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Crispy Potato Skins

Yields 12 skins     adjust servings


  • 6 Russet potatoes, small to medium in size, about 3 lbs.
  • 6 bacon, sliced to 1/4”
  • 4 oz. shredded cheddar, sharp or medium sharp cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced
  • Extra-virgin olive oil, any oil will work fine
  • Seasoned salt
  • Ground black pepper


  1. Preheat the oven to 400F.
  2. Scrub your potatoes under running water to remove excess dirt.
  3. Using a fork lightly stab your potatoes all around.
  4. Rub your potatoes in the Olive oil and bake for about an hour. They should be cooked through and give a little when pressure is applied.
  5. While your potatoes are baking, cook your bacon in a pan until crispy.
  6. Once the potatoes are done, allow them to cool enough so they can be handled.
  7. Cut potatoes horizontally and scoop out the inside. Leave about a quarter of potato on the skin.
  8. Set your oven to broil.
  9. Brush your potato skins with more olive oil inside and out. Sprinkle seasoned salt on the skin and inside and place on your crisper.
  10. Cook for 10 minutes then turn over and cook for an additional 10 minutes.
  11. Remove potatoes with oven. With the skin side down, sprinkle pepper, bacon, and cheese on the inside. 
  12. Return to the oven and broil for 3-4 minutes, or until your cheese is melted.
  13. Top with a dollop of sour cream and sprinkle chives onto the sour cream.

Recipe Notes

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