Potato Skins Crispy Cheesy Wellplated Com

Game watch, Super Bowl party, tailgate, barbecue—it’s time to call in the potato skins, the Loaded Baked Potato Dip, and Air Fryer Chicken Wings some of my favorite snacks and appetizer recipes! Brie Bites, I do adore you, but when it comes to sports or grilling, you just aren’t the vibe. For today’s homemade potato skins recipe, I skipped the deep fryer and used the oven to make baked potato skins instead.

The broiler does a fantastic job making these crispy potato skins.Deep frying is typically what makes loaded potato skins unhealthy (plus it’s a mess to do at home), so by baking them, you’re doing yourself a service.The cheese is hot, golden, and bubbly—because if you’re not making cheesy potato skins, is there even a point?The toppings are yours for the showering. Bacon, Greek yogurt, chives. Load ‘em to your heart’s content.

How to Make Potato Skins in the Oven

The only time-consuming part of these easy potato skins is baking the potatoes. That step really isn’t difficult at all, and you can even do it in advance if you like. Plus, baking is still WAY EASIER than deep fried potato skins.

The Ingredients

Potatoes. Good o’l russet potatoes (also called Idaho potatoes) are the best choice for making potato skins, because their peel is the heartiest and can hold up to our loaded filling.

Sharp Cheddar Cheese. Melty, golden, and a game-day essential. I recommend sharp cheddar. Since it is has so much flavor, a little goes a long way.

Smoked Paprika + Garlic Powder + Cayenne. The spices add a subtle smokiness and kick that makes the potatoes more interesting (and addictive).Melted Butter. A brush across the surface prior to baking gives these potato skins a touch of decadence.Bacon. An ultimate loaded baked potato skin wouldn’t be the same without it! For easy cooking, prepare Oven Baked Bacon or crisp Air Fryer Bacon, no skillet needed.

Plain Greek Yogurt. My nutritious swap for a dollop of sour cream. It has the same tang, but is lower in fat and higher in protein.Green Onions or Chives. For a flourish of color, bite, and loaded potato vibes.

The Directions

Storage Tips

To Store. Potato skins are best enjoyed right away, but can be stored (without the Greek yogurt and chives) in the refrigerator for 1 to 2 days.To Reheat. Place the potato skins in a 425 degree F oven until heated through (5 or so minutes). Add remaining toppings.To Freeze. Unfortunately, you cannot put these potato skins in the freezer. They will be soggy and have an off texture once thawed.

Recommended Tools to Make this Recipe

Sheet Pan. An invaluable kitchen tool. I use these daily!Pre-cut Parchment Paper. Ultra convenient; saves time and clean up.Chef’s Knife. A good quality chef’s knife is one of the most important kitchen tools to own.

Let’s all cheer for easy, cheesy potato skins! By baking the potato skins instead of frying them, you’re keeping these on the lighter side. Being prudent with toppings and using more moderate amounts of indulgent ones helps too.