Oven Baked Potato Skins

Prep Time
Cook Time
1h 20m
Ready In

"This is a great appetizer I have been making for ages. It goes over very well on game night!!"

Original recipe yields 4-6 servings


  • Serving Size: 1 (221.5 g)
  • Calories 326.8
  • Total Fat - 17.6 g
  • Saturated Fat - 4 g
  • Cholesterol - 15.5 mg
  • Sodium - 268.4 mg
  • Total Carbohydrate - 33.9 g
  • Dietary Fiber - 2.1 g
  • Sugars - 1.2 g
  • Protein - 9.7 g
  • Calcium - 186.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.2 mg

Step 1

Wrap potatoes in foil and bake in a 425 degree Fahrenheit oven until tender, about 50 to 60 minutes.

Step 2

Allow to cool and cut in half lenghtwise.

Step 3

Scoop out the pulp leaving just a bit in the skin. (The pulp can be used for something else some other time or return it to the potato as a previous reviewer did).

Step 4

Brush oil on skin.

Step 5

Sprinkle with salt and pepper.

Step 6

Top potatoes with bacon, cheese and chives; place on a baking sheet coated with non-stick spray.

Step 7

Bake in a 450 degree Fahrenheit oven until cheese is all melted, about 10 to 12 minutes.

Step 8

Top with sour cream and serve.

Tips & Variations

No special items needed.

Chef shapeweaver

This recipe was made on 9/3/13 as a side to go with a Fried Chicken Salad.I'm not going into description about the baking of the potato,because that is self-explanatory in the instructions(If you don't want to clean out your oven just remember,to poke a few holes in the potatoes ;)). After removing the pulp,the " shells " were turned over and brushed with oil then sprinkled with S. & P.. Then they were baked "shell" side up for about 6 minutes or so,just long enough to get a crispy skin. Then they were filled with the cheeses and bacon.Finely chopped green onions were substituted for the chives. The potatoes were baked for another 10 minutes. Both my SO and really did enjoy these, and they will most certainly make another repeat at our dinner table. Thanks for posting and, " Keep Smiling :) "

review by:
(4 Sep 2013)

Derf "RIP" Forever in our Kitchen

Very good indeed!! but i am afraid, i put the potato pulp back into the spud skin and added the chives and cheese. Just was not thinking, but no matter they were very delicious and had a lovely crunchy skin!!!

(26 Aug 2013)


We loved these, especially my grandchildren! We can't wait to have them again either. I let the potato skins get really crispy so it took a little longer in the oven. I had buffalo hot wings with them for an all around winner!

review by:
(18 Oct 2012)


Very flavorful, very satisfying! We thoroughly enjoyed the cheese combo & the bacon! I made a double batch, then halved each baked & finished potato yet again & had them on a finger food buffet during one of the monthly meetings I host! Couldn't have been better! Thanks for sharing the recipe!

review by:
(6 Feb 2012)


WOW! What an easy and delicious potato skin recipe! I used red bliss potatoes as I love the flavor of them especially with cheese. Also their skins aren't tough. I cheated and used Hormel bacon pieces plus I used extra sharp cheddar and freeze dried chives. Mad this as a side dish to a lamb steak. Delicious! Will be making this again! Thanks for posting!

review by:
(31 Jan 2012)