Best Potato Skins Recipes

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

HOMEMADE POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.

BAKED POTATO SKINS

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

LOADED BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

SERIOUS POTATO SKINS

Steps:

• Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
• While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
• Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
• Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.

LOADED POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.

POTATO SKINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
• Lower oven temperature to 350 degrees F (175 degrees C).
• Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
• Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
• Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

STUFFED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
• Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
• Bake in the preheated oven until tender, about 1 hour.

CHEESY BACON POTATO SKINS

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
• Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
• When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.
• In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
• In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)
• One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
• Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

CHEESY BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Let cool enough to handle, about 10 minutes.
• Increase oven temperature to 475 degrees F (245 degrees C). Line a baking sheet with foil.
• Cut the potatoes in half lengthwise; scoop out the flesh using a melon baller leaving 1/4 inch in the shell. Reserve flesh for another use.
• Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet.
• Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese. Bake until cheese is melted, about 2 minutes. Top with sour cream and green onions.

LOADED POTATO SKINS

Steps:

• Preheat oven to 475°F.
• Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a ¼ inch shell.
• Place on a greased or lined baking sheet.
• Mix together the oil, salt, pepper and paprika and brush all over the skins.
• Bake in the oven for 7-8 minutes skin side up.
• Turn over and bake again for 7-8 minutes.
• In the meantime mix together: cheddar cheese, red pepper, and chives.
• Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above.
• Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes.
• Very nice served with more sour cream and green onions.

POTATO-STUFFED POBLANOS REVERSE POTATO SKINS

Steps:

• Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
• Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
• Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
• Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

FULLY LOADED POTATO SKINS

Steps:

• Preheat the oven to 415 degrees F (200c/gas mark 6).
• The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
• When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.

SUPER LOADED CHILI POTATO SKINS

Steps:

• Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
• Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
• Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
• Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

GRILLED POTATO SKINS

Steps:

• Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins., Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

CHEESY POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
• Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

BUFFALO CHICKEN POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
• Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
• Remove from oven and allow the potatoes to cool for at least 10 minutes.
• Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
• Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
• Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
• While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
• Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
• Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
• Remove from oven and garnish with your favorite white dressing and chives (optional).
• Enjoy!

GRILLED BBQ POTATO SKINS

Steps:

• Preheat oven to 350 degrees F.
• Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
• Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
• Preheat grill to medium heat.
• Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
• Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
• Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
• Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F. Wash the potatoes and pierce them all over with a fork. Rub them with the oil and place on a baking sheet. Bake until tender, 45 minutes to 1 hour. Remove the potatoes from the oven and halve lengthwise. Set aside to cool for about 15 minutes. Meanwhile, turn on the broiler.
• While the broiler is heating, using kitchen shears, cut the bacon into small pieces. Cook in a medium skillet over medium heat, stirring occasionally, until crispy, about 10 minutes. Drain on a paper towel?lined plate and set aside.
• When the potatoes are cool enough to handle, scoop out the flesh and save it for another use. Brush the insides of the skins with the melted butter and sprinkle with salt and pepper. Place on the baking sheet and broil until the skins begin to crisp, 2 to 3 minutes. Flip the skins over and broil for another 2 to 3 minutes.
• Remove the baking sheet from the oven and fill each potato skin with the cheese and bacon. Put back under the broiler until the cheese melts, 3 to 5 minutes. Remove and top with a dollop of sour cream and a few pieces of scallion.

BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM

Steps:

• Preheat oven to 450 degrees F.
• Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
• Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
• In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
• To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
• Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.