How to make Potato Skins

This How to Make Potato Skins recipe is simple, reliable, and shows you exactly how to get that restaurant-style crispiness at home. My love for potato skins began back in college. Hanging out at TGI-Fridays and ordering their potato skins appetizer and spinach artichoke dip was a weekly indulgence when discounted happy hour food was dinner and calories didn’t matter. Many years later, I began making potato skins at home when the boys in my family decided that Sundays were for watching football on TV.

The secret is baking the potatoes first, scooping them out (save that potato for another recipe!), then brushing the skins with a buttery Parmesan seasoning mixture before baking again to get them golden and crisp. Those crispy baked potato shells are then filled with melty cheddar cheese, salty crumbled bacon, and topped with cool sour cream and a sprinkle of green onions… yes please.

Why Everyone Loves My Potato Skins

1. They are crispy on the outside and cheesy on the inside.
2. They’re made with simple, real ingredients.
3. It’s super easy to customize potato skins with your favorite toppings.
4. They are baked, not fried. Many restaurants deep-fry their potato skins!
5. They are the perfect game day snack served alongside buffalo wings, but they’re also good for parties, casual entertaining and of course… happy hour.

Ingredients Needed:

• Baking potatoes – Russet potatoes work best because they’re sturdy and they crisp well.
• Olive oil – helps the potato skins bake up with a crisp exterior.
• Melted butter – adds richness and helps the seasonings stick.
• Parmesan cheese – adds salty, savory flavor (and helps with crispiness too).
• Seasoned salt – classic potato skin flavor; use Lawry’s or your favorite.
• Shredded cheddar cheese – the melty filling that makes them irresistible.
• Cooked bacon – smoky, salty, and perfect with cheddar.
• Sour cream – cool and creamy topping that balances everything.
• Green onions or chives – adds freshness and a little bite.

How to Make Potato Skins

These are easy, but the method matters—this is how you get them crispy like a restaurant appetizer. (The FULL recipe is in the recipe card at the end of this post).

1. Bake the potatoes: Preheat your oven to 425°F. Rub the potatoes with olive oil, cut a small slit on top of each one, and bake for 45 minutes (or until tender). Let the potatoes cool for about 15 minutes, just until you can handle them safely.
2. Scoop out the centers: Increase the oven temperature to 475°F. Slice each potato in half lengthwise and scoop out the inside, leaving about a ¼-inch shell so the skins stay sturdy. (Save the scooped potato for another recipe—more on that below!)
3. Brush with buttery seasoning: Mix melted butter with Parmesan and seasoned salt. Brush the mixture over both sides of the potato skins.
4. Bake until crispy: Bake the skins until crisp, about 4 minutes per side.
5. Add toppings and melt: Fill the skins with cheddar and bacon, then bake about 2 minutes more, just until the cheese melts.
6. Finish and serve: Top with sour cream and garnish with chopped green onions or chives. Serve immediately while hot and crispy!

What to Do with the Scooped Potato:

Don’t throw it away—this is the best bonus part! Use it to make mashed potatoes, hash browns, potato pancakes, breakfast potatoes or potato soup. It’s a great way to get a second meal out of one recipe!

Fun Topping Ideas

Classic cheddar + bacon is hard to beat, but here are a few delicious variations:

• Add a Ranch dressing drizzle (or ranch seasoning mixed into the butter)
• Use Pepper jack cheese + jalapeños to make things spicy.
• Add BBQ chicken and red onion.
• Pulled pork and cheddar cheese are great on potato skins!
• Add chili and cheese (so good!)
• Broccoli and cheddar are classic baked potato toppings, so why not add to potato skins too?

These classic potato skins are one of those recipes that never goes out of style—crispy, cheesy, and loaded with all the best toppings. They’re perfect for game day, parties, or a fun appetizer night at home. And if you’re anything like me, you’ll “test one” right out of the oven… and then suddenly half the pan is gone. Enjoy!