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These Potato Skins are easy to make, and even easier to eat! They disappear so fast whenever I make them as an appetizer. They are always a sure bet to never have any leftovers.

I often use small baby potatoes for these and they’re “popper” size. But you can use full sized potatoes as well for larger ones. Typically with the larger ones I’ll cut each half into 2 or 3 wedges to make them more of a finger food.

You can top them with whatever toppings you like. I like to use cheddar cheese, cooked bacon pieces, sour cream and chives. But you can top them with chili, shredded cheese and sour cream; chorizo, green chilies, pepper-jack cheese, and salsa; or anything else you might like on a potato.

You can prepare them ahead of time by baking them, cutting them and scooping out the potato, top them, and, cover then up and refrigerate them, and pop them in the oven before serving time.

Use the scooped out potatoes to make mashed potatoes.

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Recipe List:
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Total Time: 55 Minutes
Servings: 6


  • 6 mini potatoes, or 3 medium-large potatoes
  • olive oil
  • salt and pepper
  • 4 strips bacon, cooked crisp and crumbled
  • 1/2 cup shredded cheddar cheese
  • 4 Tbsp sour cream
  • 2 Tbsp chopped chives


  1. Preheat oven to 400°F. Rub potatoes with oil and sprinkle generously with salt and pepper. Bake until potatoes are cooked through, about 30-45 minutes, depending on the size of your potatoes. Allow to cool enough to handle.

  2. While still warm cut potatoes in half, scooping out a portion of the potatoes, leaving enough skins to have a decent structure to hold the filling. Top with cheddar cheese and bacon bits and bake at 350° for about 10 minutes, until the cheese is melted. Top with sour cream and chives and serve.

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