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Four potato skins on a white plate with a small bowl of sour cream and chives

Potato Skins

Delicious, crispy Potato Skins make the best appetizer or side dish recipe.  

Course Appetizer, Side Dish
Cuisine American
Keyword potato skins, appetizer recipe, potato recipe, party appetizer
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4 servings
Author Jeannie Z

Ingredients

  • 4 medium sized potatoes
  • Olive oil for rubbing potatoes before baking
  • Salt and pepper for sprinkling on potatoes before baking
  • 3 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 2 cups shredded taco or Mexican cheese
  • Fresh chives to garnish, optional
  • Sour cream, optional

Instructions

  1. Wash the potatoes.

  2. Prick the potatoes with a fork several times. Rub olive oil over the potato and sprinkle with salt and pepper.
  3. Bake the potatoes in either the oven or microwave. If using the oven, preheat the oven to 425 degrees. Cook 45-60 minutes in the oven. If using the microwave, cook on full power for five minutes. Flip them over and cook another five minutes.
  4. Let the potatoes cool slightly.
  5. Adjust or preheat your oven temperature to 475 degrees to cook the potato skins.
  6. Combine the 3 tablespoons olive oil, Parmesan cheese, salt, garlic powder, paprika and pepper in a small bowl.
  7. Cover baking sheet with parchment paper or foil.
  8. Cut each potato in half lengthwise and scoop out the middles leaving about ¼” edge. Place the scooped out potato into a bowl and set aside.
  9. Spread about one teaspoon of the seasoned mixture over each side of the potato, starting with the inside of the potato first. Place the potatoes, skin side up, onto baking sheet.
  10. Bake for eight minutes. Turn them over and bake another eight minutes.  
  11. Add the cheese to each potato, filling them right to the edges. Bake two more minutes.
  12. Garnish with fresh chives, if desired. Serve with sour cream (optional).

Recipe Notes

Hold the potatoes down firmly on the counter or table as you are pricking them with a fork.

The extra potato that you scoop out can either be saved for another day to warm up for another dinner or can be discarded.

Russet potatoes are the best baking potato.  They have a light and fluffy texture when baked.