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Quick & Easy Baked (Not Fried!) Potato Skins


  • 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)


  • 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. Bake for about an hour at 400 degrees.
  • 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 and moan over how good it tastes.