These classic cheesy potato skins are the perfect game day appetizer. They are made with cheddar cheese, bacon, and Lawry’s and then topped with seasoned sour cream and green onions.
The BEST Cheesy Potato Skins
We are big fans of easy appetizers and game day recipes. These easy potato skins are reminiscent of the TGIF potato skins (IYKYK). They are a great appetizer to make ahead of time for an easy to make savor snack for a crowd.
Why you’ll love it!
- They are an easy appetizer to make all year round.
- It’s a great recipe to make if you have to use up potatoes.
- You can make these potatoes your own by adding different toppings.
- Russet potatoes: potato skins are best when they are large enough to have their innards scooped out and hold toppings. We believe that russet potatoes are best for this recipe.
- Lawry’s: there is no seasoning that goes better with potatoes than Lawry’s seasoning salt!
- Cheddar cheese: we sprinkle cheddar cheese over the potato skins. It melts and adds a little crunch to the skins.
- Butter: don’t skip wiping the potato skins with butter for added flavor.
- Bacon: bacon adds salt, crunch, and the perfect pairing with cheddar cheese and bacon.
You can top these potato skins with whatever you would like. We absolutely recommend making the seasoned sour cream. It is made with mayo, Greek yogurt, lemon juice, and Lawry’s.
Some other great topping options would be salsa, fresh herbs, ranch dressing, diced bell peppers, and more.
How to Make Potato Skins
Hallow out the potatoes
Potato skins are made with potatoes that are already cooked. You can use left over potatoes from dinner the night before or you can bake potatoes right before making skins.
Once your potatoes are cooked, carefully hallow them out with a spoon by gently scooping out the soft potato innards but leave the potato skins intact.
par bake the potato skins
Place the potatoes on a baking sheet and brush them with melted butter and Lawry’s and bake them for 10 minutes.
bake with cheese
Sprinkle the baked skins with bacon and cheese and bake them again to melt the cheese.
While the potatoes are baking, mix all of the ingredients together for the seasoned sour cream and set aside.
Top and enjoy
Remove the potatoes from the oven and top with seasoned sour cream and chopped green onions.
Top Tips for Perfect Cheesy Potato Skins
- Be sure to leave a little bit of potato innards in the potato skin so you get that delicious potato texture in the potato skin. If you like your potato skins really crispy, remove all of the potato innards and cook the potatoes longer than 10 minute for the first bake time.
- Feel free to mix up the cheese that you use for this recipe. Gruyere cheese would be a great trade.
- Add a sprinkle of red pepper flakes to a little added spice.
Yes, you can eat the skin of potatoes. The potato skin has most of the nutrients from the potato.
Traditional potato skins are served with cheddar cheese, bacon, and sour cream. You can top your potato skins with anything you would like. Change up the cheese, make them breakfast potato skins, or anything in between.
Yes, you can use sweet potatoes for this recipe.
Cheddar Cheese Recipes
Looking for more recipes with cheddar cheese? Check out our cheesy collection of cheddar cheese recipes.
Let the potato skins cool and place them in an airtight container. Store them in the fridge for up to 5 days.
Reheat instructions: to reheat the potato skins, place the skins on a baking sheet and bake them at 350ºF for 10-15 minutes.
Can I Freeze Potato Skins?
Yes, you can freeze these potato skins.
- Follow the recipe and let the potato skins cool completely and do not top them with seasoned sour cream or green onions.
- Once the potato skins are cooled place them on a plate and freeze them for 20 minutes (so they don’t stick together later) and then place them in a freezer safe bag for up to 3 months.
Reheat instructions: place the frozen potato skins on a baking sheet and bake them for 20-25 minutes at 350ºF.
Cheesy Potato Skins
- 5 cooked medium baked potatoes cold (we used russet)
- 2 tablespoons butter
- ½ teaspoon Lawry’s seasoning
- 4 oz. shredded cheddar cheese
- 3-4 pieces cooked bacon crumbled
- 2 green onions thinly sliced
Seasoned Sour Cream
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Lawry’s seasoning
- 1 teaspoon lemon juice
- Preheat the oven to 425℉.
- Cut the baked potatoes in half lengthwise and scoop out the inside leaving a thin layer of potato. Make sure that the potato skin stays intact.
- Melt the butter in a small bowl and mix in the Lawry’s seasoning. Brush the seasoned melted butter onto the inside of the potato skins.
- Bake the potato skins for 10 minutes.
- While the potatoes are cooking, make the seasoned sour cream. Place all of the ingredients into a small bowl and mix until well combined.
- Take the potato skins out of the oven and top with the shredded cheddar cheese and bacon crumbles. Bake for another 10 minutes.
- Top the cheesy potato skins with the seasoned sour cream and garnish them with thinly sliced green onions.
Tips & Notes
- This is a great recipe to use up extra baked potatoes. If you are making the baked potatoes fresh, we recommend this method.
- Don’t have Lawry’s seasoning, use ½ teaspoon salt and ¼ teaspoon of garlic powder. It isn’t the same thing, but will still be very tasty.