Published: · Modified: by Faith · This post may contain affiliate links · 181 Comments
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This Crispy Potato Skins Recipe has two types of cheese, bacon, and scallions, and is a flavorful appetizer for any occasion. With inspiration from jalapeno poppers, these potato skins also have jalapenos, which you can easily adjust (or omit) to suit your taste preference.
I’m a pretty big wuss when it comes to spicy food.
What the Pakistani guy at our favorite local restaurant calls “medium” is my absolute limit. And even then I can only get down a bowl of their curry if I have a loaf of their fresh bread in my hand to eat intermittently. Total wimp, I know. (But dang, they like it hot!)
Anyway, if you’re hot food-averse and tend to shy away from anything with jalapeno, I’m here to tell you that this Crispy Potato Skins Recipe is decidedly mild. (However, it’s easy to up the heat factor by adding more jalapenos if that’s your preference.)
And there’s a slight smokiness from bacon, crispiness from the potato skins, and a pop of flavor from scallion.
For the holiday season, in addition to scouting around for new cookie recipes, I’m always looking for new appetizer ideas as well. I like to switch things up for parties and this combo (jalapeno poppers + potato skins) is a fun one to do just that. And be sure to keep this recipe in mind for game-day parties too!
In This Article
How to Make Potato Skins From Scratch
You won't believe how easy it is to make homemade potato skins! Here are the basic steps:
- Wash and pat dry the potatoes. Use a sharp paring knife to poke each potato a couple times (so they don't explode in the oven!).
- Bake the potatoes on the center rack in a preheated 400F oven until a fork easily slides in and out. This takes about 40 to 45 minutes for small potatoes.
- Cool the potatoes until you can handle them, and then cut each in half.
- Scoop out the potato flesh inside, leaving the skins about ¼-inch thick.
- Add cheese, crisped bacon, scallion, etc. to each potato skin and bake until the cheese is melted.
What Can You Do with the Inside of the Potato When You Make Potato Skins?
Because we only need the skins to make this Crispy Potato Skins Recipe, here are a few ideas to help you use up the inside of the potato:
- Garlicky Mashed Potato Cakes
- Chicken Pot Pie Topped with Garlic and Herb Potato Mash
- Creamy Potato Onion Soup
- Spanakopita Potato Salad
- Mashed Potatoes with Cabbage and Onion
How Long Will This Crispy Potato Skins Recipe Last in the Fridge?
You can store potato skins in an airtight container in the fridge for up to 3 days. To reheat, place the potato skins on a baking tray and reheat in a preheated 375F oven until warm, about 8 to 12 minutes.
More Appetizer Recipes to Try:
- Pizza Dip
- Cream Cheese Bean Dip
- Honey Garlic Chicken Wings with Satay Dipping Sauce
- Baked Cauliflower Tots
- Chicken Tostadas
- Roasted Red Pepper Hummus
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Crispy Potato Skins Recipe
By: Faith Gorsky
This Crispy Potato Skins Recipe has two types of cheese, bacon, and scallions, and is a flavorful appetizer for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Appetizer
Cuisine American
Servings 6 servings
Calories 218 kcal
Ingredients
- 6 small US No. 1 white potatoes (about 1 ¾ lbs/795 g)
- 1 tablespoon olive oil plus more to oil the casserole dish
- 1 medium onion thinly sliced
- 2 jalapenos de-seeded and minced (or more to taste)
- 1 clove garlic minced
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- 3.5 ounces shredded yellow cheddar cheese
- 3.5 ounces shredded mozzarella cheese
- 3 strips crispy cooked beef or turkey bacon crumbled
- 3 scallions green and white parts, thinly sliced
Instructions
Preheat the oven to 400F. Wash and pat dry the potatoes, and then use a sharp paring knife to poke a few holes in each. Place the potatoes directly onto a rack in the center of the oven. Bake until a fork inserted into the center easily goes in and slides back out, about 40 to 45 minutes. Cool until the potatoes aren’t too hot to handle, then cut each in half and scoop out the inside, leaving the skins about ¼-inch thick.
Turn the oven down to 375F and brush a little olive oil on the inside of a 9 by 13-inch casserole dish.
Heat 1 tablespoon olive oil in a medium skillet over medium heat; add the onion and cook until softened and starting to take on a bit of color, about 5 minutes, stirring occasionally. Add the jalapeno, garlic, salt, and pepper, and cook 1 minute more, stirring constantly. Cool slightly.
Toss the onion mixture together with the cheddar shreds, mozzarella shreds, and bacon in a medium bowl.
Arrange the potato skins in the prepared casserole dish and fill each with the onion/cheese mix.
Cover the dish with foil and bake until the cheese is melted, about 25 to 30 minutes. Sprinkle the scallion on top and serve warm.
Faith's Tips
- You can store these potato skins in an airtight container in the fridge for up to 3 days.
- To reheat, place the potato skins on a baking tray and reheat in a preheated 375F oven until warm, about 8 to 12 minutes.
- Vegetarian Version: Omit the bacon and add ½ teaspoon smoked sweet paprika.
- Lactose Free Version: Use GO Veggie! shreds instead of cheddar and mozzarella.
Nutrition
Nutrition Facts
Crispy Potato Skins Recipe
Amount Per Serving (2 potato skins)
Calories 218Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 37mg12%
Sodium 420mg18%
Potassium 347mg10%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 388IU8%
Vitamin C 19mg23%
Calcium 218mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Crispy Potato Skins Recipe
Tried this recipe?Let me know how it was!
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This post was first published on An Edible Mosaic on December 1, 2014. I updated it with more information on March 31, 2020.
Disclosure: I received GO Veggie! products to try for free, and they are providing the prizes for this giveaway; I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
