I’m sharing potato skins for a crowd: russet halves topped with cheese and bacon, finished with sour cream and chopped green onions.

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I never thought simple Potato Halves could become a party superstar until I loaded them with sharp cheddar cheese and bacon. Crunchy skins give way to melty, salty goodness, and the mix of textures makes you want to steal the first bite.

I keep wanting to tinker with Toppings For Potato Skins, imagining bold twists and the kind of toppings that’d disappear at a kids game night. This dish is loud, messy, and impossible to resist, perfect for a casual get together or Potato Skins For A Crowd when you dont want fuss but want big flavor.

Ingredients

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Russet potatoes: starchy, high in carbs and fiber, theyre a hearty base.
Sharp cheddar: rich in protein and calcium, tangy, melts beautifully and adds saltiness.
Bacon: smoky, fatty, mostly protein and saturated fat, makes everything tastes indulgent.
Sour cream: cool, tangy, adds creaminess, little protein, mostly fat, balances richness.
Butter: give rich mouthfeel and browning, mostly fat, use sparingly if watching calories.
Olive oil: heart healthy fats, helps crisp skins, mild fruity flavor, not sweet.
Green onions: fresh, low calorie, give oniony bite and bright color, adds freshness.
Salt and pepper: simple seasoning, enhances flavors but can increase sodium if overused.

Ingredient Quantities

6 large russet potatoes (about 2 to 2.5 lb)

2 tbsp olive oil or vegetable oil

1 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp butter

8 oz sharp cheddar cheese, shredded (about 2 cups)

6 slices bacon, cooked and crumbled

1/2 cup sour cream

3 green onions (scallions), sliced

How to Make this

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1. Preheat oven to 425°F (220°C). Scrub the russet potatoes, poke them a few times with a fork, rub with 2 tbsp olive or vegetable oil and sprinkle about 1 tsp kosher salt over them, place on a baking sheet and bake 45 to 60 minutes until a skewer slides in easy.

2. Let potatoes cool until you can handle them, then cut each potato in half lengthwise. Scoop out the flesh leaving about 1/4 inch of potato on the skin so the shells hold together, set the scooped potato aside for another use.

3. Melt the 2 tbsp butter and brush the insides and outsides of each shell with the butter, then brush a little extra oil if any left on the pan, sprinkle the shells with the 1/4 tsp freshly ground black pepper and a tiny pinch more salt if needed.

4. Place the shells back on the baking sheet skin side down and return to the oven for 10 to 12 minutes so the edges get crisp and the insides dry slightly.

5. Remove the sheet, turn the shells skin side up and divide the shredded cheddar evenly among the shells, sprinkle the cooked crumbled bacon over the cheese.

6. Put the tray under the broiler for 2 to 4 minutes just until the cheese is melted and bubbly, watch it closely so it doesnt burn.

7. Take them out, let cool for a minute, then add a dollop of about 1/2 cup sour cream divided over the potatoes.

8. Finish with the sliced green onions scattered on top and a quick crack of black pepper if you like, serve hot.

9. Tips: if your bacon isnt cooked yet fry or bake it until crisp then crumble, you can mash the reserved potato flesh with a bit of butter and salt for another dish, and dont walk away from the broiler it melts fast.

Equipment Needed

1. Oven with broiler
2. Rimmed baking sheet
3. Fork for poking the potatoes
4. Sharp knife
5. Cutting board
6. Spoon or small scoop to hollow out the shells
7. Pastry brush for the butter
8. Measuring spoons
9. Grater if your cheddar isnt pre shredded
10. Oven mitts or heatproof gloves

FAQ

How long do I bake the potatoes? Bake whole russets at 400°F (200°C) for 45 to 60 minutes until they puff and are tender when pierced with a fork. Let cool 10 minutes, halve, scoop most of the flesh leaving about 1/8 to 1/4 inch of potato, brush with oil, then return to the oven at 425°F (220°C) for 10 to 15 minutes to crisp the skins. Add toppings and broil 1 to 2 minutes to melt the cheese.

Can I make them ahead of time? Yes. You can bake and scoop the skins a day ahead, store uncovered in the fridge so they stay a bit firm, then re-oil and re-crisp in a hot oven 10 to 15 minutes before filling. Toppings like sour cream and green onions should be added right before serving.

How do I get extra crispy potato skins? Remove most of the inner potato so the walls are thin, brush the inside with oil and season, then bake at a higher temp so moisture cooks off. A quick broil at the end helps crisp the edges. Dont overstuff them or they wont crisp up.

Can I freeze potato skins? Yes, but freeze them without wet toppings. Bake and scoop the shells, cool, freeze in a single layer on a tray then transfer to a bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for about 20 to 30 minutes, then add cheese and finish under the broiler.

What are good substitutes for bacon or cheddar? For a vegetarian option try sautéed mushrooms, caramelized onions or crumbled vegetarian bacon. Swap sharp cheddar for pepper jack, Monterey Jack, or a vegan shredded cheese if you need dairy free.

How many do these ingredients make and how many should I serve? With 6 large potatoes you get about 12 potato skins if you halve each potato, sometimes 12 to 18 depending how much flesh you remove. Plan 2 to 3 skins per person as an appetizer. Nutritional size varies but expect roughly 200 to 350 calories per loaded skin depending on how much cheese and bacon you use.

Potato Skins Recipe Substitutions and Variations

Russet potatoes: swap with Yukon Gold for a creamier inside (you’ll need a little less bake time), use sweet potatoes for a sweeter, more colorful version (may take a bit longer), or try fingerlings for smaller, crispier skins.
Olive oil or vegetable oil: use melted butter for richer flavor, avocado oil for high-heat stability, or grapeseed oil if you want a very neutral taste.
Sharp cheddar cheese: substitute Colby Jack or Monterey Jack for milder, gooey melt, or Gruyere for a nuttier, more complex flavor; use same amount.
Sour cream: plain Greek yogurt gives the same tang with more protein, crème fraîche makes it richer and silkier, or blended cottage cheese for a lower-fat creamy option.

Pro Tips

– Use potatoes that are close in size so they finish at the same time, and dont wrap them in foil if you want crisp skins — foil steams them. Rotate the pan once during baking for even browning.

– For extra crunch dust the insides of the scooped shells with a small sprinkle of cornstarch before brushing with fat. It soaks up surface moisture and gives a nicer crisp without changing the flavor.

– For really gooey, meltable cheese grate a block yourself instead of using pre shredded stuff, or stir in 1 to 2 tablespoons cream cheese or a splash of heavy cream with the cheddar. That little bit of fat makes the melt smoother and less greasy.

– Make ahead: bake and scoop potatoes a day or two earlier, store shells and scooped flesh separately. Reheat shells in a hot oven to re-crisp before filling, and use the reserved flesh for quick mashed potatoes, patties, or pancake mixins.

Potato Skins Recipe

Recipe by Jot Punji

0.0 from 0 votes

I'm sharing potato skins for a crowd: russet halves topped with cheese and bacon, finished with sour cream and chopped green onions.

Servings

servings

Calories

444

kcal

Equipment: 1. Oven with broiler
2. Rimmed baking sheet
3. Fork for poking the potatoes
4. Sharp knife
5. Cutting board
6. Spoon or small scoop to hollow out the shells
7. Pastry brush for the butter
8. Measuring spoons
9. Grater if your cheddar isnt pre shredded
10. Oven mitts or heatproof gloves

Ingredients

6 large russet potatoes (about 2 to 2.5 lb)
2 tbsp olive oil or vegetable oil
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp butter
8 oz sharp cheddar cheese, shredded (about 2 cups)
6 slices bacon, cooked and crumbled
1/2 cup sour cream
3 green onions (scallions), sliced

Directions

Preheat oven to 425°F (220°C). Scrub the russet potatoes, poke them a few times with a fork, rub with 2 tbsp olive or vegetable oil and sprinkle about 1 tsp kosher salt over them, place on a baking sheet and bake 45 to 60 minutes until a skewer slides in easy.
Let potatoes cool until you can handle them, then cut each potato in half lengthwise. Scoop out the flesh leaving about 1/4 inch of potato on the skin so the shells hold together, set the scooped potato aside for another use.
Melt the 2 tbsp butter and brush the insides and outsides of each shell with the butter, then brush a little extra oil if any left on the pan, sprinkle the shells with the 1/4 tsp freshly ground black pepper and a tiny pinch more salt if needed.
Place the shells back on the baking sheet skin side down and return to the oven for 10 to 12 minutes so the edges get crisp and the insides dry slightly.
Remove the sheet, turn the shells skin side up and divide the shredded cheddar evenly among the shells, sprinkle the cooked crumbled bacon over the cheese.
Put the tray under the broiler for 2 to 4 minutes just until the cheese is melted and bubbly, watch it closely so it doesnt burn.
Take them out, let cool for a minute, then add a dollop of about 1/2 cup sour cream divided over the potatoes.
Finish with the sliced green onions scattered on top and a quick crack of black pepper if you like, serve hot.
Tips: if your bacon isnt cooked yet fry or bake it until crisp then crumble, you can mash the reserved potato flesh with a bit of butter and salt for another dish, and dont walk away from the broiler it melts fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.