This easy and delicious Pioneer Woman Potato Skins recipe is a perfect appetizer or snack for any occasion. Crispy on the outside and creamy on the inside, these potato skins are topped with melted cheddar cheese, crispy bacon, and a dollop of sour cream. Customize with your favorite toppings for a tasty treat!
Ingredients Needed
- 8 small russet potatoes (about 2 1/2 lbs.)
- 4 Tbsp. canola oil, divided
- 2 Tbsp. butter
- Kosher salt, to taste
- 1 1/2 cups grated cheddar cheese
- 8 slices thick-cut peppered bacon, cooked and chopped
- 1/2 cup sour cream
- 2 green onions, sliced
How To Make Potato Skins
- Preheat the Oven: Preheat your oven to 400°F.
- Prepare the Potatoes: Scrub the potatoes clean and pat them dry. Rub 2 tablespoons of canola oil over the skins, ensuring they are fully coated.
- Bake the Potatoes: Place the oiled potatoes on a baking sheet and bake for 30 to 40 minutes, until the skin is crispy and the potatoes are tender. Remove from the oven and let them cool for about 10 minutes.
- Cut and Scoop: Slice the potatoes in half lengthwise. Use a spoon to scoop out the insides, leaving a small amount of potato in the skins.
- Prepare the Butter-Oil Mixture: In a saucepan or microwave-safe bowl, melt the butter and remaining 2 tablespoons of canola oil. Brush the mixture onto both the outside and inside of the potato skins, then sprinkle the insides with salt.
- Crisp the Skins: Place the potato halves face-down on the baking sheet and bake for 5 to 8 minutes. Flip them over with tongs and continue baking for another 8 to 10 minutes, until the edges turn golden brown.
- Add Toppings: Remove from the oven and sprinkle the insides of the skins with grated cheddar cheese and chopped bacon. Return to the oven for 3 to 4 minutes, or until the cheese has melted.
- Serve: Top with sour cream and sliced green onions. Serve immediately and enjoy!
Recipe Tips
- Use Russet Potatoes: Russet potatoes are the best choice for potato skins because their thick skin holds up well during baking and gives you that perfect crisp texture.
- Bake Potatoes Until Tender: Make sure the potatoes are fully tender before scooping them out. This helps create a soft interior and makes the skins easier to handle.
- Brush Oil and Butter Generously: Don’t skimp on the oil and butter when brushing the skins. This ensures they get crispy and golden, giving you that delicious crunch.
- Crisp the Potato Skins: After scooping out the insides, bake the potato skins face-down to get a crisp exterior. Turning them over towards the end lets the edges get perfectly golden.
- Add Toppings While Hot: Add the cheese and bacon right after the skins come out of the oven so the cheese melts perfectly. This makes the skins extra cheesy and flavorful.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover potato skins cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
- Freeze: For freezing, place leftover potato skins in a freezer-safe container or bag and freeze for up to 1 month.
- Reheating: Reheat leftover potato skins by placing them on a baking sheet at 400°F for about 10 minutes, or until the cheese is melted and the skins are crispy again.
Nutrition Facts
Serving Size: 1 serving (from 6 total servings)
- Calories: 330 kcal
- Total Fat: 16 g
- Saturated Fat: 8 g
- Cholesterol: 33 mg
- Sodium: 175 mg
- Potassium: 913 mg
- Total Carbohydrate: 39 g
- Dietary Fiber: 3 g
- Sugars: 1 g
- Protein: 9 g
More Pioneer Woman Recipes:
Pioneer Woman Potato Skins
Description
This easy and delicious Pioneer Woman Potato Skins recipe is a perfect appetizer or snack for any occasion. Crispy on the outside and creamy on the inside, these potato skins are topped with melted cheddar cheese, crispy bacon, and a dollop of sour cream. Customize with your favorite toppings for a tasty treat!
Ingredients
Instructions
- 1. Preheat the Oven: Preheat your oven to 400°F.
- 2. Prepare the Potatoes: Scrub the potatoes clean and pat them dry. Rub 2 tablespoons of canola oil over the skins, ensuring they are fully coated.
- 3. Bake the Potatoes: Place the oiled potatoes on a baking sheet and bake for 30 to 40 minutes, until the skin is crispy and the potatoes are tender. Remove from the oven and let them cool for about 10 minutes.
- 4. Cut and Scoop: Slice the potatoes in half lengthwise. Use a spoon to scoop out the insides, leaving a small amount of potato in the skins.
- Prepare the Butter-Oil Mixture: In a saucepan or microwave-safe bowl, melt the butter and remaining 2 tablespoons of canola oil. Brush the mixture onto both the outside and inside of the potato skins, then sprinkle the insides with salt.
- Crisp the Skins: Place the potato halves face-down on the baking sheet and bake for 5 to 8 minutes. Flip them over with tongs and continue baking for another 8 to 10 minutes, until the edges turn golden brown.
- Add Toppings: Remove from the oven and sprinkle the insides of the skins with grated cheddar cheese and chopped bacon. Return to the oven for 3 to 4 minutes, or until the cheese has melted.
- Serve: Top with sour cream and sliced green onions. Serve immediately and enjoy!
Notes
- Use Russet Potatoes: Russet potatoes are the best choice for potato skins because their thick skin holds up well during baking and gives you that perfect crisp texture.
- Bake Potatoes Until Tender: Make sure the potatoes are fully tender before scooping them out. This helps create a soft interior and makes the skins easier to handle.
- Brush Oil and Butter Generously: Don’t skimp on the oil and butter when brushing the skins. This ensures they get crispy and golden, giving you that delicious crunch.
- Crisp the Potato Skins: After scooping out the insides, bake the potato skins face-down to get a crisp exterior. Turning them over towards the end lets the edges get perfectly golden.
- Add Toppings While Hot: Add the cheese and bacon right after the skins come out of the oven so the cheese melts perfectly. This makes the skins extra cheesy and flavorful.
Pioneer Woman Potato Skins