Crispy Cheesy Potato Skins with Bacon – Better Than Takeout
Crispy Cheesy Potato Skins with Bacon – The ultimate game night appetizer or quick snack. After making these many times, I’ve discovered the trick to getting them perfectly crispy every time. The golden, melty cheese and crispy bacon will make your whole house smell amazing. Try them with my Easy Berry Oat Bars Recipe with Raspberry Preserves for a balanced meal. If you love recipes like this, you’ll also enjoy Easy Berry Oat Bars Recipe with Raspberry Preserves and Slow Cooker Creamy Chicken Tortellini Dinner Recipe.
Why This Crispy Cheesy Potato Skins with Bacon – Better Than Takeout Is Pure Comfort
- Perfectly crispy exterior
- Gooey, melty cheese interior
- Easy to make and customize
- Better than takeout
What You'll Need for Crispy Cheesy Potato Skins with Bacon – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Bacon
- Shredded cheddar cheese
- Salt
- Pepper
- Garlic powder
- Optional: Chives
- Optional: Sour cream
- Optional: Green onions
📝 Ingredient Notes
- Russet potatoes: Yukon Gold or red potatoes can also be used.
🛒 Tools & Equipment I Recommend
- Oven-safe skillet — Ensures even cooking and easy transfer to the oven. → See on Amazon
- Pizza cutter — Makes it easy to cut the potatoes into perfect bite-sized pieces. → See on Amazon
How to Make Crispy Cheesy Potato Skins with Bacon – Better Than Takeout
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Pierce the potatoes with a fork, rub with olive oil, and sprinkle with salt, pepper, and garlic powder. Bake for 45-60 minutes or until tender.
- Step 3: Cut the potatoes in half lengthwise, scoop out the insides, and brush the skins with melted butter.
- Step 4: Place the potato skins on a baking sheet, sprinkle with shredded cheese, and top with crumbled bacon. Broil for 3-5 minutes or until the cheese is melted and bubbly.
Cook's Tips for Perfect Crispy Cheesy Potato Skins with Bacon – Better Than Takeout
- Common mistake and fix: Don't overcrowd the baking sheet. If your potato skins are too close together, they won't crisp up properly.
- Pro tip: For extra crispy skins, brush the insides with a little bit of olive oil before scooping out the flesh.
Storing & Reheating Crispy Cheesy Potato Skins with Bacon – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potato skins are best enjoyed fresh, but you can prepare the potato skins ahead of time and store them in the fridge until ready to bake.
Freezing Crispy Cheesy Potato Skins with Bacon – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through. Note that this may make the potato skins soggy.
Recipe Notes
- Chef tip: For a vegetarian version, omit the bacon and add your favorite toppings like spinach, mushrooms, or bell peppers.
- Best substitution: If you don't have garlic powder, you can use 1 clove of minced garlic instead.
- Make-ahead: See storage notes above.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potato skins are not crisping up, try broiling them for a few minutes longer or flipping them over to crisp up the other side.
Want to level up this recipe?
High-quality baking sheet — Ensures even heat distribution and easy cleanup. → Check price on Amazon
Crispy Cheesy Potato Skins with Bacon – Better Than Takeout
Ingredients
Main Ingredients
- Russet potatoes
- Bacon
- Shredded cheddar cheese
Seasonings
- Salt
- Pepper
- Garlic powder
Optional Toppings
- Chives
- Sour cream
- Green onions
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Pierce the potatoes with a fork, rub with olive oil, and sprinkle with salt, pepper, and garlic powder. Bake for 45-60 minutes or until tender.
- Step 3: Cut the potatoes in half lengthwise, scoop out the insides, and brush the skins with melted butter.
- Step 4: Place the potato skins on a baking sheet, sprinkle with shredded cheese, and top with crumbled bacon. Broil for 3-5 minutes or until the cheese is melted and bubbly.
Notes
- Chef tip: For a vegetarian version, omit the bacon and add your favorite toppings like spinach, mushrooms, or bell peppers.
- Best substitution: If you don't have garlic powder, you can use 1 clove of minced garlic instead.
- Make-ahead: See storage notes above.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potato skins are not crisping up, try broiling them for a few minutes longer or flipping them over to crisp up the other side.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through. Note that this may make the potato skins soggy.
- Make ahead: Potato skins are best enjoyed fresh, but you can prepare the potato skins ahead of time and store them in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 20g
- Carbs: 30g
- Fiber: 3g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 40mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Cheesy Potato Skins with Bacon – Better Than Takeout FAQs
While you can prepare the potato skins ahead of time, they are best enjoyed fresh. See storage notes above for more information.
If your potato skins are not crispy, it's likely because they were overcrowded on the baking sheet or not broiled long enough. See troubleshooting notes above for more information.
Yes, you can make these in the air fryer. Cook at 400°F (200°C) for 10-15 minutes or until crispy and the cheese is melted.
If you don't have bacon, you can use cooked breakfast sausage, ham, or omit it altogether for a vegetarian version.
While you can freeze the cooked potato skins, the texture may not be as crispy when reheated.
A Warm Final Note
I can’t wait for you to try Crispy Cheesy Potato Skins with Bacon – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
