Potato Skin Recipe

Crispy Potato Skins


  • 6 Russett potatoes medium size
  • 2 tablespoons butter melted
  • 1/2 teaspoon parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 slices cooked bacon finely chopped
  • 2 tablespoons green onions
  • 1 cup Shredded cheese
  • sour cream for serving


  • Preheat oven to 425°F. Combine butter, parsley, salt and garlic powder in a small bowl. Set aside.
  • Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a 1/4" shell (or more if you'd prefer).
  • Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in baking dish. Bake 15 minutes.
  • Flip potatoes over and bake an additional 5 minutes or until slightly browned and crisp.
  • Fill each potato with cheese and bacon. Return to the oven for another 5-7 minutes or until cheese is melted and bubbly.
  • Remove from the oven, top with onion and serve with sour cream.


Can be frozen once they are baked. Thaw and fill for a fast easy appetizer or side dish

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