A simple, crunchy snack for any time of day.
introduction
Crispy Baked Potato Skins with Bacon and Green Onions are easy to make and taste great. They are crunchy outside, soft inside, and full of bacon and cheese flavor. If you like small party bites, you might also enjoy this baked mac and cheese holiday comfort for a warm and cheesy side.
why make this recipe
- They are quick and low effort.
- Kids and adults both like them.
- You can make them ahead and reheat.
- They work for parties, game days, or snacks.
how to make Crispy Baked Potato Skins with Bacon and Green Onions
Make baked potato skins in a few clear steps: bake the potatoes, scoop the centers, brush with oil, bake again until crisp, then add cheese, bacon, and green onions. Return to the oven until the cheese melts.
Ingredients :
- 4 medium Russet potatoes
- 4 slices bacon
- 1 cup shredded cheddar cheese
- 3 green onions, thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: sour cream for serving
Directions :
- Preheat oven to 400°F (200°C). Wash and dry potatoes.
- Prick potatoes with a fork and bake on a tray 45–60 minutes until tender. Let cool slightly.
- Cook bacon until crisp. Drain on paper towels and crumble.
- Cut each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer so the skins hold shape. Save the potato flesh for another use.
- Brush the inside and outside of skins with olive oil and season with salt and pepper.
- Place skins cut side up on a baking sheet and bake 10–15 minutes until edges start to brown and get crisp.
- Fill each skin with shredded cheese and crumbled bacon. Return to oven 3–5 minutes until cheese melts.
- Remove and top with sliced green onions. Serve warm with sour cream if you like.
how to serve Crispy Baked Potato Skins with Bacon and Green Onions
Serve them hot as an appetizer or snack. Place on a platter with small bowls of sour cream, ketchup, or ranch for dipping. They also pair well with a fresh salad for a light meal.
how to store Crispy Baked Potato Skins with Bacon and Green Onions
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to keep them crisp. Microwaving makes them soft.
tips to make Crispy Baked Potato Skins with Bacon and Green Onions
- Leave a thin layer of potato inside the skin to avoid collapse.
- Use room-temperature potatoes to speed baking.
- Brush oil on both sides for extra crisp.
- Do not add cheese until the skins are crisp to keep edges crunchy.
variation (if any)
- Swap cheddar for pepper jack or mozzarella.
- Add cooked chorizo or diced ham instead of bacon.
- Make vegetarian: omit bacon and add roasted mushrooms or black beans.
FAQs
Q: Can I use small potatoes?
A: Yes. Adjust baking time down to 30–40 minutes for small potatoes.
Q: How do I make them ahead for a party?
A: Bake and crisp the skins, cool, then store without cheese and bacon. Reheat and add toppings just before serving.
Q: Can I freeze potato skins?
A: Yes. Freeze baked and cooled skins in a single layer, then transfer to a bag. Reheat from frozen in the oven at 375°F (190°C) for 15–20 minutes, add toppings, then warm until cheese melts.
Q: Are these gluten free?
A: Yes, with plain potatoes and basic toppings they are gluten free. Check bacon and other add-ins for hidden gluten if needed.
Crispy Baked Potato Skins with Bacon and Green Onions
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A simple, crunchy snack perfect for any time of day. These baked potato skins are filled with cheese, bacon, and green onions for a delightful appetizer.
Ingredients
- 4 medium Russet potatoes
- 4 slices bacon
- 1 cup shredded cheddar cheese
- 3 green onions, thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: sour cream for serving
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes.
- Prick potatoes with a fork and bake on a tray for 45–60 minutes until tender. Let cool slightly.
- Cook bacon until crisp. Drain on paper towels and crumble.
- Cut each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer so the skins hold shape. Save the potato flesh for another use.
- Brush the inside and outside of skins with olive oil and season with salt and pepper.
- Place skins cut side up on a baking sheet and bake for 10–15 minutes until edges start to brown and get crisp.
- Fill each skin with shredded cheese and crumbled bacon. Return to the oven for 3–5 minutes until cheese melts.
- Remove and top with sliced green onions. Serve warm with sour cream if desired.
Notes
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to keep them crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Crispy Baked Potato Skins with Bacon and Green Onions
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A simple, crunchy snack perfect for any time of day. These baked potato skins are filled with cheese, bacon, and green onions for a delightful appetizer.
Ingredients
- 4 medium Russet potatoes
- 4 slices bacon
- 1 cup shredded cheddar cheese
- 3 green onions, thinly sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: sour cream for serving
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes.
- Prick potatoes with a fork and bake on a tray for 45–60 minutes until tender. Let cool slightly.
- Cook bacon until crisp. Drain on paper towels and crumble.
- Cut each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer so the skins hold shape. Save the potato flesh for another use.
- Brush the inside and outside of skins with olive oil and season with salt and pepper.
- Place skins cut side up on a baking sheet and bake for 10–15 minutes until edges start to brown and get crisp.
- Fill each skin with shredded cheese and crumbled bacon. Return to the oven for 3–5 minutes until cheese melts.
- Remove and top with sliced green onions. Serve warm with sour cream if desired.
Notes
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to keep them crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
