Why You’ll Love This Recipe
- Crispy Perfection: The Russet potatoes create the ideal crispy skins, making each bite satisfying.
- Cheesy Goodness: The melt-in-your-mouth combination of cheddar and Monterey Jack cheese is irresistible.
- Versatile: Perfect for game days, parties, or as a side dish for dinner.
- Easy to Make: With simple ingredients and steps, these potato skins are ready in just over an hour.
Ingredients
- 6 small to medium Russet potatoes
- 1 ½ tablespoons canola oil or olive oil
- Sea salt
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar cheese
- ½ cup finely shredded Monterey Jack cheese
- ¼ cup crispy fried onions (or your preferred crispy topping)
- 1 green onion, finely sliced
- Sour cream (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Potatoes: Preheat oven to 375°F (190°C). Scrub and dry the potatoes, then prick them with a fork. Rub with oil and sprinkle with salt. Place them on a baking sheet and bake for 50-60 minutes or until tender.
- Scoop the Flesh: Once cool enough to handle, cut the potatoes in half lengthwise. Scoop out the flesh, leaving about 1/4 to 1/2 inch of potato along the skin.
- Make the Butter Mixture: Melt butter and stir in garlic powder and onion powder. Brush the mixture over the insides and outsides of the potato skins. Return them to the oven for 10 minutes, then flip and bake for another 10 minutes.
- Add Toppings: Remove from the oven and top each skin with cheddar, Monterey Jack cheese, and crispy fried onions. Return to the oven for 5 minutes or until the cheese is melted.
- Serve: Garnish with sliced green onions and optional sour cream. Serve warm.
Servings and Timing
- Servings: 6 servings (2 potato skins per serving).
- Prep Time: 10 minutes.
- Cook Time: 1 hour 25 minutes.
- Total Time: 1 hour 35 minutes.
Variations
- Jalapeno Popper Potato Skins: Top with shredded cheddar, crispy fried onions, and thinly sliced jalapenos.
- Hawaiian Potato Skins: Add shredded mozzarella, smoked ham, crispy fried onions, and pineapple tidbits.ham, crispy
- Taco Potato Skins: Use taco-seasoned ground beef or plant-based options, shredded cheddar, and top with pico de gallo and sour cream.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 10 minutes or until hot.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal for their thick skins and crisp texture, but Yukon Golds can be used if necessary.
Can I make these ahead of time?
Yes, you can prepare the potato skins up to the point of adding cheese and toppings, then refrigerate and bake when ready.
How can I make these spicier?
Add some jalapeno slices or drizzle hot sauce over the finished skins.
Can I use pre-cooked crispy fried onions?
Yes, but fresh crispy fried onions will provide a better crunch and flavor.
Can I make these vegetarian?
Yes, skip the bacon and add extra vegetables like mushrooms or bell peppers.
How do I prevent the skins from getting soggy?
Ensure you brush the skins with oil and bake until crispy before adding the toppings.
How long can I keep leftovers?
These are best enjoyed within 3 days when stored in the fridge.
Can I freeze potato skins?
You can freeze the fully assembled skins before baking. Reheat in the oven when ready to serve.
Can I use other cheeses?
Yes, you can experiment with any cheese you prefer, like gouda or pepper jack.
What can I serve these with?
Serve with sour cream, guacamole, or a tangy dipping sauce.
Conclusion
Baked Potato Skins are a delightful and crispy appetizer or side dish that’s packed with flavor. With a combination of melted cheese, crispy fried onions, and green onions, they are a crowd-pleaser at any event. Easy to make and customizable, these potato skins will become a go-to favorite in your recipe collection!
Baked Potato Skins
These Baked Potato Skins are crispy, cheesy, and loaded with savory toppings like cheddar and Monterey Jack cheeses, crispy fried onions, and fresh green onions. Easy to prepare and full of flavor, they make the perfect appetizer or side dish for any occasion, from game days to parties.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Ingredients
- 6 small to medium Russet potatoes
- 1 ½ tablespoons canola oil or olive oil
- Sea salt
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar cheese
- ½ cup finely shredded Monterey Jack cheese
- ¼ cup crispy fried onions (or your preferred crispy topping)
- 1 green onion, finely sliced
- Sour cream (optional)
Instructions
- Prepare Potatoes: Preheat the oven to 375°F (190°C). Scrub and dry the potatoes, then prick them with a fork. Rub with oil and sprinkle with salt. Place them on a baking sheet and bake for 50-60 minutes or until tender.
- Scoop the Flesh: Once cool enough to handle, cut the potatoes in half lengthwise. Scoop out the flesh, leaving about 1/4 to 1/2 inch of potato along the skin.
- Make the Butter Mixture: Melt butter and stir in garlic powder and onion powder. Brush the mixture over the insides and outsides of the potato skins. Return them to the oven for 10 minutes, then flip and bake for another 10 minutes.
- Add Toppings: Remove from the oven and top each skin with cheddar, Monterey Jack cheese, and crispy fried onions. Return to the oven for 5 minutes or until the cheese is melted.
- Serve: Garnish with sliced green onions and optional sour cream. Serve warm.
Notes
- Jalapeno Popper Potato Skins: Top with shredded cheddar, crispy fried onions, and thinly sliced jalapenos.
- Taco Potato Skins: Use taco-seasoned ground beef or plant-based options, shredded cheddar, and top with pico de gallo and sour cream.
