Potato Skins

Why You’ll Love This Recipe

I like this recipe because it takes a humble potato and turns it into something special with just a handful of ingredients. The crispy shells make the perfect base for rich cheddar cheese, while sour cream and chives add freshness. I also enjoy that I can customize the toppings depending on my mood, making them versatile as well as delicious.

Ingredients

▢6 small to medium sized Russet potatoes, washed and pat dry
▢8 ounces shredded cheddar cheese
▢1/4 cup unsalted butter (half of a stick), melted
▢sour cream, for topping
▢chives (or green onion), chopped, for topping
▢salt, to taste
▢freshly ground black pepper, to taste

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating my oven to 400°F (200°C).
2. I prick the potatoes with a fork and bake them directly on the oven rack for about 45–50 minutes, until tender.
3. I let the potatoes cool slightly, then slice them in half lengthwise.
4. I scoop out most of the flesh, leaving a thin layer inside each potato skin.
5. I brush the insides and outsides with melted butter, then sprinkle with salt and pepper.
6. I place them cut side down on a baking sheet and bake for 5–7 minutes to crisp up.
7. I flip them, sprinkle the insides generously with cheddar cheese, and bake another 5–7 minutes until the cheese is melted and bubbly.
8. I remove them from the oven and top with sour cream and chopped chives before serving.

Servings and Timing

This recipe makes about 6 servings, with each potato yielding 2 skins. It takes about 15 minutes to prepare and 55 minutes to cook, for a total of around 1 hour and 10 minutes.

Variations

I also swap cheddar for pepper jack or mozzarella depending on what I have on hand. For a Tex-Mex twist, I top them with guacamole and salsa instead of sour cream and chives.

Storage/Reheating

I keep leftover potato skins in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 375°F until hot and crispy again. They can also be reheated in an air fryer for extra crispiness.

FAQs

Can I make potato skins ahead of time?

Yes, I bake and scoop the potatoes ahead, then fill and bake them just before serving.

What do I do with the scooped-out potato flesh?

I like to save it for mashed potatoes, potato pancakes, or adding to soups.

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well and add a slightly sweeter flavor.

How do I get the skins extra crispy?

I brush them well with butter or oil and bake them cut side down before adding the cheese.

Can I air fry potato skins instead of baking?

Yes, I cook them at 375°F in the air fryer for about 12–15 minutes.

What cheese works best?

I usually use cheddar, but Monterey Jack, gouda, or a cheese blend melts beautifully too.

Can I freeze potato skins?

Yes, I freeze them after baking and before topping, then reheat in the oven until hot.

Do I need to wrap the potatoes in foil for baking?

No, I bake them directly on the oven rack so the skins crisp up nicely.

Can I add protein to make them a full meal?

Yes, I sometimes add shredded chicken, or chili on top.

Are potato skins gluten-free?

Yes, as long as the toppings are gluten-free, potato skins are naturally gluten-free.

Conclusion

These Potato Skins are one of my favorite easy appetizers because they’re crispy, cheesy, and endlessly customizable. I love how they come together with simple ingredients but always feel like a treat. Whether I make them for a party or just a cozy night in, they never disappoint.

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