Easy potato skins recipe topped with cheddar cheese, crumbled bacon bits and taste great topped with a little sour cream! The perfect appetizer for any party!
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Baked Potato Skins
These homemade potato skins are one of our favorite game day appetizers. They are super easy and flavorful and always the first to go. Other favorites are crockpot BBQ meatballs, 7-layer dip and pigs in a blanket.
We made these potato skins for a recent get-together and they were so easy to throw together. And not to mention super delicious. Everyone loved them!
If I could eat potatoes for the rest of my life, I’d be in heaven. They are definitely one of my favorite foods! Loaded baked potatoes, twice baked potatoes, cheesy potatoes, creamy mashed potatoes…you name it. I’ve never met a potato I didn’t like. ;)
I left the bacon and green onions off of the kid’s potatoes and they gobbled them right up. I find these potato skin rounds much easier than the typical potato skins because you don’t have to scoop out the potatoes. You also get a lot more out of one potato. They are so good! Definitely a must try for your next get together!
Why I Love Them
- No scooping. Instead of slicing the potatoes in half and scooping out the insides, I like to simply slice my potato skins into 1/2 inch rounds. You get the same great taste, with way less work required.
- Less waste. Because there’s no scooping, you get way more out of one potato.
- Bite-sized. Since potato skins are on the heavier side, it’s nice that this version is smaller than the traditional version. They make the perfect bite-sized appetizer!
Ingredients
- 4 large russet or 5 yukon potatoes (washed)
- 3 Tablespoons butter, melted
- 1 to 2 teaspoons of kosher salt
- 1- 2 cups of shredded cheddar cheese
- 4 to 7 slices bacon – cooked and crumbled (or 1/2 cup bacon bits)
- Sour cream, optional
- Sliced green onions, optional
How to Make Potato Skins
These potato skins are so easy to make and taste absolutely delicious. Just follow these simple steps:
- Wash and slice potatoes. Wash potatoes and then cut ends of potatoes off & discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
- Bake the potato skins in oven. Brush both sides & edges of potatoes with butter & sprinkle with salt. Place on foil covered pan & bake for 30 minutes, or until fork tender. Turn potatoes onto opposite side after about half way, to brown the other side.
- Add toppings and bake until bubbly. When potatoes are done, top with cheese and bacon. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly. Top with a little sour cream and green onions if desired. Enjoy!
Air Fryer Version
If you love the Air Fryer as much as I do, you’ll be pleased to know that you can make Air Fryer potato skins just as easily. Is there anything this trusty kitchen appliance can’t do?!
Optional Toppings
- Top with sour cream or plain greek yogurt
- Add some sliced green onions for more flavor
- Dice up some tomatoes and add on top
- Add some jalapenos for a little spice
- They also taste great dipped in ranch dressing
- For more of a Mexican feel, replace bacon with taco seasoned ground beef and top with salsa and olives
- You could also convert these into pizza potato skins. Just use cheese, pepperoni, Italian seasoning and some marinara sauce for dipping.
More Potato Recipes
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Easy Potato Skins Recipe
Ingredients
- 4 large russet potatoes (or 5 yukon potatoes), washed
- 3 Tablespoons butter , melted
- 1-2 teaspoons Kosher salt
- 1- 2 cups shredded cheddar cheese
- 4-7 slices bacon , cooked and crumbled (or 1/2 cup bacon bits)
- sour cream , optional
- sliced green onions , optional
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper. Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
- Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.
- When potatoes are done, top with cheese and bacon. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.
- Top with a little sour cream and green onions if desired. Enjoy!
Video
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I made this for a pot luck. 7 lbs of potatoes! Delicious!
I’m so glad you enjoyed it, thanks for the review! :)
So much easier than scooping out potato to make potato skins! Delicious!
I’m so glad you enjoyed them, Jamie :)
These are so good! Sometimes I leave off the extras for a “just potato and butter” taste. This is a great base for lots of ideas!
I must have overlooked for the 5-star rating! So soory
Thank you, Jenn :)
I’m so glad you enjoyed the recipe, Jenn! Thanks for your comment :)
Wow! Absolutely the best and easiest way to make potato skins. There isn’t any waste like with traditional skins. I’m so happy I found this recipe. I make these every week during football season to munch on during the games. My guests loved these tasty treats! Thanks for the recipe
So happy to hear this, Michele! Thanks for your comment and review :)
Made I sprinkle sat pepper garlic and fresh cook bacon. Or broccoli or I keep plain. Salsa and sour cream to garnish
Good morning. Can these potatoes be cooked ahead of time?. Then frozen until needed for all the toppings and serving?
Hi Tom! I have never tried freezing these before. If you have frozen other potatoes, I assume it would work the same! :)
I made a small batch in the toaster oven and they turned out great! A new game day favorite. I love that there’s no waste and that their bite size. Thank you!
Could these be made in the air fryer?
I haven’t tried, but let me know how it goes if you give it a shot :)
These were crazy good and so easy to make. Best to eat right away when still crispy. Huge hit with friends and family. Thanks for a great appetizer!
Yay! These are a favorite at our house too. Thanks for your comment and review, Colleen!