Best Potato Skins Recipe Lil Luna

For more potatoes try Loaded Baked Potato Rounds, Cheesy Potato Soup, and Twice Baked Potatoes.

the BEST POTATO SKINS

Potato Skins have always been one of my favorite appetizers. But, whenever I’ve had them at restaurants, they’re either REALLY good, or really bland. I did not want this to be the case for our Potato Skins. The secret? Making sure the outside is just as flavorful as the inside! After brushing on butter, parmesan cheese, spices and more, these Parmesan Crusted Potato Skins were perfectly crispy and absolutely delicious!! This second batch of tater skins were night and day difference from the first! Easily the best potato skins I’ve ever tried.

How to Make Potato Skins

BAKE. Bake your potatoes first. My potatoes were on the smaller side, which I think works better for tater skins. I pierced mine with a fork on one side and baked them at 400 for 45 minutes. SCOOP. Once baked and cooled, cut each potato in half and scoop out the insides (tip: use a cookie scoop), leaving about 1/4 inch shell of potato inside for support. NOTE: (Don’t throw away that potato pulp you scooped out—use it for dinner later! Add some milk, butter, and salt for some quick mashed potatoes, or use it for our favorite Baked Potato Soup!) TOPPINGS. Mix your melted butter, parmesan and spices in a separate bowl. Brush the butter mixture over tops and bottoms of potato skins. Put back in the oven and bake for 8 minutes. Pull them out, add cheese and bacon, and bake for 2 more minutes. We like to serve them warm with homemade ranch or sour cream. So simple!

Potato Skin Toppings + Tips

If you’re a fan of twice baked potatoes, you can try loading up your potato skins too. You’re already halfway there with the cheese and bacon! Add some:

green onions chives sour cream greek yogurt

Russet potatoes are the best for potato skins, because they’re so soft and starchy. I know some people like to use red potatoes for a different flavor. If you like sweet potatoes, you should try our Sweet Potato Skins!

Storing Info

STORE in a container in the fridge for 3-5 days. FREEZE, and bake the day of the party! Bake, cool, and scoop out the potatoes like normal. Add the cheese and bacon bits, and put the baking sheet right into the freezer. Once they’re frozen, transfer to another container until you need them. TO REHEAT on the day you want to serve your baked potato skins, take them out of the freezer at least an hour in advance to bring them back to room temp (they need to be at room temp or the toppings will burn before the potatoes are heated through), then pop them in the oven at 350° until the cheese is melted (about 10 minutes or so).