Crispy Potato Skins: A Game Day Snack Made Easy


  • 4 small/medium russet (Idaho) potatoes
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder

  • Pinch of cayenne pepper or black pepper
  • 2 tablespoons melted unsalted butter
  • 1 cup shredded sharp cheddar cheese
  • 3 slices bacon, cooked and crumbled
  • 2/3 cup plain Greek yogurt (non-fat is okay)
  • 1/3 cup chopped green onions or 3 tablespoons chopped fresh chives


  1. Bake the Potatoes:

    • Preheat the oven to 425°F.
    • Line a baking sheet with aluminum foil or broiler-safe parchment paper.
    • Scrub and dry the potatoes.
    • Pierce all over with a fork, then rub with oil and ½ teaspoon salt.
    • Bake for 25 minutes, flip, then continue baking for 15 to 25 minutes more (40 to 50 minutes total), until the potatoes pierce easily with a fork.
    • Let rest until cool enough to handle, about 15 minutes.
  2. Halve and Scoop the Potatoes:

    • Halve the potatoes lengthwise, then scoop out the flesh, leaving a thin 1/4- to 1/2-inch thick shell.
    • Reserve the flesh for another use, such as mashed potatoes or soup.
    • Return the potatoes to the baking sheet, flesh-side up.
  3. Prepare the Seasoning:

    • Position a rack in the upper third of your oven and turn the oven to broil.
    • While the potatoes bake, in a small bowl, stir together the remaining 1/4 teaspoon kosher salt, smoked paprika, garlic powder, and cayenne.

  4. Season and Broil the Potatoes:

    • Brush the insides of the scooped potatoes with melted butter.
    • Sprinkle with the seasoning mixture.
    • Sprinkle evenly with the cheddar cheese, then bacon.
    • Return the potatoes to the oven.
    • Broil for 3 to 4 minutes, until the cheese is golden and bubbly.
  5. Serve:

    • Transfer to a serving plate.
    • Top each with a dollop of Greek yogurt and a sprinkle of green onions.


  • For easy and neat bacon cooking, try Oven Baked Bacon or Air Fryer Bacon.

  • For storage, these are best enjoyed the day they are made but can be refrigerated (without the Greek yogurt and chives) for 1 to 2 days.
  • To reheat, place the potato skins in a 425°F oven until heated through (about 5 minutes). Add remaining toppings.
  • Unfortunately, potato skins cannot be frozen as they will become soggy and have an off texture once thawed.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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