These Crispy Baked Potato Skins are the perfect party appetizer. Heartier than a simple potato chip, yet still perfect for dipping!
I got this idea from my mother. She baked potatoes a lot for us when I was a kid, and our favorite part was always eating the crispy potato skin by itself with a pad of melting butter. However, when paired with a dip, these work phenomenally on their own as a party appetizer as well!
In the past, I have written about Loaded Baked Potato Skins, but when serving a crowd it can be a little tedious preparing each individual appetizer. Instead, crisping up some baked potato skins and serving them with your favorite dip is a no-brainer!
How to Make Crispy Baked Potato Skins
The process for making this tantalizing treat is pretty straightforward – start with a baked potato, scoop out the flesh, brush with oil and salt, and then crank up the oven heat. I bake my potato skins at 475 degrees. The higher heat does a better job crisping them and is quicker. It typically only takes 12-14 minutes to get perfectly crispy skins.
How to Bake Potatoes
There are a million ways to bake potatoes but one of my favorite methods when wanting crispy potato skins is to rub the potato with oil and bake it at 425 degrees until easily pierced with a fork. Baking time will be around 45-60 minutes, but expect it to vary depending on how large of a potato you are baking. I prefer to bake my potatoes without foil when making crispy skins because the naked potato crisps better in the oven, giving it a headstart achieving crispy perfection.
Can Potato Skins Be Made In Advance?
Yes! This is the perfect appetizer to make with leftover baked potatoes, or simply bake the potatoes in advance of your party and wait to finish crisping the skin until you are ready to serve them. There is no need to bake the potato and make the crisp skins on the same day.
Which potato is best for potato skins?
You will want to use Russet Potatoes when making crispy potato skins. Yukon Gold and Red Potatoes don’t crisp well. Save waxy potatoes for soups and salads like my creamy red potato salad.
Tip: I recommend buying the baking potatoes in a 5-pound bag. These are typically smaller russets, making them the perfect size for dipping. If you choose to purchase larger potatoes, simply cut the skins down to your preferred size.
What to do with the potato flesh?
Since this party appetizer only uses the skins, you are going to have potato flesh leftover. Here are a few great recipes you can use to incorporate the flesh:
Dips and Toppings for Potato Skins
If you like your potato skins loaded with a variety of savory toppings, check out my loaded potato skins recipe and pile them high with cheddar cheese, bacon, green onions, and sour cream! However, if you prefer to enjoy the skins naked, try pairing them with any of these dips:
Crispy Baked Potato Skins
- 2 pounds russet potatoes (baked)
- 1 tablespoon olive oil
- table salt
- Your favorite dip
- Preheat oven to 475 degrees.
- Slice the baked potatoes in half lengthwise and scoop out flesh when cool enough to handle.
- Lightly brush both sides of potato skins with oil and sprinkle with salt to taste.
- Place on wired baking rack, skin side up and bake for 12-14 minutes, or until crispy.
- Let cool slightly and serve with dip.
This recipe was originally published on FoxValleyFoodie.com on January 15, 2020.
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