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I’m all for a fancy appetizer spread, but sometimes the occasion demands good, old-fashioned, cheesy Potato Skins. These easy potato skins are crispy on the outside, creamy on the inside, and loaded with bacon, melty cheese, and a dollop of Greek yogurt.

Game watch, Super Bowl party, tailgate, barbecue—it’s time to call in some of my favorite snacks and appetizer recipes and make good use of our friend, the spud.

We must have potato skins, Loaded Baked Potato Dip, and Air Fryer Chicken Wings.

Brie Bites, I do adore you, but when it comes to sports or grilling, you just aren’t the vibe.

Crispy baked potato skins are easy to hold, totally customizable, completely delicious, and beloved by kids and adults alike.

Loaded potato skins, you make the crowd go wild!

crispy potato skins with bacon

About these Roasted Potato Skins

For today’s homemade potato skins recipe, I skipped the deep fryer and used the oven to make baked potato skins instead.

  • The broiler does a fantastic job of making this a crispy potato skins recipe.
  • Deep frying is typically what makes loaded potato skins unhealthy (plus it’s a mess to do at home), so by baking them, you’re doing yourself a service.
  • The cheese is hot, golden, and bubbly—because if you’re not making cheesy potato skins, is there even a point?
  • The toppings are yours for the showering. Bacon, Greek yogurt, chives. Load ‘em to your heart’s content.
ultimate cheesy baked potato skins loaded with toppings

How to Make Potato Skins in the Oven

The only time-consuming part of these easy potato skins is baking the potatoes.

That step really isn’t difficult at all, and you can even do it in advance if you like.

Plus, baking is still WAY EASIER than deep fried potato skins.

The Ingredients

  • Potatoes. Good o’l russet potatoes (also called Idaho potatoes) are the best potatoes for making potato skins, because their peel is the heartiest and can hold up to our loaded filling.

Are Potato Skins Healthy?

While potatoes sometimes receive a bad nutritional reputation, this is more to do with how they are prepared (deep fried, slathered in butter, etc.) than the potato itself. Potato skins are nutritious especially because they contain potassium, magnesium, fiber, and vitamin B among other nutrients. So, if you’re looking for extra nutrients, potatoes are healthier with the skin on.

Since we’re baking them instead of frying them, we’re keeping these on the lighter side. Being prudent with toppings and using more moderate amounts of indulgent ones helps too.

  • Sharp Cheddar Cheese. Melty, golden, and a game-day essential. I recommend sharp cheddar. Since it has so much flavor, a little goes a long way.

Substitution Tip

The cheddar can be swapped for any smooth melting cheese you enjoy. Try pepper jack for spicy potato skins, gouda for a gourmet spin, or do a mix.

  • Smoked Paprika + Garlic Powder + Cayenne. The spices add a subtle smokiness and kick that makes the potatoes more interesting (and addictive).
  • Melted Butter. A brush across the surface prior to baking gives these potato skins a touch of decadence.
  • Bacon. An ultimate loaded baked potato skin wouldn’t be the same without it! Crisp Oven Baked Bacon and Air Fryer Bacon are my favorite ways to cook bacon, no skillet needed.

Dietary Note

For vegetarian potato skins, omit the bacon or swap for your favorite meatless bacon substitute.

  • Plain Greek Yogurt. My nutritious swap for a dollop of sour cream. It has the same tang, but is lower in fat and higher in protein.
  • Green Onions or Chives. For a flourish of color, bite, and loaded potato vibes.

The Directions

Four vegetables on a baking sheet
  1. Scrub and dry the potatoes with paper towels. Bake the potatoes till tender.
baked potatoes being hollowed out for potato skins
  1. Split them in half lengthwise and spoon out the insides of the potatoes.
Hollowed out vegetables on a plate
  1. Leave a thin wall of flesh inside each potato skin; reserve the flesh for another use.
potato skins topped with cheese and bacon ready to bake
  1. Brush the insides with the butter mixture and spices. Pile on the cheese and bacon.
  2. Broil potato skins for 3 to 4 minutes, until the cheese is golden and bubbly. Load them up with any remaining toppings. ENJOY!
Oven potato skins recipe with bacon and cheese

Storage Tips

  • To Store. This recipe is best enjoyed right away but can be stored (without the Greek yogurt and chives) in the refrigerator for 1 to 2 days.
  • To Reheat. Reheat baked potato skins in a 425 degrees F oven until heated through (5 or so minutes). Add remaining toppings.
  • To Freeze. Unfortunately, you cannot put these potato skins in the freezer. They will be soggy and have an off texture once thawed.

Meal Prep Tip

Up to 1 day in advance, cook and crumble the bacon and shred the cheese. Store in the refrigerator.

Leftover Ideas

Rewarm your leftovers in the oven and top with a fried egg, or used diced or sliced potato skins and turn them into a hash (like this Sweet Potato Hash) or Potato Frittata.

cheesy crispy potato skins with green onions and bacon

What to Serve with Cheesy Potato Skins

  • Sheet Pan. An invaluable kitchen tool for making this oven potato skins recipe and so much more. I use these daily!
  • Pre-cut Parchment Paper. Ultra convenient; saves prep time and clean up.
  • Chef’s Knife. A good quality chef’s knife is one of the most important kitchen tools to own.

Pre-cut Parchment Sheets

A game changer! No more fighting to get the paper to lay flat. It comes perfectly sized for a sheet pan.

Let’s all cheer for easy, cheesy potato skins!

Frequently Asked Questions

How to Cook Potato Skins in the Air Fryer?

I haven’t tried air fryer potato skins myself but think it would work nicely. Arrange them in a single layer in your air fryer basket. Air fry at 400 degrees F and check them periodically. Note that you’ll need to cook them in batches. (For another air fryer potato recipe, don’t miss my Air Fryer Potato Wedges.)

Is It Better to Wrap Potatoes in Foil Before Baking?

It’s not necessary to wrap potatoes in foil to bake them in a standard oven (unlike when making Grilled Potatoes). Simply prick them on the outsides with a fork to allow steam to escape.

What Can I Do with the Scooped Out Potato Flesh?

Use it to make mashed potatoes (see these Crockpot Mashed Potatoes and Garlic Mashed Potatoes for inspiration), Potato Cheese Soup, or to top Shepherd’s Pie.

What Are Some Topping Variations To Try?

For a gourmet potato skins recipe, try one of these topping suggestions:
Taco. Add cooked, seasoned ground beef (a.k.a. taco meat), tomatoes, lettuce, and Guacamole!
Chili. Use your leftover Turkey Chili, then add Greek yogurt and chives!
Pizza. Top with marinara sauce, mozzarella cheese and pepperoni, or your pizza toppings of choice.

Are Potato Skins Healthier than French Fries?

While not devoid of nutritional benefits, crispy potato skins are not healthy in the strict sense of how most people view the term. As with French fries, they’re best enjoyed in moderation. For more better-for-you crispy potato recipes, check out Homemade Fries and Air Fryer French Fries, which are healthier than restaurant-style potato skins or those from the freezer aisle of your grocery store.

Potato Skins

5 from 1 vote
Crispy baked potato skins made with hollowed out russet potatoes are easy and tasty. Topped with bacon, Greek yogurt, and cheesy goodness!

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 30 minutes

Servings: 8 stuffed potato skins


  • 4 small/medium russet (Idaho) potatoes
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Pinch cayenne pepper or black pepper
  • 2 tablespoons melted unsalted butter
  • 1 cup shredded sharp cheddar cheese.
  • 3 slices bacon cooked and crumbled*
  • 2/3 cup plain Greek yogurt I used non-fat
  • 1/3 cup chopped green onions or 3 tablespoons chopped fresh chives


  • Bake the potatoes: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or broiler-safe parchment paper. Scrub and dry the potatoes. Pierce all over with a fork, then rub with oil and ½ teaspoon salt. Bake for 25 minutes, flip, then continue baking for 15 to 25 minutes more (40 to 50 minutes total), until the potatoes pierce easily with a fork. Let rest until cool enough to handle, about 15 minutes. (You also can skip the oven and cook oven Baked Potatoes, Crock Pot Baked Potatoes, or Air Fryer Baked Potatoes).
  • Halve the potatoes lengthwise, then scoop out the flesh, leaving a thin 1/4- to 1/2-inch thick shell. Reserve the flesh for another use, such as mashed potatoes or soup. Return the potatoes to the baking sheet, flesh-side up. Position a rack in the upper third of your oven and turn the oven to broil
  • While the potatoes bake, in a small bowl, stir together the remaining 1/4 teaspoon kosher salt, smoked paprika, garlic powder, and cayenne.
  • Brush the insides of the scooped potatoes with melted butter. Sprinkle with the seasoning mixture. Sprinkle evenly with the cheddar cheese, then bacon.
  • Return the potatoes to the oven. Broil for 3 to 4 minutes, until the cheese is golden and bubbly. Transfer to a serving plate. Top each with a dollop of Greek yogurt and a sprinkle of green onions.


  • *To easily and neatly cook the bacon, try Oven Baked Bacon or Air Fryer Bacon.
  • TO STORE. These are best enjoyed the day they are made but can be refrigerated (without the Greek yogurt and chives) for 1 to 2 days.
  • TO REHEAT. Place the potato skins in a 425 degree F oven until heated through (5 or so minutes). Add remaining toppings.
  • TO FREEZE. Unfortunately, you cannot freeze potato skins. They will be soggy and have an off texture once thawed.


Serving: 1stuffed potato skinCalories: 145kcalCarbohydrates: 6gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgPotassium: 183mgFiber: 1gSugar: 1gVitamin A: 291IUVitamin C: 4mgCalcium: 126mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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