Potato Skins


One of my favorite jobs when I was younger was working as a waitress. I loved the customer service aspect of it, the interpersonal relationships with customers, and of course, food. I worked in a popular family chain, and so our appetizers were pretty standard: mozzarella sticks, boneless wings, spinach dip, and potato skins. I've never really been a die hard potato skin fan until years after having them at the restaurant, and when they're made at home they taste even better. There's something about a crisp double-baked potato topped with gooey melted cheese, sour cream, and any other toppings you can think of. Plus, they're incredible easy to make and serve for any holiday, including New Years Eve.

Potato skins were actually created in hopes to eliminate wasting potato peels and try to make a profit on them. In the late 70s, it was T.G.I. Friday's that invented the potato skin recipe, which has been duplicated many times over by so many franchise restaurants, chefs, foodies, and so on. I mean, for good reason too, because they are just so delicious. Making potato skins seems rather complicated, and I've had a few friends and followers admit to their fear of making them. I'm happy to be that person to break down the recipe for you so that you can feel confident when making them this weekend.

Making potato skins comes down to timing: both for baking the potato, and scooping out the inside of the potato to then bake a second time. In addition to timing, a lot of the work goes into hollowing out the potato halves. Sometimes we can get a little too carried away and scoop too much, or not enough. I prefer a slight amount of potato in the skin, as it adds to the overall flavor and texture of the baked skin, but if you want less potato, scoop out more! Truly, there is no right or wrong way to make potato skins.

Potato Skins Ingredients:

  • Russet potatoes: these are the quintessential potato for baking.
  • Oil: helps with baking the potatoes
  • Cheese: potato skins are not potato skins without mounds of melted cheese.
  • Sour cream: a dollop or two goes a long way
  • Chives: a little green, a little flavor.

Potato Skins Tips and Reminders:

  • If you choose potatoes that are rather large, they will need a little more baking time. Keep this in mind when grocery shopping.
  • Feel free to make the toppings your own: maybe add some buffalo chicken and blue cheese, or add bacon on top to make it a loaded potato skin. The combinations are truly in the eye of the cook.
  • If you made too many, these potato skins reheat well, so go ahead and throw the leftover into a container for later snacking.

I can't promise that you won't be fighting over who gets the last skin on New Years this year, because these are damn good and a crowd pleasing appetizer. These potato skills are excellent for SuperBowl too, so be sure to save this recipe for Game Day in February. Run, don't walk, to the store to grab these ingredients today, I guarantee you'll love these potato skins!

Potato Skins

These crisp, cheesy, and easy to make potato skins are the perfect appetizer for New Years Eve. What's not to love? Potato topped with cheese, sour cream, chives, and any other combinations you can think of. Go ahead, make a double batch, and save some for yourself. I won't tell.



  • 4 large Russet potatoes
  • 2 tbsp olive oil
  • 2 cups sharp cheddar cheese
  • 1/2 cup sour cream
  • Chives


  • Preheat the oven to 400º. Rinse and scrub the potatoes down, pat dry them, and use a fork to poke holes all around the potato.
  • Lay the potatoes on a baking sheet and drizzle with oil. Bake the potatoes for 1 hour.
  • Let the potatoes cool for 30 minutes prior to slicing open and scooping out the insides.
  • Once the potatoes have cooled, slice them in half lengthwise and scoop out the insides, leaving a small amount of potato in each half. It should look relatively hollow.
  • Add in two large pinches of cheese to each of the halves and bake again for an additional 20 minutes.
  • Take the potato skins out of the oven and let cool for 5 minutes before topping.

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe