Golden, crispy potato shells loaded with melty cheddar, smoky bacon, and fresh green onions—these Cheddar Oven Baked Potato Skins are the kind of appetizer that disappears the moment the plate hits the table. They taste just like your favorite restaurant version, but they’re surprisingly easy to put together at home.

Whether you’re planning a game-day spread, a casual weekend get-together, or just craving a fun Friday night snack dinner, these potato skins deliver big comfort-food vibes. With a little planning, you can even bake the potatoes ahead of time so assembling them later is a breeze.

What Potatoes Work Best for Cheddar Oven Baked Potato Skins?

For the very best texture, choose sturdy russet potatoes. Their thick skins crisp beautifully in the oven while the fluffy interior gives you just enough soft potato to hold all that cheese and bacon. Medium-sized potatoes work well here—they’re big enough to feel indulgent but still easy to pick up with your hands.

If you can, look for potatoes that are uniform in size so they cook evenly. Give them a good scrub, dry them well, and don’t skip rubbing them with oil and salt before baking. That step seasons the skins and helps them crisp instead of shriveling.

Ingredients for Cheddar Oven Baked Potato Skins

Russet potatoes
Sturdy, floury russets are ideal because their skins crisp up while the centers become fluffy and easy to scoop. They also hold their shape when you pile on cheese, bacon, and toppings.

Olive oil
Rubbing the potatoes with a thin coat of oil before baking helps the skins blister and crisp. It also carries the salt so every bite has flavor from the outside in.

Kosher salt and black pepper
Salt seasons the skins and the flesh, while black pepper adds a gentle bite that keeps each potato skin from tasting flat.

Unsalted butter
Melted butter brushed over the hollowed-out shells gives you that rich, restaurant-style flavor. It also helps the edges turn deeply golden and crisp.

Garlic powder
Just a pinch of garlic powder adds a savory backbone that works beautifully with the cheddar and bacon without overpowering them.

Smoked paprika
This optional spice brings a subtle smokiness and extra color, amplifying the bacon’s flavor and making the potato skins look even more irresistible.

Sharp cheddar cheese
Freshly shredded sharp cheddar melts into gooey pockets of flavor. Sharp cheddar has enough tang to stand up to the potato and bacon without getting lost.

Cooked crispy bacon
Chopped bacon adds salty, smoky crunch. Cooking it until it’s truly crisp means it stays crunchy even after a quick trip back into the oven.

Green onions (scallions)
Thinly sliced green onions bring freshness and a mild onion flavor that brightens each bite and balances the richness of the cheese and bacon.

Sour cream
A cool dollop of sour cream is the classic finishing touch. It adds creamy tang and makes every potato skin taste even more luxurious.

How To Make the Cheddar Oven Baked Potato Skins

Step 1: Bake the Potatoes Until Fluffy

Preheat your oven to 400°F (200°C). Scrub the russet potatoes well, then dry them thoroughly. Rub each potato with a little olive oil and sprinkle generously with kosher salt. Place them directly on the oven rack or on a wire rack set over a baking sheet and bake for 50–60 minutes, or until the skins are crisp and a fork slides easily into the centers.

Step 2: Cool, Halve, and Scoop

Let the potatoes cool just until they’re comfortable to handle—about 10–15 minutes. Slice each one in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4-inch of potato attached to the skin so the shells stay sturdy. Set the scooped-out potato aside for another recipe (think mashed potatoes or a quick potato pancake).

Step 3: Brush with Butter and Crisp the Shells

In a small bowl, stir together the melted butter, garlic powder, smoked paprika, a pinch of salt, and black pepper. Brush this mixture all over the insides and outsides of the potato shells. Arrange the shells cut-side down on a baking sheet and bake for 8–10 minutes. Flip them cut-side up and bake another 5–7 minutes, until the edges are golden and crisp.

Step 4: Load with Cheddar and Bacon

Fill each crisped potato shell with a generous sprinkle of shredded sharp cheddar cheese, then top with crumbled crispy bacon. Return the tray to the oven and bake for 5–7 minutes more, just until the cheese is fully melted and bubbly.

Step 5: Finish with Fresh Toppings and Serve

Remove the potato skins from the oven and immediately scatter sliced green onions over the top so they soften slightly from the residual heat. Serve the Cheddar Oven Baked Potato Skins hot with sour cream on the side, or add a dollop to each one right before they hit the table.

Serving and Storing Cheddar Oven Baked Potato Skins

Cheddar Oven Baked Potato Skins are at their absolute best straight from the oven, when the shells are at peak crispiness and the cheese is molten. Serve them on a warm platter with a bowl of sour cream in the center so everyone can grab, dip, and snack.

If you’re hosting, you can bake and scoop the potatoes several hours ahead of time and even crisp the shells. Just hold off on adding the cheese and bacon until you’re close to serving. That way, you only need a quick final bake to melt everything.

Leftover potato skins can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375°F oven or air fryer for 8–10 minutes, until hot and re-crisped. Avoid microwaving if you can—the skins soften instead of staying crunchy.

What to Serve With Cheddar Oven Baked Potato Skins?

Game-Day Snack Board

Pair these potato skins with chicken wings, crunchy veggie sticks, and a few dips like ranch or blue cheese. They fit right in on any game-day grazing board and disappear faster than the score can change.

Classic Burger Night

Serve the potato skins alongside juicy burgers instead of traditional fries. They’re hearty enough to count as the main side and make burger night feel extra special.

Soup and Snack Dinner

Make a cozy meal by serving the potato skins with a big pot of tomato soup or creamy potato soup. The combination of warm soup and cheesy, crispy potatoes is comfort food at its finest.

Steakhouse-Inspired Dinner

Turn dinner at home into a steakhouse experience by pairing these potato skins with grilled steak or pork chops and a simple green salad.

Party Appetizer Spread

Set a tray of Cheddar Oven Baked Potato Skins next to platters of deviled eggs, meatballs, or mini sliders for a party spread that keeps everyone happily nibbling.

Want More Potato Side Dish Ideas?

If you love these Cheddar Oven Baked Potato Skins, you’ll probably enjoy these other cozy favorites from Savor Queen:

Dad’s Creamy Cheesy Au Gratin Potatoes for layers of tender potatoes in a rich, cheesy sauce.
Parmesan Baked Potatoes when you’re craving ultra-crispy edges with a savory Parmesan crust.
Roasted Rosemary Sweet Potatoes for a slightly sweeter twist that still feels savory and satisfying.
Oven Roasted Smoked Sausage Potatoes when you want a hearty sheet-pan potato dinner with smoky sausage.
Easy Cheesy Scalloped Potatoes for holidays, potlucks, or anytime you need a creamy crowd-pleaser.

Save This Pin For Later

Save this cheesy, crispy potato skin idea to your favorite Pinterest board so it’s easy to find the next time you’re planning a party platter or movie-night snack.

Tried it with a twist—maybe pepper jack instead of cheddar or a drizzle of ranch over the top? I’d love to hear how it turned out, so don’t be shy about sharing your tips, questions, or creative flavor spins in the comments.

Need more inspiration? Explore my daily kitchen creations from Savor Queen on Pinterest—there’s always another cozy dinner, quick appetizer, or sweet treat waiting for you there: follow along here.

Cheddar Oven Baked Potato Skins

Author: Julia Walton
Total Time: 1 hour 30 minutes
Yield: 8 potato skins (4 servings)

Print Recipe

Description

Craving a crowd-pleasing snack that tastes like your favorite sports bar but comes straight from your own oven? These Cheddar Oven Baked Potato Skins deliver ultra-crispy shells overflowing with gooey sharp cheddar, smoky bacon, and cool sour cream. They’re perfect for easy dinner nights, game-day spreads, or when you need fun food ideas that feel a little bit indulgent. Serve them as a hearty appetizer, a movie-night snack, or pair them with a salad for quick dinner ideas—this easy recipe fits right in with your favorite comfort foods and casual entertaining.

Instructions

1. Preheat the oven to 400°F (200°C). Scrub the russet potatoes thoroughly, then dry them well. Rub each potato with olive oil and sprinkle with 1/2 teaspoon of the kosher salt. Place directly on the oven rack or on a wire rack set over a baking sheet.

2. Bake the potatoes for 50–60 minutes, or until the skins are crisp and a fork pierces easily into the centers. Remove from the oven and let cool until they are comfortable to handle, about 10–15 minutes.

3. Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4-inch of potato attached to the skin so the shells stay sturdy. Reserve the scooped potato for another use if desired.

4. In a small bowl, combine the melted butter, remaining 1/2 teaspoon kosher salt, garlic powder, smoked paprika, and black pepper. Brush this mixture over the insides and outsides of each potato shell.

5. Arrange the shells cut-side down on a baking sheet and bake for 8–10 minutes to crisp the skins. Flip them cut-side up and bake another 5–7 minutes, until the edges are golden brown.

6. Divide the shredded sharp cheddar cheese evenly among the potato shells, then sprinkle the crumbled bacon on top of the cheese. Return the tray to the oven and bake for 5–7 minutes, or until the cheese is fully melted and bubbly.

7. Remove the potato skins from the oven and top immediately with sliced green onions. Serve hot with sour cream on the side or add a small dollop of sour cream to each potato skin right before serving.

Notes

For perfectly crisp potato skins, avoid microwaving for reheating—use a hot oven or air fryer instead so the shells stay crunchy and don’t turn soggy.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Appetizer
Method: Baked
Cuisine: American