'Both crisp and hearty, this snack's one that is often requested by my family,' says Trish Perrin of Keizer, Oregon.
Great recipe! I think some people may be misreading the ingredients, and not realizing that it calls for -baked- potatoes. So...ummmm....already cooked, folks. IMO, a microwaved baked potato doesn't hold a candle to one done in the oven. I guess it depends on if you're going for "easy snack" or "impressive appetizer." I also used unsalted butter in place of the vegetable oil, but I think that's a flavor preference. Before wrapping with foil and baking the potatoes, I rubbed them with butter and lightly coated them with garlic sea salt. Make sure the oven is hot enough! Otherwise you just get over-cooked potatoes and not the crispier skins. Great for a football play-off day! Thanks!
Read MoreI didn't think these were that spectacular. If I ever made them again, I would scoop out more potato before dressing them up, and I would have used the oil mixture a little more sparingly and evenly.
Read MoreGreat recipe! I think some people may be misreading the ingredients, and not realizing that it calls for -baked- potatoes. So...ummmm....already cooked, folks. IMO, a microwaved baked potato doesn't hold a candle to one done in the oven. I guess it depends on if you're going for "easy snack" or "impressive appetizer." I also used unsalted butter in place of the vegetable oil, but I think that's a flavor preference. Before wrapping with foil and baking the potatoes, I rubbed them with butter and lightly coated them with garlic sea salt. Make sure the oven is hot enough! Otherwise you just get over-cooked potatoes and not the crispier skins. Great for a football play-off day! Thanks!
A great way to use the scooped potatos is to put in a bowl, mash with a fork with a little butter or margarine. (of course you can add garlic or whatever season flavor you like) Spread out cresent rolls to form a rectangle push together and cut in half. Put some potato in the middle, fold all four edges up - forming those cute little potato puffs that you get at the supermarket for so much money!! bake at 350 until golden brown. I also do this with leftover mashed potato's. Here get two appetizers in one!
Very good. I baked the potatoes the night before, let them cool and refridgerated them over night. Then I did the next steps in the morning right before I served them.
This was a GREAT recipe to use as a guideline! Thanks! I didn't make skins, I made baked potato wedges! I just cut them in half like they said, and I then quartered them, and left all the potato. I used melted butter instead, and brushed it on the potato, and put them in the oven skin-side down, and baked as recommended for 7 - 9 minutes. Then I added the shredded cheese, and baked until perfect. We then added the cooked bacon, and topped with sour cream and chives, they were FABULOUS! Thanks again!
Simply Wonderful! Very flavorful. We had a small neighbors get together and people raved about how good these potatoes were. Shhhh don't tell anyone, but I used older potatoes that were soft. I wasn't sure if they were going to be any good; they were really fantastic. As others suggested I used the olive oil and using bacon bits really was a time saver. I coated the potato with the oil mixture then baked the potatoes for 1 hr at 425 degrees then let the taters sit for about 15 to 20 minutes before scooping out the insides. I followed by coating one side baking 7 min. then the other side and bakinb 7 min.
These were good. I made the mistake of not leaving enough potato in the skins and they were a little burnt when I took them out. Otherwise, they were very good (and would have been better if I had left 1/4 inch of potato like it said :) I made mashed potatoes with the "pulp" by blending it with sour cream and chives, and garlic salt.
I made these tonight as a trial run for our party for New Years Eve. I also used smaller potatoes which I put in the microwave to get a little soft as to take the pulp out a little easier. I also cut back a little on the oil and used EVOO. I used a pastry brush on the inside and outside. These turned out great. Thanks so much for the recipe.
This recipe was very yummy! I used spray butter, instead of oil (to lighten it up a bit), and the recipe turned out great! I will make this again.
This is a great recipe. I followed it exactly except that I left out the bacon. I took these to a potluck and they were gobbled up. My only complaint is the amount of oil...they were a bit greasy for having been baked. I will definitely make this again!
Didn't change a thing and wouldn't change a thing - except we all agreed they could have used a little more salt. As good or better than any I've ever had anywhere. So crisp! (I've had some that were a little on the limp and soggy side) We also all agreed these were so good we could easily skip dinner and just eat potato skins. I was an absolute rock star with this!
I did myn a bit defrent. I added all the potato I scooped out. This was realy good!
Great recipe! The spices and the parm cheese really set these apart from regular potato skins. I doubled the amount for poker night and they were gone before the first beer was. Thanks for the awesome recipe!
These were delicious. I made 34 skins for our NYE party tonight and only 2 were left by the end of the night. Per another reviewer, I coated the insides of the skins with the oil/cheese mixture and baked for 7 minutes, then turned the skins over, coated the backs, and baked for 7 minutes more. I needed 2 recipes worth of the oil/cheese mixture (one to coat the fronts, and one for the backs), but I didn't need to increase it nearly as much as I expected for the amount that I was doing. We also sprinkled diced tomatoes on top as they came out of the oven.
Just plain awesome. I used smoked paprika since thats all I had on hand. The store was also out of green onions so I used chives, lol. Family just loved these =)
These were excellent. I used olive oil instead of vegetable oil and baked on 400. The potatoes must be baked before you start to make the recipe. I also left a little more potato in than the recipe called for. They turned out perfect. Thanks!
these are one of our favorite sides. i always wash my spuds well and rub them with oil, salt and pepper then bake at 425 for 55 min. it makes for a tasty crisy skin. i let the potatoes cool for about 30 min dont let them get to cooled the inside doesnt scoop out as well. i scrape them out so much that there is hardly any potato left. we like them best that way. i do use butter instead of oil for the inside rub. its a must to have real bacon bits, sour cream, and guacamole. oh so yummy and worth the extra work. our dog loves the leftover potato that we scrape out. he likes the recipe too.
I love this recipe! The potato skins are always a hit when I make them. My only suggestions is to put the potatoes a 13x9 cake pan or something similar. The first time I made the potatoes they were on a cookie sheet and I ended up oil all in the bottom of my oven. It was a huge smokey mess perfect for when my guests showed up. The next time I used the cake pan and it worked great!
I made these tonight and they tasted awesome!! I used bacon fat instead of vegetable oil---more tasty. If you're adding cheese, sour cream and bacon....might as well go all the way and use bacon fat. I'll diet tomorrow! lol
So good and so easy! I microwaved the potatoes and used smaller potatoes and they worked great. The seasoning mix is so tasty that I am going to use it on my roasted potatoes. Yummy!
Delicious. I have some helpful hints: I put the sour cream in a bowl in the center of the potato skins so people could add it based on their own preference. Also, I baked about 8 smaller russet potatoes instead of the 4 large and increased the other ingredients accordingly- I think people prefer a smaller potato skin to eat and plus you make more this way. I baked the potatoes in the morning and then finished everything else when I was close to being ready to serve them. And I flipped the skins over after the first 7 minutes- wasn't sure that was what was intended when the recipe was written but it did ensure that the skins got nice and crispy. I omitted the paprika= not a fan. I know you will enjoy this recipe!
Yum! I had a huge bag of small potatoes and froze a lot of it with bacon (some with cubed ham) and cheese already toped. Froze well, but have to admit they only lasted 3 weeks in the freezer. Was a great last minute treat for meetings and company.
the best thing you could serve at a party!!!! Everone loves these!!! Easy to make!!!
Made these exactly to recipe and they were wonderful. I actually prepared them 24 hours in advance, set them on a cookie sheet in the fridge overnight and popped them into the oven during the party. Perfect make-ahead appetizers!
These are great, and SO easy! I made them eaven easier - instead of brushing with oil, I sprayed with non-stick spray and sprinkled with a specialty garlic/salt mixture I had on hand. Topped as stated - just perfect! And so nice that you don't have to fry them.
My husbands favorite snack. They're incredibly easy to make and taste great. :) If you have a melon ball or something similar, use that to scoop out the inside of the potatoes so it doesn't tear the skin.
Very delicious. I added a few extra spices just to my taste. I will make them again for sure. Thanks for the great recipe Trish
These were delicious... just remember to get BIG baking potatoes because if they are too small the skins don't have enough room for all the good stuff :)
These are 10x better than Fridays potato skins! What's important is to bake the potato first. It seems some people are skipping that step. The best way to bake a potato is to scrub it clean and poke some holes in it on both sides with the tines of a fork. Then rub a bit of olive oil and season with sea salt. Put it straight on the middle rack without aluminum foil. Aluminum foil steams the potato and doesn't allow the skin to get delicously toasted. For a medium sized baking potato, 25 minutes on one side and then turn for 20 minutes on the other side at 400 degrees. The recipe is perfect as is, but I went a little extra with the seasonings and it was absolutely delicious!! Very hearty and filling! A+ recipe
This is my most requested snack. People love them. I've made it with baked potatos and microwaved, and they do turn out better when they're baked. But if you have friends pop in on you, they are still awesome when nuked. Keeper!
These came out really great, but I may have used the wrong kind of potato (Idaho) because my skins were falling apart when I tried to scoop the potato out. The taste was awesome though!
Perfect as is! Time consuming, though! Next time, I will bake the potatoes a day in advance (I used howtobakeapotato.com's instructions), refrigerate overnight, then do this recipe's instructions before serving. These were delicious!! Doubled the recipe!!
Made twice, the first time I baked the skin side up first. The second time I baked potato side up first. The second time came out much better if you like you want the potato crispy like I do. Also mixed cheese with some pepper jack I had left over and it was so delicious. The parm cheese on coating makes the this so good. I just microwaved the potatoes about an hour before serving so they can cool off which makes it easier to shell out centers. Recommend serving straight from oven to get the best "ooohhh it's good" comments.
I used a lot more cheese only because we're cheesy kind of people. Here's a hint: when scooping out the guts of the potato, use a melon baller ~ its much easier to use and you have more control of it and won't rip the skin of the potato. Otherwise ~ FABULOUS!
These were very good. I didn't have a problem with them too greasy, although I slightly reduced the amount of oil. Additionally, I substitued vegetable oil for olive oil to help reduce unhealthy fats. The mistake I made is, I left too much potato on the skin, because I was afraid to scoop them too thin for fear of them being too burnt or crispy. So instead they were cooked perfectly but was too thick with potato. So I think I'm better off listening to the recipe, and scooping more potato off for better flavor. They were still really delicious! Enjoy!
Awesome! I made these tonight and they were delicious! I followed the recipe to a T with the exception of Olive Oil in place Veggie Oil. This recipe is a keeper and I look forward to making them again.
Wow! These were superb and a huge hit at our Memorial Day cookout. I doubled the recipe and used very large baking potatoes that I "baked" in the microwave (3 at a time for 15 mins). Otherwise, followed the recipe to a "t" and these were restaurant quality or better! Thanks for sharing this great recipe Trish!
Great!! I had a girl's Christmas party and since I didn't want to overwhelm them with huge potatoes I used small Yukon Gold. (about 2" long). I baked them the night before and the next day scooped insides out with melon baller. Just before leaving I coated them both sides with oil mixture and placed them skin side up on a baking pan. At party popped them in oven 7 min, turned them over and 7 min more, filled with cheese and bacon and in 2 min the were perfect. Everyone loved them. Thanks for great idea.
These were really amazing! Love it! Pretty simple. I followed the recipe almost exactly, except I used turkey bacon and low fat sour cream to make it a little healthier. Totally recommended!
Great Recipe! I'm new to cooking but love potato skins so I made this for a neighborhood get together. They were a hit. You could put whatever you prefer in them. One change I suggest is to make more of the oil & spice to spread on the skins to be sure you have enough.
Good recipe I also made these for a New Years party and they came out great. I used olive oil instead of vegetable oil. I also used a mixture of pepper jack and cheddar to spice them up a bit. I will absolutely make these again. I totally agree baking the potatoes in the oven is the way to go.
I made this a while back and forgot to rate it - my potato skins turned out great, exactly what I was looking for. It takes a bit to get through all of the steps, but will definitely make again.
This recipe calls for too much oil. It had a great flavor but I had to use a napkin to remove the excess oil. Next time I will use 2 tbl of olive oil.
These baked potato skins taste like are straight from a Steak House restaurant, only better, they are a lot less greasy! I needed to baked them a little longer, to get the crispiness, the kids love em!!!!
This was definitely my go to recipe this holiday season! Most of the get togethers that we went to were finger foods only, and even with using 5 lbs of potatoes, this was the first platter to empty at every party. I haven't had a recipe that I didn't change at all in a long time, but we loved this one exactly as is! Thanks for sharing. :)
I made these for my family and they LOVED them! I baked the potatoes the night before, and the next day when I went to make them, it was so much easier to work with. My family gobbled them all up, they loved it!
We loved these. I just sprayed with Pam & sprinkled my homemade Cajun Seasoning on them. Great stuff!
Very good. I love how crispy they turned out. Maybe a little less salt in the oil mix. My taste buds are swollen!
I always make these for Superbowl Sunday and they are always a hit! I don't change anything to the recipe. :)
These were so good. We made them for a football party and they were a big hit. Thank you very much for the recipe.
I made this recipe for the Superbowl and they were great! It was the perfect game day nosh. Everyone in the family loved these. I will definitely make these again. I accidentally substituted cayenne for the paprika. Since the amount was small, it just added a subtle burn, just enough to be pleasant. Next time, I may add both the paprika and cayenne.
Wonderful! Made it two days in a row. 1st with golden Yukon potatoes (only ones on hand). Then the 2nd day with Russet potatoes. Liked both equally. My husband says we don't have to go to Friday's anymore. I was one that didn't see the 4 "baked" potatoes. Just cut them lengthwise covered them with water and popped them in the microwave for 5- 7 minutes. Oh yeah and the scooped potatoes makes my favorite dish mashed potatoes. Made it quickly by just adding extra butter and ranch dressing.
These were a smash at Super Bowl time last year! I'm bringing them back for New Year's Eve! I cut myself a little slack and used pre-packaged real bacon bits. I made sure they were REAL bacon though! I also was able to cut each skin into about 6 or 8 slices, though that might have been the size of the potatoes. I'll make them exactly the same as I did last year!
These are great! You have to give these a try. I love to top with green onions or fresh chopped chives, and with a little ranch dressing on the side! Will make for superbowl!
These were great and got a lot of compliments. The oil and spice mixture really added to the flavor. Best skins I've had! Thanks!
Please remember to bake the potatoes before you start digging at them....It does say to but I didnt catch the baked part of the potatoe so it took me about an hour. I will never make that mistake again cause they were so amazing I will be making these for myself when hungry they were so good....Total hit at my house.
I microwaved the potatoes instead of baking them (i.e. to make baked potatoes for use in the recipe) and it worked fine. Maybe not quite as crisp as possible, but everyone loved them.
These were good. We used left over carne-asada instead of bacon. The parmesan-oil mix really gave the potatoes good flavor. We'll definitely make it again.
I have made these many times and forgot to rate them. Definitely 5 stars. Delicious!
These were fantastic. I only added a little extra love such as fresh parmesean to the butter mix. Added a dash of smoked papirika to a few that gave them little extra zing.
Fantastic recipe. Made these for my husband and a couple friends, they all loved them. I used the potato inside for mashed potatoes the next night for dinner. I also added some extra bacon, but I am a bacon lover and figured you can never have enough!
I used some of the bacon grease instead of vegetable oil for flavor but used less than what it called for. I brushed the insides first & baked them then turned them upside down & brushed the other side & baked again so the grease could run out & they wouldn't be greasy. That worked really well. I don't know if I skipped a step or if it isn't included but I felt the potato skins could have used a dash of salt before adding the toppings. Or add more to the oil mixture to begin with. Other than that they were terrific!
Very good, quite a pain in the butt to make though. I made these for Sarah's girls night and they were a "huge hit".
These were crispy and delicious. I left off the bacon and they were still great! I made breakfast with the leftovers. I reheated the potato skins in the oven and scrambled some eggs with onion. I topped the potatoes with the eggs and some extra cheese- YUM!
These are awesome! I will definitely be making these again. Who needs to spend a fortune on these in the restaurants when you can make better ones at home, and so easily, too!
THESE ARE ABSOLUTELY AMAZING! Better than restaurants....I love to use the scooped out potato to mix with sourcream and cheddar cheese and put some back onto the potato....like twice stuffed potatos - yumm!
Fabulous!! These potato skins were yummy!! I would not do anything different...we follower the exact recipe and would not change a thing!!
This was great. Thanks for the recipe. The first time I made them, we couldn't wait so I didn't turn and crisp the outside .... big mistake. Make sure you take the time to follow directions appropriately. YUM
These are great, my family loves them. I made the potato puffs with the leftover potato and crescent rolls the following day. Thanks for the suggestion!
AMAZING! instead of mixing the seasonings together, i just sprinkled them on (skin side, and potato side). my boyfriend and i ended up both agreeing that these babies stole the spotlight of our steak dinner!
These were pretty good, I like how they get a little crispy. Leave a little potato in there though. I also liked the seasoning!
were pretty good. I used some left over nacho cheese, which gave it a good spice. probably make again.
Always a favorite!! No matter how many I make, they get eaten. The less potato you remove, the more filling they are. I always cut up the bacon before cooking and then cook it in a sauce pan, which is way more fun and I never burn my fingers crumbling it!
My review is for this recipe as written, with minor exceptions, and that is, I quartered the potatoes to make them friendlier for small fingers, and I used smoked paprika. Can't say much other than 'delicious as is'. Thank you.
