Best Potato Crust with Crispy Parmesan Crust
This easy potato skin appetizer is loaded with bacon and cheese and coated with parmesan cheese, making it the best potato skin ever!
These super crisp potato skins are delicious and super easy to make. They are the tastiest potatoes you’ve ever tried! For more potatoes, try Loading Baked Potato Balls, Cheesy Potato Soup, and Potato Salad.
The Secret to the Best Potato Skins
Potato skins have always been one of my favorite appetizers. However, whenever I have them at restaurants, they are either very good or very bland. I experienced this firsthand when I tried them as an appetizer for a New Year’s party.
They’re ok, but you can’t really taste all the flavor unless you add a ton of salt. I did some more research and finally realized what I was missing!
The secret? Make sure the outside is as delicious as the inside! After being brushed with butter, Parmesan, spices, and more, these Parmesan potatoes are super crispy and absolutely delicious! !
This second batch of potato peels was so different from the first! Easily the best potato skins I’ve ever tried.
How to Make Potato Skins
bake. Roast the potatoes first. My potatoes are on the small side and I think this is better for potato skins. I pierced mine on one side with a fork and baked at 400 for 45 minutes.
scoop. Once baked and cooled, cut each potato in half and scoop out the inside (hint: use a cookie scoop), leaving about a 1/4-inch potato shell inside for support. (Don’t throw away the potato puree you scooped out—use it for dinner later! Add some milk, butter, and salt to make some instant mashed potatoes, or use it for our favorite baked potato soup!)
toppings. Combine melted butter, parmesan cheese, and spices in a separate bowl. Brush the butter mixture on the top and bottom of the potato skins. Put back in the oven and bake for 8 minutes. Pull them out, add cheese and bacon, and bake for another 2 minutes.
We like to warm them up with homemade ranch or sour cream. It’s simple!
Potato Skins Ingredients + Tips
If you like to bake potatoes twice, you can also try filling the potato skins. The cheese and bacon are half done! Add some:
- green onion
- Chinese chives
- sour cream
- greek yogurt
Russet potatoes are the best Potato skins as they are very soft and starchy. I know some people like to use red potatoes for flavor. If you like sweet potatoes, you should try our Sweet Potato Skins! Either type, try using small to medium potatoes.
shop Keeps in a container in the refrigerator for 3-5 days.the best method reheat The leftovers are brushed with a little melted butter and put them back in the 400° oven until they are heated through. Alternatively, microwave for a minute or two until warm.
Life is busy, and it’s even bigger when you’re getting ready for a big party.The good news is that you can actually Make this potato peel appetizer ahead of time, freeze, and a day of baking parties! Bake, cool and scoop out potatoes as usual. Add the cheese and bacon bits and put the baking sheet directly into the refrigerator. Once they are frozen, transfer to another container until you need them.
reheat On the day you want to serve the baked potato skins, take them out of the fridge at least an hour before, let them come back to room temperature (they need to be at room temperature or the topping will burn before the potatoes are heated), then put them Place in a 350° oven until cheese is melted (about 10 minutes or so).
We hope you enjoy this recipe as much as we do! They’re the best way to make potato skins, and they’re delicious. 🙂
For a more delicious appetizer with this recipe, try:
Prep time 10 minutes
Cook Time 54 minutes
Total time 1 hour 4 minutes
Serving Size 4
Calories 326 kcal
by Lil’ Luna
- 5 small potatoes
- 3 tablespoons vegetable oil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- black pepper
- 10 pieces bacon cooked and mashed
- Shredded Cheddar Cheese
- sour cream
- green onion/leek
Preheat oven to 400.
Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake for 45-50 minutes. Let cool completely when done.
Cut potatoes lengthwise and scoop out ⅔ of the pulp. Place on a foil-lined baking sheet.
In a small bowl combine oil, parmesan cheese, salt, garlic powder, paprika and pepper. Stir well.
Brush this mixture over the top and bottom of each potato skin.
Bake at 450 degrees for 8 minutes. Add cheese and bacon and bake 2 minutes more.
Sprinkle with green onions or chives.Serve hot with ranch or sour cream
Adapted from the taste of home