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potato skins on a tray with sour cream
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5 from 4 votes

Crispy Baked Potato Skins

These are great as an appetizer, a side dish or for a party, like the superbowl!
Prep Time10 mins
Cook Time30 mins
Total Time26 mins
Course: Appetizer
Cuisine: American
Servings: 16
Calories: 116kcal


  • 6-8 red potatoes
  • 4 TBS melted butter or margarine
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 6-8 bacon strips cooked and crumbled
  • shredded cheddar cheese
  • shredded Parmesan cheese
  • coarse sea salt
  • sliced green onion or minced purple onion


  • Wash and scrub red potatoes. In pressure cooker place 1 cup water and rack. Place red potatoes in and seal. Cook for 20 minutes quick release. If they are not fork tender when finished add a few more minute and cook again.
  • After potatoes have been baked cut them in half lengthwise, scoop out the pulp leaving about 1/4 inch in shell. BE SURE TO FIRM HOLD THE EDGES SO THE SKIN DOESNT TEAR. (see photo in post)
  • Place potato skins flesh side down on a parchment lined baking sheet.
  • Combine butter, garlic powder.
  • Brush over skin.
  • Bake at 475 degrees skin side up for 7 minutes. Turn over and sprinkle bacon, cheddar cheese and chicves inside skins and bake 7 minutes(or until cheese is melted).
  • Top with sour cream serve immediately.



Serving: 1g | Calories: 116kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 94mg | Potassium: 380mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg