Description
Crispy, cheesy, and salty potato skins made from leftover baked potatoes. The secret to restaurant-quality crispiness is freezing the skins before baking to remove excess moisture.
Ingredients
Scale
- 4 large Russet potatoes (about 2 pounds / 900g), baked and cooled
- 3 tablespoons vegetable oil or melted butter
- Sea salt and black pepper to taste
- 2 cups sharp cheddar cheese, shredded
- 12 slices cooked bacon, crumbled
- 2 tablespoons fresh chives, chopped
- ½ cup full-fat sour cream
- Optional: 2 thinly sliced jalapeños, 3 sliced green onions, ½ cup guacamole
Instructions
- Preheat oven to 400°F (200°C). If using fresh potatoes, bake them until tender, then cool, cut in half, and scoop out insides, leaving ¼ inch attached to the skin.
- Place scooped-out skins cut-side up on a baking sheet and freeze for 30 minutes to draw out moisture.
- Remove skins from freezer and brush both sides generously with oil or melted butter. Sprinkle with salt and pepper.
- Bake skins at 400°F (200°C) for 15 minutes until edges are golden and crisp.
- Remove from oven and sprinkle each skin with shredded cheese and crumbled bacon.
- Return to oven for 5 minutes until cheese is melted and bubbly.
- Remove from oven and immediately top with chopped chives and a dollop of sour cream. Serve hot.
Notes
The key to crispiness is freezing the skins for 30 minutes before baking to remove moisture. Do not overload with toppings as it can make skins soggy. Serve immediately for best texture. Leftovers can be reheated in the oven or air fryer at 400°F for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 skins per serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: potato skins, game day snacks, football party food, leftover potato recipe, crispy potato skins, bacon and cheese appetizer, make ahead appetizer