Why You’ll Love Fried Potato Skins Recipe

I love this recipe because it delivers big flavor and satisfying texture in every bite. The fried potato skins are perfectly crisp, the filling is rich and cheesy, and the jalapeño ranch adds a cool, tangy finish. I also like how flexible this recipe is, making it great for game days, parties, or even a fun dinner.

Ingredients

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

Filling:

1.5 lbs Finely Chopped Brisket
1 cup Smoked Beef Bits
2 small Jalapenos diced
8 oz Cream Cheese
¼ cup Cheddar Cheese shredded
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Garlic Powder

Potatoes:

6-8 Russet Potatoes fully baked
Chopped Scallions garnish
Frying Oil

Jalapeno Ranch:

2.5 tbsp Sour Cream
2 tbsp Mayonnaise
1 tbsp Diced Pickled Jalapenos
1 tbsp Pickling Juice
1.5 tsp Garlic Powder
1 tsp Black Pepper
Buttermilk to desired consistency
Salt to taste

Directions

I begin by fully baking the russet potatoes until they’re completely tender inside. Once they cool slightly, I cut them lengthwise and scoop out most of the flesh, leaving sturdy shells. I lightly season the insides with salt and set them aside.

I heat frying oil to 350°F. I carefully add the potato skins and fry them for about 2–4 minutes until they’re crispy and golden brown. I remove them from the oil and let them cool briefly.

In a bowl, I mix together the chopped brisket, smoked beef bits, diced jalapeños, cream cheese, cheddar cheese, salt, black pepper, and garlic powder until well combined. I spoon the filling into the fried potato skins and top them with a little extra cheese and smoked beef bits.

I preheat my smoker to 325°F for indirect cooking. I place the filled potato skins inside and cook them for about 10–15 minutes, until the cheese is fully melted and everything is hot throughout. I remove them and let them cool for about 5 minutes.

While they cool, I mix together the sour cream, mayonnaise, diced pickled jalapeños, pickling juice, garlic powder, black pepper, salt, and enough buttermilk to reach a smooth, pourable consistency.

I finish the potato skins with chopped scallions and serve them with the jalapeño ranch on the side or drizzled over the top.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

I sometimes add extra jalapeños to the filling when I want more heat. When I want an extra cheesy version, I increase the cheddar or add another melting cheese. For smaller party bites, I cut the potato skins in half after frying.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven or air fryer until crispy again. I avoid the microwave because it softens the skins too much.

FAQs

Why do I use russet potatoes?

I use russets because their thick skins crisp beautifully and hold the filling well.

Can I bake the skins instead of frying?

I bake them at high heat when I want a lighter option, though frying gives the best crunch.

How do I keep the skins crispy?

I fry them until deeply golden and avoid overfilling before the final heating step.

Can I make these ahead of time?

I prep the skins and filling ahead, then assemble and heat just before serving.

Are these spicy?

I find them mildly spicy, and I adjust the jalapeños easily.

Can I skip the smoker?

I finish them in the oven if I don’t want to use a smoker.

What oil works best for frying?

I use a neutral oil with a high smoke point.

Can I add extra toppings?

I like adding more scallions or extra sauce right before serving.

How do I know they’re heated through?

I check that the cheese is fully melted and the filling is hot.

What should I serve with these?

I serve them with other appetizers or a fresh salad to balance the richness.

Conclusion

I love these Fried Potato Skins because they’re crispy, hearty, and packed with flavor. The crunchy shells, creamy filling, and tangy jalapeño ranch make them impossible to resist. When I want an appetizer that steals the spotlight and keeps everyone coming back for more, this is the recipe I make.