Learn how to make delicious restaurant-style homemade potato skins! They're easy to make, and your family will thank you a ton for learning how to make them. They are a crowd pleaser for sure.

The great thing about making these crispy potato skins is that you probably already have everything on hand you need to whip up a batch of these goodies! These are perfect for game day, a special meal, or just because you are craving them.

I had everything on hand to make these! I have started paying more attention to what is in my pantry instead of running out and buying something I don't have. That's how I came up with these Paula Deen's Grilled Potato Recipe.

We only live a few minutes from the store and I am always doing this causing us more money in the long run. So until I run completely out, I am trying not to go to the store.

How to Make Loaded Potato Skins Recipe

These are the best potatoes and they are not hard to make at all! If you love potatoes, be sure to check out my Air Fryer Potato Skins.

Russet Baking potatoes (do not use Red potatoes for these- they are too waxy. I use those kinds of potatoes for dishes like my TikTok Parmesan Roasted Potatoes)
olive oil
salt and black pepper (you can also use garlic powder)
toppings — sour cream, bacon bits, sharp cheddar cheese, and green onions

The olive oil I am using is a Tuscan herb olive oil that I picked up from the Paducah Olive Oil Company right here in my local area.

We visited their shop recently and I loaded up on some yummy vinegar and oils which you will see in a few of my upcoming recipes.

Wash the potatoes well and then dry the skins with a paper towel Poke holes in your potatoes. Rub potatoes with some olive oil and sprinkle with salt and pepper. Be sure and use Russet potatoes for this dish.

Roast in a 400-degree oven for one hour on a foil-lined baking sheet. Don't cover these with aluminum foil because you want the skins to get crispy. That is what is so good about potato skins from the restaurant.

Some people like deep frying the skins, but I prefer the way they taste baked from the oven.

Once the potatoes are done roasting, let them rest for 10-15 minutes. Then, cut them open with a sharp knife and scoop out the potato flesh on the inside. Make sure to leave about 1/4 inch around the inside. You can use a spoon or a melon baller to scoop the flesh out.

Be sure and reserve flesh to use in other potato dishes!

Once you scoop out all the flesh, place the potato shells cut side down with the skin side facing up on the baking tray. Place them back in the oven for 15 minutes or until golden brown. For extra flavor, brush the inside of the potatoes with melted butter.

Remove them from the oven, flip them over, and fill them with shredded cheese and crispy bacon in each skin.

Put the melty cheddar cheese potato skins back in the oven for another 15 minutes to let the cheese get all melted and ooey gooey!

Then, remove from the oven and top the crispy baked potato skins with a dollop of sour cream and green onions or chopped fresh chives for the perfect steakhouse potato taste!

Store the leftovers in an airtight container and reheat anytime for the perfect snack. These easy potato skins are the perfect potato appetizer!

This delicious side dish would be perfect to go with my Mongolian Ground Beef Noodles or even my Grilled Steak Alfredo. They are great hot out of the oven or even at room temperature.

Looking for other Potato recipes? Check these out!

Yield: 16 potato skins

Homemade Potato Skins

Name: Homemade Potato Skins
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 16
Cuisine: American
Ingredients: 8 whole Russet Potatoes; 4 Tablespoons olive Oil; Salt and pepper to taste; 1-1/2 cup Grated Cheddar Cheese; 8 slices Bacon, Fried Until Almost Crisp And Chopped; 2 whole Green Onions, Sliced; 1/2 cup Sour Cream

These homemade potato skins are absolutely delicious and taste even better than the restaurant style ones you get at the local steakhouse.

Prep Time 5 minutes

Cook Time 1 hour

Additional Time 20 minutes

Total Time 1 hour 25 minutes

Ingredients

8 whole Russet Potatoes
4 Tablespoons olive Oil
Salt and pepper to taste
1-1/2 cup Grated Cheddar Cheese
8 slices Bacon, Fried Until Almost Crisp And Chopped
2 whole Green Onions, Sliced
1/2 cup Sour Cream

Instructions

Preheat oven to 400 degrees.
Scrub potatoes clean and allow them to dry. Poke holes in potatoes with a knife or fork.
Rub the skin of the potatoes with olive oil.
Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 minutes to an hour depending on the size of your potato.
Remove the pan and allow to cool until you can handle the potatoes.
Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.
Place potato halves face-down and return to the oven for 15 minutes.
Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon.
Return to the oven long enough for the cheese to melt, about 10-15 minutes
Serve immediately with sour cream and green onions.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 231mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 8g