Baked Potato Skins


Preparation info

  • Servings:


    as an appetizer
    • Difficulty


    • Ready in

      40 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Some of the recipes in this chapter require just the potato flesh without the skin (such as mashed potatoes and gnocchi). While you could simply discard the skins, that would be silly. You would be missing out on an opportunity to make one of my absolute favorite appetizers! Plus, the skins are the most nutritious part of the potato–they have lots of vitamins, minerals, and fiber.


  • 4 baked potatoes
  • Vegetable oil
  • 1 cup grated Cheddar cheese
  • Salt and pepper
  • 2 scallions (both green and white parts), minced
  • Sour cream, for topping


    1. Preheat oven to 450°F.
    2. Slice whole potatoes into quarters and carefully scoop out flesh. Take care not to scoop through the skin; in fact, leave a small amount of potato on the skins. You don’t want them to be too flimsy. If you have a hard time scooping out the cold potatoes, you can microwave them on high for 30 seconds. The heat will loosen up the flesh and make it easier to scoop.
    3. Once you have removed most of the flesh, place potato skins, skin side up, on a baking sheet and brush with vegetable oil. Bake for 10 minutes. Remove the sheet from the oven and flip the skins over.
    4. Divide grated cheese between potato skins. Season with a pinch of salt and pepper.
    5. Return potato skins to the oven and bake until the cheese is well melted and the skins are crispy, 8 to 10 more minutes.
    6. Top with diced scallions and serve immediately with sour cream.