Serve these at any party for the perfect spread alongside Pigs in a Blanket, Spinach Artichoke Dip and Baked Buffalo Wings!

Loaded Potato Skins

Potato skins are delicious and easy to make.  We use russet potatoes as the skins hold up well (but save the skins from baked sweet potatoes, because you can eat sweet potato skins and they’re amazing in this recipe too)!

Most restaurant style potato skins are deep fried and then the toppings are added and they’re broiled. While I love them, I don’t love how greasy they can be (and homemade potato skins are so much better).

This recipe bakes the potato skins until crisp and then adds toppings and they bake a few minutes more until the cheese is melted.

How to Make Potato Skins

Potato skins are simple to make and they taste amazing! They’re easy to crisp up in the oven and can be prepped ahead of time if you’re having guests.

Potatoes

  • Choose smaller potatoes to make bite sized snacks.
  • Use russet potatoes and bake potatoes in the oven until tender.
  • Cool completely before cutting. Save the inside for Baked Potato Soup or use to make Mashed Potatoes.
  • Cut lengthwise and use a spoon to scoop out the flesh. I usually leave about 1/4″ of potato in the shell. You need enough to allow the potato to hold up.

Toppings for Baked Potato Skins

Fill the skins with your favorite toppings and bake. Add cheese and bacon or turn these into a meal with heartier toppings. The possibilities are endless:

  • Bacon, cheddar and chive/onions dipped in sour cream for the classic potato skin recipe
  • Ground beef seasoned with Taco Seasoning, cheese and cilantro
  • Leftover Crock Pot Pulled Pork (with Mac and Cheese in the bottom of if you have some)
  • Create Jalapeno Popper Potato Skins for a spicy twist on the usual
  • Fill with Sloppy Joe meat and cheese for a fun potato skins meal

Can Potato Skins Be Made Ahead of Time

Yes they sure can! If I am making a recipe that needs cooked potatoes (like Loaded Mashed Potato Cakes or Twice Baked Potato Casserole) I simply bake the potatoes and scoop out the flesh.

Freeze the empty shells on a baking pan and then once frozen, stack them in a freezer bag. They’ll keep for several months in the freezer. Bake these easy potato skins starting right from frozen, no need to defrost first!

More Appetizer Recipes You’ll Love

  • The BEST Buffalo Chicken Dip (video)
  • Mexican Corn Dip
  • 7 Layer Dip
  • Crispy Fried Dill Pickles
  • Brown Sugar Bacon Wrapped Smokies
  • Crab Stuffed Mushrooms

Crispy Oven Baked Potato Skins

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

  • Preheat the air fryer to 400°F.
  • Bake the scrubbed and poked potatoes for 35-40 minutes or until tender. Scoop out the flesh as per the recipe above.
  • Place the potato skins, brushed with butter mixture, cut side down in the air fryer basket. Air fry for 7-9 minutes or until crisp, flipping halfway.
  • Sprinkle cheese and bacon bits over the potato skins. Return to the air fryer and cook for an additional 2 minutes or until the cheese is melted and bubbly.

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