Crispy Restaurant Style Potato Skins
Crispy Restaurant Style Potato Skins double baked with a butter and olive oil coating for maximum crunch, then loaded with sharp cheddar, crispy bacon, and green onions. Served with sour cream. The perfect year round appetizer that's better than anything from a restaurant.
Servings: 6
Calories: 491kcal
Equipment
Ingredients
- 6 medium russet potatoes
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter melted
- 1 ½ cups cheddar cheese shredded
- 6 slices bacon cooked and crumbled
- 3 green onions sliced
- ½ cup sour cream for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Scrub and dry the 6 medium russet potatoes. Pierce each potato a few times with a fork. Place the potatoes directly on the baking sheet and bake for 50 to 60 minutes, until tender when pierced with a knife.
- Remove the potatoes from the oven and let them cool just enough to handle.
- Cut each potato in half lengthwise to make 12 halves. Using a spoon, carefully scoop out the flesh, leaving about ¼ inch of potato attached to the skin so they hold their shape.
- Brush both the inside and outside of each potato skin with the 2 tablespoons olive oil and 2 tablespoons melted butter.
- Season the skins evenly with 1 ½ teaspoons salt and 1 teaspoon black pepper. Place the potato skins cut side down on the baking sheet and return to the oven. Bake for 10 minutes.
- Flip the skins so they are cut side up and bake for another 10 minutes, until the edges are crisp and golden. Sprinkle the 1 ½ cups shredded cheddar cheese evenly inside each potato skin, then top with the crumbled bacon.
- Return the skins to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly. You can broil for 1 to 2 minutes at the end for extra color.
- Remove from the oven and top with the sliced green onions. Serve warm with ½ cup sour cream on the side.
Notes
- Russet potatoes: Don't swap with another variety. The thick skin and starchy flesh is what makes these work.
- Butter and olive oil combo: This is the secret to crispy golden skins. Brush both the inside and outside generously and don't skip either one.
- Don't scoop too deep: Leave about a quarter inch of flesh attached to the skin so they hold their shape and don't fall apart.
- Double bake: Cut side down first for 10 minutes then flip and bake another 10 minutes. This step is what gives you that restaurant quality crunch on both sides.
- Broil at the end: 1 to 2 minutes under the broiler gives you extra color and crispiness. Watch them closely, it goes fast.
- Serve immediately: Potato skins lose their crunch as they sit. Best straight out of the oven.
- Make ahead: Do the double bake ahead of time and store in the fridge for up to 2 days. Add toppings and finish in the oven when ready to serve.
- Leftover potato flesh: Don't throw it out. Use it for mashed potatoes, potato soup, or pierogi filling.
- Air fryer: Brush with the butter and oil mixture and air fry at 400°F for 8 to 10 minutes flipping halfway. Add toppings and air fry another 2 to 3 minutes until cheese is melted.
Nutrition
Serving: 1serving | Calories: 491kcal | Carbohydrates: 41g | Protein: 15g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 930mg | Potassium: 1000mg | Fiber: 3g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 13mg | Calcium: 255mg | Iron: 2mg
