Homemade potato skins

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
potato skins

If you’re searching for a quick dinner or party recipe, these potato skins are everything you need. It will be gone immediately and your family will ask for more. They can be served as the main dish or as a part appetizer. They go well with many sauces and drinks, you can’t go wrong with this versatile recipe. Treat yourself with something delicious to snack on!

You only need basic ingredients for this recipe that you can have in any grocery store. This is a must have for big families or crowds. Of course, you can eat these potato skins when you want, you don’t have to wait until dinner. You can even take them with you on a picnic or eat while watching football with friends.

Homemade potato skins

This recipe is an easy way to make a great restaurant meal at home. Making dinner shouldn't be hard anyway. Potatoes are really easy to assemble, you can meal prep the skins and then serve when you're ready to eat.

Course Lunch & dinner
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 205 kcal


  • 6 small potatoes, rinsed and pat dry
  • 8 oz shredded cheddar cheese
  • 6 ml melted butter
  • 8 slices cooked and crumbled bacon
  • 15 ml sour cream for topping
  • 1/4 chopped green onions for topping
  • 4 ml salt
  • 4 ml black pepper


  1. Preheat the oven to 400F. Poke potatoes, place them on a baking sheets and bake for 60 minutes. Remove the sheet and cool the potatoes for 15-20 minutes.

  2. When your potatoes are cool, use a bread knife and cut them in half. You need to make long slices. Each potato should have two skins and a middle section that you can use for something else. 

  3. Once the potatoes are ready, use a spoon to scoop out the potato. You should create little boat. Leave a thick layer of potato, but the middle should have enough space for the filling. Turn the oven to a high broil. Put a bit of butter inside every potato and place them onto the baking sheet. Season with salt and pepper.

  4. Broil for 8 minutes, the insides should get crispy. The butter should melt. Remove the potatoes and add shredded cheese, top with bacon.

  5. Place the potatoes under the broiler for 4 minutes. The cheese should become bubbly. Remove the potatoes from the oven. Add sour cream and green onion, serve while they are warm.

Recipe Notes

You can make them look fancy by taking a piping bag and placing sour cream inside to form a dollop. If you don't have a piping bag, just cut the corner off your normal plastic bag. These potato skins are great for traveling. Put them in a container with an airtight cover and they will stay warm for many hours.

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