Appetizers, Recipes

Baked Potato Skins

munchie attack!

If there is one food that reminds me of college, potato skins would have to be it.  From the beginning of freshman year, especially after I joined Kappa Delta Sorority [yeah yeah!] I quickly learned that all the cool kids at college hit up Applebee’s for half priced appetizers for late night snack attacks and socializing. My attendance at half apps was very good when I didn’t have schoolwork to do [darn you classes for getting in the way of socializing!]. Baked potato skins were my favorite appetizer to order…

celebrating my 20th birthday!

There was just something about the combination of cheesy potatoes, crispy bacon, and smooth sour cream that got me every. single. time… except for those forays into the world of spinach artichoke dip or nachos. Oh, the nachos… Well, the good news for my wallet and my waist line is that now I can recreate the taste of college at home, in the form of these delicious baked potato skins. Just as crispy and flavorful as I remember, this appetizer takes me back to the good ‘ole days… hard to believe it’s been almost four years!

Baked Potato Skins


  • 3 large baking potatoes
  • 1/2 cup cheddar cheese
  • 1/4 cup chopped green onion
  • 2 pieces bacon, cooked and chopped
  • 1/4 cup unsalted butter, melted
  • sour cream
  • salt
  • pepper


Preheat oven to 400 degrees. Scrub potatoes and pat dry. Pierce holes in each potato and wrap in aluminum foil. Bake for 60-75 minutes or until cooked through. Let cool for at least 15 minutes [important!].

After potatoes are cool enough to handle, slice in half lengthwise. Use a steak knife to cut potato flesh away from the skin, leaving a thick layer of flesh next to skin so the skins do not fall apart. Use a spoon to scoop away about 65-70% of the potato. Save potato for mashed potatoes or a snack or breakfast…  🙂

Turn on the broiler in the oven. Place a cooling rack in a baking dish [or use a roaster with a rack].

Brush melted butter over the outside of the potato skin, season with salt and pepper and place on top of the rack. Broil for about 3-4 minutes or until outside skin is starting to get crispy. Remove from oven and use tongs to flip skins so that the flesh is visible. Brush inside with melted butter, and season with salt and pepper. Return to broiler for another 3-4 minutes, remove and then top with cheese and bacon pieces. Return [again!] to broiler for another 2-3 minutes or until cheese is bubbly and melted, watching carefully so it does not burn.

Serve with sour cream and green onions, and allow to cool for a minute or two before enjoying so you don’t burn your mouth like I did! 🙂

Click here for the printable version: Baked Potato Skins

Question of the Day: What one food takes you back to college?

12 thoughts on “Baked Potato Skins”

  1. I totally loved these potato skins! They are crisp on the outside, perfectly cooked inside. And even when they are over, there is still some leftover potato left for a mash :-). Great recipe, I had a lot of fun making it, and even more eating it 🙂


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