If you’re craving a snack that’s irresistibly savory, packed with comforting flavors and textures, you’ve got to try this Crispy Potato Skins with Bacon, Cheese, and Green Onion Recipe. These golden, crunchy potato skins are loaded with melted Colby Jack cheese, smoky bacon, and fresh green onions, creating a perfect balance of crispy and creamy that’s sure to satisfy any appetite. Whether you’re hosting a game day gathering or just wanting a cozy treat at home, this recipe delivers that warm, full-of-flavor bite everyone loves.
Ingredients You’ll Need
The beauty of this Crispy Potato Skins with Bacon, Cheese, and Green Onion Recipe lies in its simple but essential ingredients. Each one plays a crucial role, from the fluffy yet firm potatoes that form the crispy base, to the butter and seasonings that add richness and aroma, and of course, the bacon and cheese that bring the flavor party to life.
- Russet Baking Potatoes: These starchy potatoes give you the perfect crisp skin and fluffy interior for the best potato skins.
- Unsalted Butter: Adds a luscious richness and helps the skins crisp up beautifully in the oven.
- Dried Parsley: For a subtle herbal note and a pop of green that brightens the dish.
- Seasoned Salt: Elevates the natural potato flavor with a blend of spices and saltiness.
- Garlic Powder: Infuses a mild garlic aroma that pairs wonderfully with the bacon and cheese.
- Bacon Slices: Crispy and smoky, bacon is the ultimate indulgence topping that enhances every bite.
- Green Onions: Thinly sliced for a fresh, slightly pungent crunch that contrasts the creamy cheese.
- Shredded Colby Jack Cheese: Melts perfectly over the skins, providing gooey, cheesy goodness.
- Sour Cream: A classic cooling dip that balances the bold flavors and adds creaminess.
How to Make Crispy Potato Skins with Bacon, Cheese, and Green Onion Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 425 degrees Fahrenheit. Clean your potatoes thoroughly and prick each one several times to allow steam to escape during baking. Place them directly on the oven rack in the middle position and bake for 40 to 50 minutes, or until they’re tender when pierced with a fork. The tender inside is key for the perfect potato skin texture.
Step 2: Prepare the Potato Skins
Once the potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out most of the potato flesh, leaving about a quarter to half an inch thick shell to keep the skins sturdy but still crisp.
Step 3: Season and Crisp
In a small bowl, melt the butter and stir in dried parsley, seasoned salt, and garlic powder. Use a pastry brush to coat both sides of each potato skin with this flavorful butter mix. Place them skin side up on a baking sheet and bake for 15 minutes. Then, flip them over and bake for an additional 5 minutes so both sides get deliciously crispy.
Step 4: Add the Toppings and Bake Again
Remove the crispy skins from the oven and sprinkle the shredded Colby Jack cheese evenly among them. Add the crumbled bacon on top, then return the skins to the oven for 5 more minutes or until the cheese is nicely melted and bubbly.
Step 5: Garnish and Serve
Finally, take the potato skins out of the oven, sprinkle with fresh green onion slices, and serve immediately with a side of creamy sour cream for dipping. These last moments add that fresh burst of flavor that perfectly contrasts the rich toppings.
How to Serve Crispy Potato Skins with Bacon, Cheese, and Green Onion Recipe
Garnishes
Freshly sliced green onions are a classic and must-have garnish here. For a bit of added flair, sprinkle a pinch of smoked paprika or a drizzle of ranch dressing. These little touches brighten the flavors and give extra crunch or creaminess.
Side Dishes
Potato skins make a fantastic appetizer or snack but pair beautifully alongside fresh, crisp salads or hearty soups to round out a meal. Consider a tangy coleslaw or a creamy tomato bisque to complement the smoky, cheesy richness of the skins.
Creative Ways to Present
If you’re serving these at a party, try arranging the potato skins on a large wood board or platter with small bowls of sour cream, guacamole, or salsa. You could also turn them into individual appetizers by serving each skin in cute mini muffin liners for easy grabbing.
Make Ahead and Storage
Storing Leftovers
Leftover potato skins can be kept in an airtight container in the refrigerator for up to 3 days. To keep their crispiness, it’s best to store the potato skins separately from any dips.
Freezing
You can freeze the cooked and cooled potato skins before adding the cheese and bacon toppings. Just arrange them on a baking sheet to freeze individually before transferring to a freezer bag. Frozen potato skins keep well for up to 2 months.
Reheating
To reheat, place the potato skins on a baking sheet in a preheated 375-degree oven for about 10-15 minutes until warmed through and crispy again. Avoid microwaving, as it can make the skins soggy instead of crisp.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are ideal for crispy skins due to their high starch content, but you can experiment with other baking potatoes like Yukon Gold. Just keep in mind that the texture and crispiness may vary slightly.
What’s the best cheese to use for crispy potato skins?
Colby Jack is fantastic for melty, mild flavor, but feel free to try cheddar, mozzarella, or even pepper jack for a bit of spice! The key is to use a cheese that melts well and pairs nicely with bacon.
How do I make sure the potato skins get crispy?
Be sure to leave enough potato flesh inside the skin so it holds shape, and don’t skip brushing the skins with the melted butter mixture. Also, baking at a high temperature helps achieve that perfect crispy texture.
Can I bake the bacon along with the potato skins?
It’s best to cook bacon separately until crispy, as this ensures it’s evenly cooked and crunchy when added as a topping. Plus, you’ll save your oven space and time that way.
Are these potato skins gluten-free?
Yes! All the ingredients listed are naturally gluten-free, making this recipe safe for those avoiding gluten. Just double-check any packaged seasonings or cheese to ensure no additives contain gluten.
Final Thoughts
There’s nothing quite like biting into these Crispy Potato Skins with Bacon, Cheese, and Green Onion Recipe to remind you that simple ingredients, cooked with care, can create something truly special. The combination of crispy, cheesy, smoky, and fresh flavors is a guaranteed crowd-pleaser. I can’t wait for you to try making these at home and share them with friends and family — they’re destined to become a beloved classic!
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Crispy Potato Skins with Bacon, Cheese, and Green Onion Recipe
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Total Time: 75 minutes
- Yield: 12 potato skins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Crispy, cheesy potato skins loaded with bacon and green onions make a perfect appetizer or snack. These baked potato skins feature a flavorful seasoned butter coating and a melty Colby Jack cheese topping, served with cool sour cream for dipping.
Ingredients
Potatoes
- 6 small Russet Baking Potatoes (or 5 large potatoes)
Butter Mixture
- 3 Tablespoons unsalted butter
- 1 teaspoon dried parsley
- ¼ teaspoon seasoned salt
- ¼ teaspoon garlic powder
Toppings
- 6 slices bacon (cooked and crumbled)
- 2 Tablespoons green onion (thinly sliced)
- 1 ½ cups shredded Colby Jack cheese
Serving
- Sour Cream (for serving)
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for baking the potatoes.
- Prepare the potatoes: Clean the outside of the potatoes thoroughly and prick each potato about five times with a fork to allow steam to escape.
- Bake the potatoes: Place the potatoes directly on the middle oven rack and bake for 40-50 minutes (longer for larger potatoes) until tender when pierced with a fork.
- Cool and halve: Remove the potatoes from the oven and let them cool enough to handle safely. Cut each potato in half lengthwise.
- Scoop out the flesh: Using a spoon, carefully remove some of the potato inside, leaving a ¼ to ½ inch thick shell to prevent collapse during baking.
- Make the butter mixture: In a small bowl, melt the butter and stir in dried parsley, seasoned salt, and garlic powder until well combined.
- Brush the potato skins: Use a pastry brush to coat both sides of each potato skin evenly with the seasoned butter mixture.
- Bake skin side down: Arrange the potato skins on a baking sheet with the inside facing down and bake in the 425-degree oven for 15 minutes to crisp the skins.
- Flip and continue baking: Flip each potato skin over using tongs and bake for an additional 5 minutes to crisp the insides.
- Add toppings: Remove skins from the oven and evenly distribute the shredded cheese and crumbled bacon over each skin.
- Melt the cheese: Return the potato skins to the oven for another 5 minutes or until the cheese is melted and bubbly.
- Finish and serve: Remove from oven, sprinkle sliced green onions on top, and serve warm with sour cream for dipping.
Notes
- Use Russet potatoes for the best texture and crispiness.
- Make sure not to scoop the potato shells too thin to prevent breaking.
- Bacon can be substituted with vegetarian bacon for a vegetarian version, though it will no longer be strictly vegetarian if cheese is included.
- For extra crispiness, bake the skins on a wire rack set over the baking sheet.
- These potato skins can be made ahead and reheated in the oven.
