking sheet (and your plate) without tipping over.
• Save the scooped potato. Don't toss the pulp! I like to freeze it and use it later for mashed potatoes or toss it into a loaded potato soup. It will also make great potato pancakes.
• Don't drown them in oil. You want just enough oil to coat the skins. I use a brush to get an even layer all over, which helps them crisp up in the oven without turning greasy.
• Crispy is key. That second roast at 475ºF before adding toppings is where the magic happens, so don't skip it! That little 15 minutes is what makes all the difference.
• Make it your own. Bacon and cheese are the classics, but you can load them with almost anything: buffalo chicken, leftover steak, sautéed mushrooms, caramelized onions, blue cheese, or even chili. I've even done pancetta and goat cheese!

If you're planning a casual get-together and would like more appetizer suggestions, you'll love this lineup. Start with my fried chicken livers - they're crispy on the outside, rich and tender on the inside, plus they're a classic that deserves more love. Pair them with Lemon Pepper Wings for something really easy and flavorful! Add a bowl of melty smoked cheese dip to the mix, then try bacon-wrapped pickles (aka pickle fries) for a salty snack that disappears fast. Then round things out with oven nachos - you can't go wrong with crispy chips piled high with all your favorite toppings. It's a comfort food feast!

Topping Ideas

Classic cheese and bacon is always a hit (because… cheese and bacon). But once you've nailed the crispy skin part, you can get as creative as you want with the toppings. Here are a few of my favorite ways to switch it up:

• Buffalo Chicken: Toss shredded chicken with buffalo sauce and top with crumbled blue cheese and a drizzle of ranch or blue cheese dressing.
• Taco Skins: Add seasoned ground beef or shredded chicken, sprinkle with Mexican-blend cheese, and top with sour cream, salsa, and a few chopped jalapeños.
• Steakhouse Style: Use leftover steak, sautéed mushrooms, and a little crumbled gorgonzola or blue cheese. Finish with chives.
• Breakfast Skins: Add scrambled eggs, crispy bacon or sausage, and cheddar cheese. A drizzle of hot sauce on top? Yes, please.
• Veggie Lovers: Try roasted broccoli, caramelized onions, spinach, and melty fontina or mozzarella.
• Barbecue Pulled Pork: Pile on shredded pork, drizzle with BBQ sauce, and top with pickled onions or slaw for crunch.
• Pesto & Mozzarella: A spoonful of pesto, some fresh mozzarella pearls, and a few cherry tomato halves. It's delicious!

Sauce Suggestions

A great dipping sauce can make all the difference between good and amazing crispy baked potato skins. If I'm serving these at a party, I like to set up a "potato skins bar" with different toppings and sauces set out so everyone can load up what they like best. Here are a few ideas for dipping sauces:

• Ranch or Blue Cheese Dressing: Especially if you're doing buffalo chicken or spicy toppings.
• Chipotle Mayo or Sriracha Aioli: A creamy, smoky heat that works with just about everything.
• Barbecue Sauce: Perfect for pulled pork or even just a smoky bacon-cheddar combo.
• Garlic Herb Sour Cream: Stir in a little garlic powder and chopped fresh herbs to dress up basic sour cream.
• Avocado Crema: Blend avocado, sour cream, lime juice, and a pinch of salt.
• Hot Sauce: Straight-up hot sauce or something like Cholula, Frank's, or Tapatío gives a great little zing.
• Buffalo Sauce: Drizzle a little on top or mix it into sour cream for a spicy dip.
• Chili Crisp Mayo or Sour Cream: Chili Crisp is everywhere these days, and it makes a killer dipping sauce!

Make Ahead and Reheating Tips

Crispy baked potato skins are surprisingly make-ahead friendly, which is a huge win when you're prepping for a party or just want to get a head start on dinner.

To make ahead:

Go through all the steps up to the final bake: bake the potatoes, scoop them out, oil them up, crisp them in the oven, and even fill them with cheese and bacon. Then let them cool completely, place them on a baking sheet, and pop them in the fridge (covered) for up to 2 days. (You can also freeze them at this stage! Just arrange in a single layer, freeze until solid, then transfer to a freezer bag or airtight container.)

To reheat:

If they're coming from the fridge, place them in a 375ºF oven for about 10-12 minutes until hot and the cheese is bubbly again. From frozen, give them a few extra minutes (closer to 18-20, depending on your oven). You can also reheat smaller batches in an air fryer at 375ºF for 5-7 minutes. They'll come out super crispy that way!

Hold off on adding sour cream, chives, or other fresh toppings until just before serving for the best texture and flavor.

Frequently Asked Questions

• Can I make these crispy baked potato skins in the air fryer?
  Yep, you sure can! After scooping and oiling the skins, air fry them at 400ºF for about 6-8 minutes, flipping them halfway through. Then add your toppings and air fry another 2-3 minutes until the cheese is melted and bubbly.
• Can I freeze potato skins?
  Freeze them after you've filled them with cheese and bacon but before the final bake. Reheat straight from frozen in the oven or air fryer until hot and crispy (just wait to add sour cream or chives until serving).
• How to make potato skins crispy?
  Make sure to brush them with oil (don't skip the bottoms!), bake them skin-side up first, and crank up the heat. High heat is the key to crispiness, which is why I crank the heat up to 475F.
• What can I do with the scooped-out potato flesh?
  Use it to make mashed potatoes, potato soup, or even stir it into scrambled eggs. I sometimes make a quick loaded potato mash with cheese, sour cream, and chives.
• Can I make these vegetarian?
  Definitely. Just skip the bacon and try toppings like sautéed mushrooms, caramelized onions, jalapeños, or a smoky vegetarian chili.

Continue to Content

Crispy Baked Potato Skins

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Additional Time: 20 minutes

Total Time: 1 hour 50 minutes

It really is possible to make potato skins that are crispy on the outside, and soft and fluffy on the inside. Try these once and you'll be a believer!

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Ingredients

• 8 russet potatoes
• 1 lb bacon, cooked and crumbled
• 2 cups shredded cheddar cheese, or a Mexican blend
• 1 cup sour cream
• ¼ cup chopped chives

Instructions

1. Bake the potatoes: Start by scrubbing your russets, poking a few holes in each with a fork, then rubbing them with a little oil and salt. Bake them at 425ºF until they’re fork-tender and the skin pulls away slightly from the potato (about 45 to 60 minutes depending on their size). Let them cool until you can handle them easily (about 20 minutes).
2. Cut and scoop: Slice each potato in half lengthwise. Using a spoon, scoop out the insides, but leave a thin layer of potato so the skins still have some bite.
3. Crisp the skins: Brush the hollowed-out potato shells all over with oil (not too much—just enough to lightly coat them). Place them skin-side-up on a baking sheet and roast at 475ºF for about 15 minutes, flipping once halfway through. You want them golden and crispy before you add any toppings. The high heat combine with the oil is what will get them just the way we want them!
4. Load ‘em up: Flip the crispy shells over and season the insides with salt and pepper. Add shredded cheese and crumbled bacon, then pop them back in the oven for 2–3 minutes until the cheese is bubbly and the bacon is hot and crispy.
5. Finish and serve: Spoon on a little sour cream, sprinkle with chopped chives, and serve 'em up! Or put the toppings on the side and let people build their own. Either way, they're going to disappear fast.

Notes

This recipe makes a lot, so feel free to cut it in half or more depending on how many you need.

I typically don't add salt since the bacon is so salty itself. However, if you're cutting back on the bacon or even omitting it, then be sure to salt the potatoes after baking but before adding the cheese.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 605Total Fat: 35gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 101mgSodium: 1172mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 31g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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