Cheddar Oven Baked Potato Skins

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Golden, crispy potato boats piled high with melted cheddar, smoky bacon, and a cool dollop of sour cream – these Cheddar Oven Baked Potato Skins are the kind of appetizer that disappears the second the plate hits the table. Every bite has that perfect contrast of crunchy edges, fluffy potato, and gooey cheese.

They’re just right for game day spreads, casual parties, or a cozy movie night at home. You can bake the potatoes ahead, then load and reheat them when you’re ready to serve, so hosting feels relaxed instead of rushed.

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What Potatoes Work Best for Cheddar Oven Baked Potato Skins?

For sturdy, scoopable potato skins, russet potatoes are your best friend. Their thick skins crisp up beautifully in the oven, while the starchy interior turns light and fluffy before you scoop some of it out. Medium potatoes give you the best ratio of crispy shell to cheesy filling – big enough to feel satisfying but still perfect as finger food.

If you’re cooking for a crowd, choose potatoes that are similar in size so they bake evenly. Give them a quick scrub, pat them dry, and don’t skip the oil and salt rub – that’s what helps the skins get that craveable, restaurant-style crunch.

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Ingredients for Cheddar Oven Baked Potato Skins

Russet potatoes – The star of the show. Their sturdy skins hold up to scooping and stuffing, and the insides bake into fluffy potato you can lightly mash back into the shells.

Olive oil – Brushed over the potato skins to help them crisp and brown in the oven while adding a light, savory flavor.

Salt and black pepper – Simple seasoning that brings out the natural flavor of the potatoes and keeps the filling from tasting flat.

Garlic powder – Adds a subtle savory depth to the potatoes without the harsh bite of raw garlic.

Sharp cheddar cheese – Melts into a gooey, stretchy blanket over the potato, giving every bite big cheesy flavor that balances the salty bacon.

Cooked bacon – Crumbled over the top for smoky richness and a bit of crunch. It’s what makes these skins feel like a mini baked potato bar.

Butter – Mixed into the scooped potato for a richer, creamier texture and extra flavor.

Sour cream – Served on the side or dolloped on top for a cool, tangy contrast to the hot, cheesy potato.

Green onions (scallions) – Sprinkled over at the end to add a pop of color and fresh, mild onion bite.

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How To Make the Cheddar Oven Baked Potato Skins

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub the russet potatoes well, then dry them completely. Prick each potato a few times with a fork. Rub them all over with olive oil and sprinkle with salt. Place directly on the oven rack or on a baking sheet and bake for 45–55 minutes, until the skins feel crisp and the centers are fork-tender. Let them cool until you can handle them comfortably.

Step 2: Halve and Hollow

Slice each potato in half lengthwise. Use a small spoon to gently scoop out most of the fluffy interior, leaving about a 1/4-inch layer of potato attached to the skin so the shells stay sturdy. Transfer the scooped potato to a bowl – you’ll use some of it for the filling.

Step 3: Season the Filling

To the bowl of warm potato, add melted butter, a pinch of salt and pepper, and garlic powder. Lightly mash everything together until it’s soft and well combined but still a bit rustic, not completely smooth. Taste and adjust the seasoning if needed.

Step 4: Crisp the Skins

Place the hollowed potato shells cut side down on a lightly oiled baking sheet. Brush or spray the outside with a bit more olive oil. Bake for 8–10 minutes, until the skins start to brown and crisp around the edges. This extra step keeps them from going soggy once they’re filled.

Step 5: Stuff and Top

Flip the crispy potato skins cut side up. Spoon a small amount of the seasoned potato mixture back into each shell, spreading it in an even layer. Top generously with shredded sharp cheddar cheese, making sure it reaches the edges. Sprinkle each piece with crumbled bacon.

Step 6: Final Bake and Garnish

Return the pan to the oven and bake for another 8–10 minutes, or until the cheese is fully melted, bubbly, and beginning to brown in spots. Remove from the oven and let the potato skins sit for a couple of minutes. Finish with a scatter of sliced green onions. Serve warm with sour cream on the side for dipping or dolloping.

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Serving and Storing Cheddar Oven Baked Potato Skins

Serve these Cheddar Oven Baked Potato Skins piping hot while the cheese is melty and the skins are still crisp. Arrange them on a platter with a bowl of sour cream in the center and an extra sprinkle of bacon and green onions over the top for a restaurant-style presentation.

If you’re planning ahead, you can bake and scoop the potatoes, then crisp the shells and add the filling and toppings right before your guests arrive. They reheat beautifully in the oven, which makes them a great make-ahead party appetizer.

Leftovers can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the potato skins on a baking sheet and warm them in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crisp again. Avoid microwaving, as it tends to soften the skins.

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What to Serve With Cheddar Oven Baked Potato Skins?

Zesty Dips

Serve with extra sour cream, ranch dressing, or a creamy spicy dip to give guests options for dunking every cheesy bite.

Fresh Green Salad

Balance the richness of the potato skins with a crisp salad tossed in a tangy vinaigrette – it keeps the meal feeling lighter.

Grilled or Baked Chicken

Pair these with something simple like grilled chicken breasts or Copycat Longhorn Parmesan Crusted Chicken for a complete dinner that still feels fun.

Hearty Soups

These potato skins are fantastic alongside cozy bowls of soup – think broccoli cheddar, bean soups, or a comforting chili.

Game Day Snack Board

Add them to a snack board with wings, veggie sticks, and chips so everyone can mix and match flavors on game day.

Fresh Veggie Sticks

Carrot sticks, celery, and bell pepper strips add crunch and brightness next to the richer, cheesy potatoes.

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Want More Appetizer Ideas?

If Cheddar Oven Baked Potato Skins are a hit at your table, you’ll love exploring more easy appetizer recipes from ChefAlchemy:

• Try these bite-sized Taco Ranch Bites when you want a flavor-packed mini treat with Tex-Mex flair.
• Bake a batch of Deep Dish Pizza Cupcakes for a fun, kid-friendly twist on pizza night.
• Dip your favorite chips into The Ultimate Spicy Ranch Taco Dip for a creamy, bold party bowl.
• Keep the cheesy theme going with Cheesy Rotel Ranch Queso that’s perfect for sharing.
• For a classy bite-sized starter, make Cheesy Thumbprint Appetizers with Hot Pepper Jelly, offering a sweet-heat contrast to the potato skins.

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Save This Pin For Later

📌 Save this Cheddar Oven Baked Potato Skins recipe to your Pinterest appetizer or game day board so you can find it anytime a craving hits.

When you make it, come back and share how you topped yours. Did you go classic with cheddar and bacon, or add jalapeños, extra spices, or a different cheese blend? Maybe you turned them into a full meal with a big salad or a pot of soup.

I always love hearing how you customize these recipes in your own kitchen. Questions are welcome too – let’s help each other cook smarter and enjoy every bite.

Explore beautifully curated health-boosting drinks and more fresh recipe inspiration on ChefAlchemy’s collections over on Pinterest: ChefAlchemy on Pinterest.

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