Potato Skins
Crispy potato skins made at home — baked, air fryer, loaded Cajun, buffalo chicken, and jalapeño popper — for game day, movie night, or an easy supper.
★ appetizer
appetizerBaked Potato Skins
Simple appetizer with great taste
Kileen RIngredients
- 4 Russet Potatoes
- 1/2 cup Shredded Cheese
- 1/4 cup Bacon Bits
- Cooking Spray
- Green Onions
- Sour Cream
Instructions
- 1Preheat oven to 425F. Line baking sheet with parchment paper
- 2Cut potatoes in 1/2 inch rounds
- 3Spray both sides of potatoes with cooking spray and line on baking sheet.
- 4Bake for 15 minutes. Flip over and continue baking for another 15 min. Or until slightly browned.
- 5Remove from oven. Top with cheese and sprinkle of bacon bits. Return to oven for 5 min or until cheese is melty.
- 6Serve with sour cream (or Greek yogurt) and green onions.
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Open in Pepper →The Best Part Of The Potato
A baked russet is fine, but the skin is where everything good happens — crisp edges, melted cheese, bacon in every bite. It's the kind of food that disappears off the pan before it reaches the table.
Cooks on Pepper reach for these on game day, on movie night, and on those evenings when nobody wants a real dinner and a tray of loaded skins counts just fine.
Every recipe here starts with scooped-out potatoes and goes somewhere different: classic Baked Potato Skins with cheese and bacon bits, quick Air Fryer Potato Skins crisped in bacon grease, Loaded Cajun Potato Skins with pepper jack, Buffalo Chicken Potato Skins, and Jalapeño Popper Potato Skins with cream cheese.
Quick Tips
- 1
Bake the potatoes first
Roast whole russets at 400°F for about 60 minutes until a fork slides in easily. Let them cool 10 minutes before you cut them so you don't burn your hands.
- 2
Leave a quarter inch
Scoop out the flesh but leave about 1/4 inch attached to the skin. Any thinner and the shells collapse under the cheese.
- 3
Oil both sides
Brush the inside and outside with olive oil or bacon grease, then bake skin-side up for 10 minutes to crisp before you fill them.
- 4
Add cheese at the end
Return the filled skins for just 5 to 7 minutes, only long enough to melt the cheese so the edges stay crunchy.
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