Name: Crispy Potato Skins
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 5 medium russet potatoes, scrubbed and all grit removed.; 1 teaspoon salt; olive oil; 1/4 cup olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 5 strips cooked bacon, diced; 6 oz sharp cheddar cheese, shredded; 1/2 cup whole milk Greek yogurt; 1 clove garlic, finely minced; 1 tablespoon chopped fresh dill; 1/2 tablespoon chopped fresh chives, plus more for garnish; salt and pepper to taste

Crispy Potato Skins filled with melty sharp cheddar, smokey bacon, and a delicious herbed Greek yogurt to finish everything off!

this recipe

Can You Eat Potato Skin?

Yes! Not only are the skins of russet potatoes safe to eat, they are actually good for you! Potato skins are packed full of nutrients like fiber, potassium, and iron.

Watch How to Make This Recipe

The added nutrition is great but outside of that, potato skins also taste great! I don’t know about you but they are one of my favorite parts of the baked potato.

When filled with a little cheese, bacon, and an herbed Greek yogurt they really come alive and turn into something spectacular!

Potato Skin Ingredients

Potatoes: for ultimate crispiness this recipe calls for baked russet potatoes.

Olive Oil: to coat both the outside and inside of the potato skins to help them become nice and crispy.

Spices: because potatoes can be a little bland on their own we’re adding a little garlic powder, onion powder, salt, and pepper to the potato skins as well.

Bacon: for that classic loaded baked potato flavor, this skins have a little crispy bacon on top as well.

Sharp Cheddar Cheese: for the best melty results, I recommend shredding your own cheese.

Herbed Greek yogurt: instead of sour cream, this recipe uses full fat Greek yogurt to make an herby topping with fresh garlic, dill, and chives.

Ingredient Substitutions and Frequently Asked Questions

Olive oil – feel free to use avocado oil or melted coconut oil instead. I would not recommend butter as it may burn.
Bacon – if you want to make a vegetarian version of this recipe you can leave the bacon off altogether or use your favorite plant-based option.
Cheese – sharp cheddar is my personal favorite for these but feel free to get creative and use your favorite cheese of choice.
Greek yogurt – don’t have Greek yogurt? you can easily swap it for sour cream.

Helpful Kitchen Tools

How to Make Potato Skins

Step One: Preheat oven to 400 degrees and line a sheet pan with parchment paper.

Step Two: Place the potatoes on the sheet pan and drizzle with olive oil and 1 teaspoon of salt. Roll the potatoes in the salt and olive oil mixture until well coated. Bake the potatoes for 40-50 minutes until tender. Remove from the oven and let cool.

Step Three: Add the Greek yogurt, minced garlic, dill, chives, salt, and pepper to a mixing bowl and stir until well combined. Set aside in the fridge.

Step Four: Once the potatoes are cool enough to handle, use a sharp knife to slice them in half lengthwise. Use a spoon to scoop out the flesh of the potatoes, leaving 1/4 to 1/2 inch of flesh remaining.

Step Five: To a small bowl add the 1/4 cup of olive oil, garlic powder, onion power, and black pepper. Stir until well combined. Brush the potato halves with the olive oil mixture on both the inside and outside and then bake at 425 for 24-26 minutes, flipping halfway through.

Step Six: Divide the shredded cheese and bacon evenly among the potatoes and return to oven for 5 minutes until the cheese is melted. slightly

Step Seven: Let the potato skins cool slightly and then garnish with a dollop of herbed Greek yogurt and fresh chives.

How to Reheat

I’ve found the best way to reheat these potato skins is either in the oven or in an air fryer at 400 degrees for a few minutes until heated through.

If you plan to reheat some of the potato skins, skip adding the herb Greek yogurt until right before you are ready to eat.

Tips for the Best Potato Skins

Be sure to clean your russet potatoes well and don’t skip the salt.
Coat the potato skins with enough oil so that they become nice and crispy in the oven.
Use parchment paper to make cleaning up extra easy.
Don’t be afraid to leave a little potato behind in the skin for that extra yummy potato flavor.
Save the leftover scooped out potato to make mashed potatoes!

Topping Variations

Chili & Cheese – add a spoonful of your favorite chili (this is one of my favorites) and a dollop of sour cream. Sprinkle on some chives and a little shredded cheese to finish things off!
Buffalo Chicken – try a forkful of shredded buffalo chicken with a drizzle of ranch or blue cheese dressing and chives.
Broccoli & Cheddar – add a sprinkle of finely chopped broccoli florets and sharp cheddar cheese to the potato skins for a vegetarian option.
Taco Inspired – make some taco seasoned ground beef or turkey to add to your potato skins and then pile them high with your favorite taco toppings.

I hope you give these Crispy Baked Potato Skins a try! They are absolutely delicious!

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