Why You’ll Love Cheesy Potato Skins Recipe

I like this recipe because it delivers big flavor with familiar ingredients. I enjoy the contrast between the crisped potato skins and the creamy, cheesy topping, and I appreciate how easy it is to scale this recipe up for parties or game days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large baking potatoes wrapped in foil
2 to 3 tbsp butter melted
¼ tsp paprika
¼ tsp onion powder
¼ tsp garlic powder
1 cup Monterey Jack cheese shredded
1 cup sautéed mushrooms finely chopped
½ cup sour cream
6 to 8 green onions sliced

Directions

I start by preheating the oven to 375°F. I prick each potato with a fork, wrap them in foil, and bake them for about 1 hour and 15 minutes until they are fully cooked and tender. I let them cool until they are comfortable to handle.

Once cooled, I cut the potatoes in half lengthwise and scoop out the insides, setting the potato flesh aside for another use. I place the potato skins skin-side down on a baking sheet.

In a small bowl, I mix together the melted butter, paprika, onion powder, and garlic powder. I brush the inside of each potato skin generously with this butter mixture.

I broil the potato skins for 8 to 12 minutes until they are browned and slightly crisp, keeping a close eye on them so they don’t burn. I remove them from the oven, sprinkle each skin with shredded cheese, and broil for another minute until the cheese is melted.

To finish, I top each potato skin with sautéed mushrooms, a dollop of sour cream, and sliced green onions. I serve them hot while they’re at their best.

Servings and Timing

I make this recipe to serve 8 potato skins. Prep time is about 20 minutes, cook time is roughly 1 hour and 37 minutes, and the total time comes out to about 1 hour and 57 minutes.

Variations

I sometimes swap Monterey Jack for cheddar or a cheese blend for a different flavor. I also like adding jalapeños for heat or caramelized onions for extra sweetness and depth.

Storage/Reheating

I store leftover potato skins in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven or air fryer to help bring back their crispiness. I avoid using the microwave since it softens the skins too much.

FAQs

Can I make potato skins ahead of time?

I prepare the baked and scooped potato skins ahead, then crisp and top them just before serving.

What can I do with the scooped-out potato flesh?

I save it for mashed potatoes, potato pancakes, or adding to soups.

Can I use a different type of potato?

I prefer baking potatoes like russets because they crisp up best.

How do I keep the skins from getting soggy?

I make sure to broil them until crisp before adding the cheese.

Can I freeze potato skins?

I freeze them after the first broil, then reheat and add toppings when ready.

Are these good for game day?

I think they’re perfect for game day because they’re easy to grab and full of flavor.

Can I add extra seasoning?

I sometimes sprinkle a little salt or pepper after brushing on the butter.

What dipping sauces go well with these?

I like serving them with extra sour cream or a creamy garlic sauce.

Can I make these in an air fryer?

I reheat or crisp them in the air fryer with great results.

How do I know when they’re done?

I look for crispy edges and fully melted cheese before serving.

Conclusion

I enjoy making these cheesy potato skins because they’re a timeless appetizer that always satisfies. Every time I serve them, I appreciate how simple ingredients come together into something comforting, crispy, and perfect for sharing.