This easy recipe bakes potatoes until crispy with a little garlic butter, cheese, and, of course, bacon bits! This is my favorite version because it skips the deep fryer but you’d never know it.
Our Fave Toppings
Cheddar cheese, bacon bits, sour cream, green onions or chives, jalapenos, or cilantro would taste great!
Potatoes: Use Russet potatoes or baking potatoes as they hold up well in the oven and become nice and crispy. Sweet potato skins are also a great option. Cheese: I use for cheddar cheese in this recipe, but try any cheese blend. Pre-shredded cheese works well in this recipe. Bacon: Bacon adds a delicious smoky salty flavor. Use real bacon or bacon bits. Onion: Sprinkle with green onions before serving.
Add some ground beef with taco seasoning. Or add some pulled pork or even sloppy joe filling.
Tips for Great Potato Skins
Scoop out the potato flesh while the potatoes are still warm. Leave a ¼-inch of potato shell, if it’s too thin, they will break or tear. If you have it, use bacon grease instead of butter for extra flavor. Try other variations to use up leftovers. Turn these into loaded potato skins or try leftover chili, pulled pork, or broccoli cheddar.
How to Prepare Ahead
Freeze the empty potato skins on a baking sheet. Once frozen, stack them in a freezer bag. They’ll keep for several months in the freezer. Bake these easy potato skins as directed right from frozen; no need to thaw them first!
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