Get out your baking sheet and make a batch of Potato Skins for your next game day, or any-day enjoyment!
Who doesn’t love potato skins? They are typical game-day fare, yet I can’t think of anyone I know who wouldn’t say yes to them any day of the week. They are versatile, easy to prepare, and utterly delicious. It’s no surprise that they are on the menu at most sports bars and many restaurants.
Loaded potato skins were a standard fixture on the table whenever we went out to eat when my kids were young. Everyone loved them, and I just couldn’t say no myself. I used to tell myself that they weren’t that bad because the insides of the potatoes were scooped out, leaving only the fiber-filled skin. Yes, it’s clear now I was deluding myself by ignoring all the calorie-laden toppings.
At least today, when I make them at home, I can control the toppings to make them healthier. I’ve learned to appreciate the flavor and tang that plain Greek yogurt brings to these spuds, rather than sour cream. Yes, it’s not the same, but my brain is making those decisions these days.
I’ve also discovered that baking or air-frying the potatoes yields much tastier results than frying in oil. So that’s another plus—no more greasy mess. Baking the skins at a high heat is what gives them their firm texture, making them ready to eat with your hands. After all, that’s the only way to eat potato skins.
Go international with potato skins!
Everyone loves international cuisine, and there’s no reason to settle for the same old potato skins when you have a culinary palette of flavors at your disposal. So let’s take a look at various options for flavor combinations that will take your spuds on an international journey. Use any variety of ingredients from the lists below to create these fun flavor sensations.
- Italian: Marinara or Pizza Sauce, mozzarella cheese, sausage or sliced meatballs, pieces of breaded chicken cutlets, mushrooms, sundried tomatoes, pepperoncini, green peppers, and olives.
- Mexican: Salsa or Enchilada Sauce (red or green), cheddar or Monterey Jack (or pepper jack) cheese, refried or black beans, taco meat or chorizo, shredded or fajita chicken, sautéed peppers and onions, chopped tomatoes, avocados, jalapeños, black olives, sour cream, and guacamole.
- Thai: Peanut Sauce, shredded chicken, grated carrots, chopped cucumber, sliced jalapeños, chopped peanuts, and chopped cilantro.
- Greek: Tzatziki or Hummus, feta cheese, chopped tomatoes, sundried tomatoes, sliced red onions, and Kalamata olives.
How do I store leftovers?
Leftover potato skins (is there even such a thing?) should be cooled to room temperature before refrigerating them in an airtight container for up to 2 days. They are better stored without added cold toppings. Reheat them in the oven or an air fryer to crisp them up. You can microwave them if you don’t care about keeping them crispy. Freeze unfilled potato skins on a baking sheet, then store them in freezer containers or zippered bags (better) for up to 3 months. They can be baked from frozen and then filled as directed in the recipe.
Serving suggestions
Potato skins earn their way for any game-day party. Serve them with other typical party or buffet appetizers, such as Cajun Wings, Bloody Mary Deviled Eggs, Grape Jelly Meatballs, Fried Cheese, and Caprese Skewers. With a spread like this, no one will be that upset if their team loses, I’ve seen it happen. Well, maybe a little upset, but the delicious food will help ease the pain.
Ingredients
- 6 small to medium russet potatoes
- 2 tablespoons olive oil divided
- Salt to taste
- Freshly ground black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- 5 ounces shredded cheddar cheese
- 6 slices bacon cooked and chopped
- 1/2 cup sour cream optional
- 2 green onions thinly sliced
Instructions
- Preheat your oven to 400°F. Scrub the potatoes, poke holes in each with a fork, then rub with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45-55 minutes until tender.
- Remove the potatoes from the oven and let them cool until you can handle them. Cut each potato in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch-thick shell.
- Brush the potato skins with olive oil and season with salt and pepper. Sprinkle with garlic and onion powders.
- Place the skins cut side down on a baking sheet and bake at 450°F for 10-15 minutes until crisp. Flip the skins, sprinkle with shredded cheddar cheese and bacon, and bake for 5 more minutes until the cheese melts. Top with sour cream and green onions before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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