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Pioneer Woman Potato Skins

Pioneer Woman Potato Skins - recipe card
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Crispy, golden potato skins loaded with melted cheddar, tangy sour cream, and fresh chives. Each bite is a perfect balance of crunchy edges and creamy, savory toppings, making these an irresistible appetizer or snack.

Ingredients

Scale
  • 4 medium russet potatoes (about 6 oz / 170 g each), scrubbed
  • 2 tbsp olive oil, divided
  • 1/2 tsp kosher salt, plus more for seasoning
  • 1/4 tsp freshly ground black pepper
  • 1 cup (4 oz / 115 g) shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 2 tbsp fresh chives, finely chopped

Instructions

  1. Preheat oven to 400°F (200°C). Pierce each potato several times with a fork to allow steam to escape. Rub each potato with 1 teaspoon of the olive oil and season lightly with salt. Place potatoes directly on the middle oven rack and bake for 50-60 minutes, until the skins are crisp and a knife easily pierces the center. Alternatively, you can place them on a baking sheet for easier handling.
  2. Remove potatoes from oven and let rest until cool enough to handle, about 10 minutes. Increase oven temperature to 450°F (230°C) for the second bake.
  3. When cool, cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch (0.6 cm) shell attached to the skin. Reserve the scooped potato for another use (like mashed potatoes or soup). Place the skins cut-side up on a baking sheet lined with parchment paper.
  4. Brush the inside and outside of each potato skin with the remaining olive oil (about 1 1/2 tablespoons total). Sprinkle the inside of each skin with a pinch of salt and pepper. This step ensures the skins crisp up beautifully during the second bake.
  5. Bake the oiled potato skins at 450°F (230°C) for 10 minutes, until they are golden brown and sizzling. Use tongs to flip each skin so the cut side faces down and bake for another 5 minutes to crisp the outer shell. The skins should feel dry and crispy to the touch.
  6. Remove the baking sheet from the oven and carefully flip the skins cut-side up again. Evenly divide the shredded cheddar cheese among the potato skins, filling each cavity generously.
  7. Return the skins to the oven and bake for 3-5 minutes, until the cheese is fully melted and bubbling. Watch closely to prevent burning.
  8. Transfer the potato skins to a serving platter. Top each with a dollop of sour cream (about 1 tablespoon per skin) and sprinkle with chopped chives. Serve immediately while hot and crispy.
  9. If you prefer a vegetarian version, simply omit any bacon (this recipe is already vegetarian). For a spicier kick, sprinkle with a pinch of smoked paprika or cayenne before serving.

Notes

Storage: Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 5-7 minutes, or until crispy. Freezing: Freeze un-topped, baked potato skins in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen directly in a 400°F (200°C) oven for 10-12 minutes, then add toppings. Not recommended to freeze after topping.

Nutrition

Keywords: potato skins, loaded potato skins, crispy potato skins, baked potato skins, appetizer, snack, cheddar, sour cream, chives, game day, party food, vegetarian potato skins

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-potato-skins/