These Potato Skins are a classic, suitable as a side or the main course for any hearty dinner! This is one of those recipes everyone should have on hand.
Table of contents
Potato Skins Recipe
Why go to a restaurant for Potato Skins when you can make them at home?!
That’s what I’ve been thinking lately. I feel like every time I take my family or friends out to eat, I’m ordering Potato Skins for the table … and then we get full on them, and we don’t end up eating much else. (You know the story!) To save money, I figured: I should make them at home! Much cheaper!
And so this recipe was born! It’s simple but customizable and results in a delicious meal (or side!) every time.
This is a standard no-frills no-drama recipe, but that doesn’t mean it’s boring! As I said, everyone should have it on hand! Grab your favorite toppings and enjoy!
Loaded Potato Skins: Ingredients & Equipment
To make these Potato Skins, you’ll need …
Ingredients
- russet potatoes – well, you can’t have potato skins without these! At least, it’d be very difficult!! 😉 As always, make sure you cut out any green parts of the potato, as these are toxic. (The rest of the potato should be fine, though!)
- canola oil – after you rub this on your potatoes, you’ll bake them.
- butter, salt – when you’ve baked your potatoes and scooped out the insides, you’ll re-bake them with butter and salt added.
- cheddar cheese, bacon – the standard, traditional, and very tasty toppings for your potato skins. Make sure the cheese is shredded and the bacon is cooked and crumbled!
- green onions – thinly sliced. (Chives are also good!) This is your other potato skin topping, which you’ll add after everything’s all done and cooked.
- sour cream or ranch dressing – your optional toppings, but on the other hand, have you ever heard of eating Potato Skins without at least one of these (or a dairy-free version)?!
Equipment
- baking pan, cooking spray – to bake your potatoes, of course!
Baked Potato Skins: FAQs
It’ll make 10 servings, or 10 potato skins (since we’re using 5 potatoes)!
I’d say smaller russet potatoes are the best for potato skins overall since they bake super well and have thicker skins. I’ve noticed that Yukon golds have much thinner skins, so when you scoop out the insides, you’re likely to tear the whole thing apart!!
Try any of these:
– Fried onions instead of green onions
– Any kind of cheese you like (blue cheese is really good!!)
– Jalapeno peppers and/or hot sauce, if you like a kick
– Broccoli (especially combined with cheese…)
– Buffalo sauce
– Chicken (combined with the above buffalo sauce? Perfection!) or ham
Anything you can think that’d combine well with potatoes is a winner here. 😉
Preferably! The bagged stuff from the store often doesn’t melt right because of all the preservatives. However, if it’s all you have or it’s quicker for you, it won’t alter the taste or anything!!
Don’t throw it out! It’s a perfectly good potato, after all. I like to make mashed potatoes with all the extra. Or, I just add some butter, salt and pepper, and sour cream – and eat it that way – a baked potato without the skin!
Other recipes you may enjoy
Potato Skins
These Potato Skins are a classic, suitable as a side or the main course for any hearty dinner! This is one of those recipes everyone should have on hand.
Ingredients
- 5 medium russet potatoes, scrubbed
- 2 tablespoons vegetable or canola oil
- 2 tablespoons butter, melted
- salt, to taste
- 1 cup Cheddar cheese, shredded
- 6-8 slices bacon, cooked, drained, and crumbled
- 2 green onions, thinly sliced
- sour cream or Ranch dressing, optional
Instructions
- Preheat the oven to 400°F. Prick each potato 5-6 times with a fork. Rub the potatoes with oil. Place on a baking pan sprayed with cooking spray. Bake for 45 minutes.
- Cut each potato in half lengthwise when the potatoes are cool enough to handle. Scoop out the insides, leaving a little bit of the potato as a shell. Brush both sides of the potatoes with melted butter. Place cut-side up on the baking sheet and sprinkle with the desired amount of salt. Return to the oven and bake an additional 10 minutes.
- Remove from the oven and sprinkle evenly with cheese and bacon. Return to the oven for 3-4 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with green onion. Serve with sour cream or Ranch dressing!
Notes
Looking for ways to jazz up your Potato Skins even more? Try any of these:
- Fried onions instead of green onions
- Any kind of cheese you like (blue cheese is really good!!)
- Jalapeno peppers and/or hot sauce, if you like a kick
- Broccoli (especially combined with cheese…)
- Buffalo sauce
- Chicken (combined with the above buffalo sauce? Perfection!) or ham
Anything you can think that’d combine well with potatoes is a winner here. 😉
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Nutrition Information:
Yield: 10 Serving Size: 1 potato skinAmount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 346mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 8g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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