One of my favorite things to order at restaurants is potato skins. Which is strange because they aren’t hard to make, but they do take some time – mostly time waiting for the potatoes to bake. Want to make some yourself? Do this!
Quick & Easy Baked (Not Fried!) Potato Skins
Make homemade potato skins with all the fixings
Ingredients
- Potatoes (like russet)
- Cheese (like cheddar)
- Bacon (either fried yourself or cheat and use bacon bits)
- Green onions (optional)
- Sour cream (optional for some people; required for me)
Instructions
- Preheat oven to 400°F.
- Using a fork, poke holes in clean, but dry potatoes. Do as many as you want. If you want to get fancy, lightly cover the potatoes with olive oil and sea salt before baking. But that’s a fancy step.
- Bake potatoes for an hour.
- Take the potatoes out of the oven and cut in half horizontally (so they look like a boat). They’ll be HOT, so I usually hold them with a towel as I slice them.
- Scoop out the potato pulp. Leave some in, but take most of it out. You can use the “leftover” potato for other purposes – mashed potatoes, potato soup, skinless baked potatoes, whatever you want.
- Put some cheese in the potato boat.
- Put some bacon and green onions (if using) in potato boat.
- Place on a cookie sheet.
- Bake for another 5-10 minutes until cheese is melted.
- Take out of the oven. Put on a plate. Smother with sour cream, if desired, and serve.
Jayme is a wife to 1 and, so far, a mother to two little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.
Next time I bake potatoes there will be a few extra in the oven. I’d like to try making a few of these potato skins to see how they freeze and reheat.
My general rule of thumb for freezing food is if they sell it frozen at the store, you can freeze it at home too. Let me know how they turn out!