Why You’ll Love This Recipe
This recipe for baked potato skins is incredibly versatile, offering a crispy exterior with a soft, flavorful filling. Whether you serve them at a family gathering, during football season, or at a cozy movie night, these potato skins are sure to satisfy. With savory beef, sharp cheddar cheese, and a hint of garlic and onion, each bite is packed with goodness. Plus, they’re easy to make, making them the perfect appetizer for any casual gathering.
Ing
redients
redients(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 6 small to medium Russet Potatoes
- 1 ½ tablespoons canola oil or olive oil
- Sea salt
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar cheese
- ½ cup finely shredded Monterey Jack cheese
- 1 cup cooked and crumbled beef
- 1 green onion, finely sliced
- Sour cream (optional)
Directions
- Preheat the oven to 375°F (190°C).
- Scrub, dry, and poke the potatoes 8-10 times with a fork. Rub them with oil and sprinkle generously with sea salt. Place them on a baking sheet and bake for 50-60 minutes, or until cooked through. Let them cool.
- Once cooled, cut the potatoes in half lengthwise. Scoop out the flesh, leaving about ¼ to ½ inch of potato around the skin.
- Preheat the oven to 450°F (230°C). Melt butter and stir in garlic and onion powders. Brush the butter mixture over both sides of the potato skins.
- Return the potato skins to the oven for 10 minutes. Flip and bake for another 10 minutes, until crispy.
- Evenly distribute the shredded cheddar, Monterey Jack, and crumbled beef on each potato skin. Return them to the oven for 5 minutes or until the cheese melts.
- Top with sliced green onions and a dollop of sour cream, if desired. Serve immediately.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
Variations
- Jalapeno Popper Potato Skins: Add sliced jalapenos on top with your cheese and beef for a spicy kick.
- Hawaiian Potato Skins: Swap in mozzarella cheese and top with cubed smoked ham and pineapple.
- Taco Potato Skins: Top with taco-seasoned ground beef, shredded cheddar, pico de gallo, and sour cream for a Tex-Mex twist.
- Chili Potato Skins: Use leftover chili in place of beef for a hearty alternative.
Storage/Reheating
Store any leftover potato skins in an airtight container in the fridge for up to 2-3 days. To reheat, place them on a baking sheet in a preheated 375°F oven for 10-15 minutes until crispy again. You can also microwave them, but they may not retain their crispiness.
FAQs
1. Can I use other types of potatoes for this recipe?
Yes, but russet potatoes are recommended because their thick skins provide the best texture for crispiness.
2. Can I make potato skins ahead of time?
Yes, you can prepare the potato skins up to the point of filling them with cheese and beef, then store them in the fridge. Just bake them off when you’re ready to serve.
3. Can I freeze leftover potato skins?
Yes, you can freeze them after baking. Place them in an airtight container or freezer bag. Reheat in the oven when ready to eat.
4. What can I serve with potato skins?
Potato skins are great on their own, but you can pair them with a side of sour cream, guacamole, or a simple salad for a complete meal.
5. Can I use turkey beef instead of regular beef?
Yes, turkey beef can be substituted for regular beef for a lighter option.
6. What if I don’t have green onions?
Chives or finely diced regular onions can be used as a substitute for green onions.
7. How do I make the potato skins extra crispy?
Be sure to brush both sides of the skins with butter and bake them for the full recommended time, flipping halfway through.
8. Can I use pre-shredded cheese?
While pre-shredded cheese works, freshly shredded cheese melts better and has a smoother texture.
9. Can I add more toppings to my potato skins?
Absolutely! Try adding sour cream, guacamole, or even a sprinkle of fresh herbs like parsley for extra flavor.
10. How do I make sure the potato skins don’t get soggy?
Make sure to bake the potatoes thoroughly before scooping out the flesh. The oil and butter coating also help keep them crispy.
Conclusion
Baked potato skins are an easy and delicious appetizer that is always a hit. With their perfect combination of crispy skin, melted cheese, savory beef, and fresh toppings, they make any gathering feel special. Plus, they’re customizable, so you can get creative with toppings to suit your preferences. Enjoy these perfect potato skins at your next get-together or as a savory snack!
Baked Potato Skins
These Baked Potato Skins are the ultimate appetizer, perfect for any occasion. Crispy russet potato skins filled with savory beef, sharp cheddar, and Monterey Jack cheeses create a mouthwatering treat. Whether for game day, a party, or a cozy movie night, these loaded potato skins will be a hit at your next gathering. With simple ingredients and easy steps, you'll enjoy homemade flavor that beats the restaurant version every time. Top them with fresh green onions and sour cream for the perfect finishing touch.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American
Ingredients
- 6 small to medium Russet Potatoes
- 1 ½ tablespoons canola oil or olive oil
- Sea salt
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar cheese
- ½ cup finely shredded Monterey Jack cheese
- 1 cup cooked and crumbled beef
- 1 green onion, finely sliced
- Sour cream (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Scrub, dry, and poke the potatoes 8-10 times with a fork. Rub them with oil and sprinkle generously with sea salt. Place them on a baking sheet and bake for 50-60 minutes, or until cooked through. Let them cool.
- Once cooled, cut the potatoes in half lengthwise. Scoop out the flesh, leaving about ¼ to ½ inch of potato around the skin.
- Preheat the oven to 450°F (230°C). Melt butter and stir in garlic and onion powders. Brush the butter mixture over both sides of the potato skins.
- Return the potato skins to the oven for 10 minutes. Flip and bake for another 10 minutes, until crispy.
- Evenly distribute the shredded cheddar, Monterey Jack, and crumbled beef on each potato skin. Return them to the oven for 5 minutes or until the cheese melts.
- Top with sliced green onions and a dollop of sour cream, if desired. Serve immediately.
Notes
- You can customize your potato skins with various toppings like jalapenos, taco-seasoned beef, or chili for a flavorful twist.
- To make these potato skins lighter, you can substitute turkey beef for regular beef.
- Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the oven to retain crispiness.
