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Party Potato Skins

These homemade potato skins are absolutely scrumptious and way better than what you can get in a restaurant. Tailor them to suit your tastes and they’ll soon become a staple in your recipe repertoire!

Party Potato Skins Recipe

I don’t know anybody who doesn’t love a, crispy on the outside, tender on the inside restaurant-style potato skin. Do you?

You know the ones. They’re at all of your favorite restaurants.


Homemade potato skins are packed full of crispy bacon, sharp cheddar cheese that has been melted to gooey goodness and then topped with chopped green onions for that bite of mild oniony freshness. 

Then, right before eating, you spoon a nice big dollop of cold sour cream on for that contrast of flavor and temperature!! Oh Yeah!

While I would usually serve these as appetizers, they actually worked quite well as a side dish to our prime rib and crab leg dinner. 

In this particular case, I thought a whole baked potato would have been a little too ordinary and boring, but a potato skin or two served alongside the surf and turf added just the right pizazz on the plate.

Here is the “method” I used to make my skins. Feel free to adjust the number of potatoes you use depending on the number of people you’re serving.

Also, play around with the ingredients and tailor them to your own preferences.  The possibilities are endless so make them your own. Remember this is just a method so have fun with them.


5 medium-size baking potatoes (cooked whole, and allowed to cool completely) *I used the microwave*
Canola oil  (enough to fill your large dutch oven with 2″ of oil)
Shredded sharp cheddar cheese
1/2 pound bacon, cooked and crumbled
Green onions, chopped
salt, pepper, and garlic powder
Sour cream (optional)

-After the potatoes have cooled, cut each in half and use a spoon to scoop out a well in the center of each half.
-Meanwhile, heat the oil over a medium-high heat to 365 – 375 degrees.
-Carefully add a few skins at a time to the hot oil, using tongs making sure to place them gently in the oil and not overcrowding the pan
-Allow them to fry on each side (turning them carefully) for approximately 4-5 minutes, or until they’re just starting to turn a nice golden brown.
-Remove the skins from the oil, letting the excess oil drip back into the pot.
-Place the fried skins on a prepared baking sheet and season each skin with salt, pepper and garlic powder to taste.
-Complete the process with the remaining skins.
-Once they’re all fried, add the cooked bacon, cheese and green onions to the well in each potato, being generous with the fillings.
-Refrigerate until ready to bake and serve, or bake immediately in a preheated 350-degree oven until the cheese is completely melted and is ooey, gooey 🙂
-Serve with a nice dollop of cold sour cream or even Greek yogurt (tzatziki sauce would also be nice).


The next picture was taken with my iphone so sorry if it’s a little blurry…

So, the next time somebody says to you “Give me some skin”, this is what they’re talking about! LOL

May your plate always be filled with delicious food that has been cooked with much love!!!

Until we eat again,

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Sunday 6th of January 2013

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Wednesday 2nd of January 2013

Happy New Year Renee! I absolutely love potato skins! Sometimes I find that some restaurants leave too much potato in them so I'm hesitant to order without asking. Making your own allows you to leave just the right amount of potato in the skin before burying it all under piles of bacon, cheese and green onion. Happy to see that you don't skimp on the bacon either :) I'm sure your guests enjoyed them immensely.