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This Crispy Potato Skins Recipe has two types of cheese, bacon, and scallions, and is a flavorful appetizer for any occasion. With inspiration from jalapeno poppers, these potato skins also have jalapenos, which you can easily adjust (or omit) to suit your taste preference.

Jalapeno Popper Potato Skins

I’m a pretty big wuss when it comes to spicy food.

What the Pakistani guy at our favorite local restaurant calls “medium” is my absolute limit. And even then I can only get down a bowl of their curry if I have a loaf of their fresh bread in my hand to eat intermittently. Total wimp, I know. (But dang, they like it hot!)

Jalapeno Popper Potato Skins 2

Anyway, if you’re hot food-averse and tend to shy away from anything with jalapeno, I’m here to tell you that this Crispy Potato Skins Recipe is decidedly mild. (However, it’s easy to up the heat factor by adding more jalapenos if that’s your preference.)

And there’s a slight smokiness from bacon, crispiness from the potato skins, and a pop of flavor from scallion.

For the holiday season, in addition to scouting around for new cookie recipes, I’m always looking for new appetizer ideas as well. I like to switch things up for parties and this combo (jalapeno poppers + potato skins) is a fun one to do just that. And be sure to keep this recipe in mind for game-day parties too!

Crispy Potato Skins with Description

How to Make Potato Skins From Scratch

You won’t believe how easy it is to make homemade potato skins! Here are the basic steps:

  1. Wash and pat dry the potatoes. Use a sharp paring knife to poke each potato a couple times (so they don’t explode in the oven!).
  2. Bake the potatoes on the center rack in a preheated 400F oven until a fork easily slides in and out. This takes about 40 to 45 minutes for small potatoes.
  3. Cool the potatoes until you can handle them, and then cut each in half.
  4. Scoop out the potato flesh inside, leaving the skins about 1/4-inch thick.
  5. Add cheese, crisped bacon, scallion, etc. to each potato skin and bake until the cheese is melted.

What Can You Do with the Inside of the Potato When You Make Potato Skins?

Because we only need the skins to make this Crispy Potato Skins Recipe, here are a few ideas to help you use up the inside of the potato:

How Long Will This Crispy Potato Skins Recipe Last in the Fridge?

You can store potato skins in an airtight container in the fridge for up to 3 days. To reheat, place the potato skins on a baking tray and reheat in a preheated 375F oven until warm, about 8 to 12 minutes.

Jalapeno Popper Potato Skins 3

More Appetizer Recipes to Try:

Jalapeno Popper Potato Skins 4

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Crispy Potato Skins Recipe

By: Faith Gorsky
Prep Time20 minutes
Cook Time1 hour 30 minutes
Yields: 6 servings
This Crispy Potato Skins Recipe has two types of cheese, bacon, and scallions, and is a flavorful appetizer for any occasion.

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Ingredients
 

  • 6 small US No. 1 white potatoes (about 1 3/4 lbs/795 g)
  • 1 tablespoon olive oil plus more to oil the casserole dish
  • 1 medium onion thinly sliced
  • 2 jalapenos de-seeded and minced (or more to taste)
  • 1 clove garlic minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3.5 ounces shredded yellow cheddar cheese
  • 3.5 ounces shredded mozzarella cheese
  • 3 strips crispy cooked beef or turkey bacon crumbled
  • 3 scallions green and white parts, thinly sliced

Instructions
 

  • Preheat the oven to 400F. Wash and pat dry the potatoes, and then use a sharp paring knife to poke a few holes in each. Place the potatoes directly onto a rack in the center of the oven. Bake until a fork inserted into the center easily goes in and slides back out, about 40 to 45 minutes. Cool until the potatoes aren’t too hot to handle, then cut each in half and scoop out the inside, leaving the skins about 1/4-inch thick.
  • Turn the oven down to 375F and brush a little olive oil on the inside of a 9 by 13-inch casserole dish.
  • Heat 1 tablespoon olive oil in a medium skillet over medium heat; add the onion and cook until softened and starting to take on a bit of color, about 5 minutes, stirring occasionally. Add the jalapeno, garlic, salt, and pepper, and cook 1 minute more, stirring constantly. Cool slightly.
  • Toss the onion mixture together with the cheddar shreds, mozzarella shreds, and bacon in a medium bowl.
  • Arrange the potato skins in the prepared casserole dish and fill each with the onion/cheese mix.
  • Cover the dish with foil and bake until the cheese is melted, about 25 to 30 minutes. Sprinkle the scallion on top and serve warm.

Notes

  • You can store these potato skins in an airtight container in the fridge for up to 3 days.
  • To reheat, place the potato skins on a baking tray and reheat in a preheated 375F oven until warm, about 8 to 12 minutes.
  • Vegetarian Version: Omit the bacon and add 1/2 teaspoon smoked sweet paprika.
  • Lactose Free Version: Use GO Veggie! shreds instead of cheddar and mozzarella.

Nutrition

Serving: 2potato skins | Calories: 218kcal | Carbohydrates: 13g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 420mg | Potassium: 347mg | Fiber: 2g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 19mg | Calcium: 218mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Appetizer
Cuisine: American
Keyword: Crispy Potato Skins Recipe

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:: GIVEAWAY ::

Now, because I’m crazy about my readers and because I think you’ll be as crazy about GO Veggie! products as I am, I’m thrilled to bring you a giveaway. This product is great for people who can’t or don’t eat cheese for whatever reason. All GO Veggie! products are lactose-free and gluten-free. Their shreds have no cholesterol and no saturated fat, and nearly 1/2 the fat and 1/3 less calories in regular cheddar, as well as 50% more calcium and nearly as much protein. (You can read more about how GO Veggie! compares with regular cheese and cheese alternatives here.) I’m telling you, this is a game-changer.

For this giveaway, GO Veggie! is providing the following prize pack to one lucky winner (thank you for this generous giveaway, GO Veggie!):

  • One $50 gift card to Williams-Sonoma
  • One $50 gift card to the grocery retailer of the winner’s choice
  • Two GO Veggie! free product coupons
  • Three GO Veggie! $1.00 off coupons
  • One GO Veggie! winter hat

To participate in this giveaway, just leave a comment on this post telling me your favorite gooey cheese dish.

For extra entries, you can do any of the following (please leave a separate comment for each):

You do not need to have a blog to enter this giveaway. For shipping purposes, this giveaway is only open to U.S. residents. This giveaway ends December 5, 2014 at 11:59 PM EST. Once the giveaway ends, the winner will be randomly chosen and notified via email. The winner will have three business days to respond with his or her mailing information, otherwise a new winner will be randomly chosen. Good luck to all!

This post was first published on An Edible Mosaic on December 1, 2014. I updated it with more information on March 31, 2020.

Disclosure: I received GO Veggie! products to try for free, and they are providing the prizes for this giveaway; I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own. This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Meet Faith

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181 Comments

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  57. i mean OBVIOUSLY mac and cheese is up pretty high on the list. but other than that, i love quesadillas! sweet potato + black bean + cheese is my favorite combo to make :)

    Reply

  70. I’d try the cheddar shreds. I’m skeptical but I love cheese and this would be a nice way to cut out some fat.

    Reply

  80. Cheese-filled, gooey arancini have been a huge hit in my household of late! More recently we’ve been experienting with variations of this concept – polenta parmesan spinach balls, mozzarella-stuffed buckwheat patties with red onion and capers,and feta-filled chickpea and dill croquettes are just a few that have worked successfully.

    Reply

  88. I am most excited to try the cheddar shreds as I use shredded cheddar the most in my cooking.
    Erin
    fairyfractal at gmail dot com

    Reply

  91. My favorite is homemade mac and cheese with EXTRA cheese and fresh breadcrumbs on top. Thank you for the wonderful giveaway.
    Erin
    fairyfractal at gmail dot com

    Reply

  123. I am most interested in trying Go Veggie!’s lactose and soy free Cheddar slices- they sound delicious as well as healthy

    Reply

  144. Yay! These potato skins sound wonderful — although I have to say I would absolutely not mind upping the jalapeno a bit! Spice forever! :) My favorite cheese dish is that classic of classics: a serious mac & cheese. Thanks for the giveaway opportunity!

    Reply

  153. Oh yes!! My son is severely lactose intolerant and since he didn’t develop the issue until he was in his mid teens, he sorely misses cheese. I’ve seen GoVeggie, but never tried it as other alternative cheeses have left little to be desired. Your photos have me SO trying this! I’m going to surprise him when he comes home from college for Christmas. Thank you!!

    Reply

  159. Cheese makes everything delicious! I recently concocted a Macaroni and Beer Cheese dish that is sooo good and so dang cheesy. It is the ultimate comfort food.

    Reply

  161. I love that you used the lactose free in this recipes since I just found out I can’t do the lactose anymore. YUM

    Reply

  167. My favorite gooey cheese dish is my Trader Joe’s copycat 4 cheese Mac and Cheese! So tasty, but I have to say, I can take the heat (as in spicy!) Would love those little jalapeño potato skins with the heat turned up to high! :)cn98

    Reply

  168. Yum, I love Go Veggie!! It’s super good on a grilled cheese sandwich!! Me and one of my daughters is vegetarian and we trick the rest of the family with this cheese, they can’t tell the difference. Also, super good on homemade pizza!!

    Reply

  179. This dish looks fantastic!

    Cheese on toast, fondue, raclette, pizza, mac & cheese or potato gratin with Gruyère cheese…

    Cheers,

    Rosa

    Reply

  181. Mediums totally my limit too! These look perfect. I’ve never tried this kind of cheese, but am totally intrigued. My favorite gooey/cheesy dish? Traditional cheese dip with rotel!

    Reply

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