Crispy Oven Baked Potato Skins

6 servings


40 minutes

total time


6 small baking potatoes

2 tablespoons unsalted butter (melted)

½ teaspoon parsley

¼ teaspoon seasoned salt

¼ teaspoon garlic powder

3 slices cooked bacon (finely chopped or 3 tablespoons bacon bits)

2 tablespoons green onion (or chives, sliced)

1 cup cheddar cheese

sour cream (for serving)


To Bake Potatoes

Preheat the oven to 425°F.

Scrub the potatoes and poke each potato with a fork 5-6 times. Place them directly on the middle rack of the oven. Bake for 40-50 minutes or until tender when poked with a fork.

Remove from the oven and let cool until the potatoes are easy to handle.

To Prepare Potato Skins

Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼-inch thick shell.

In a small bowl, combine melted butter, parsley, seasoned salt, and garlic powder. Brush the inside and outside of the potatoes with the butter mixture.

Place potatoes cut side down in a baking dish or 9x13 inch pan. Bake for 15 minutes.

Flip potatoes over and bake for an additional 5 minutes or until slightly browned and crisp.

Fill each potato with cheese and bacon. Return to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.

Remove from the oven, top with green onion and serve with sour cream.


Serving Size

2 potato skins


264 kcal

Total Fat

12 g

Saturated Fat

7 g

Unsaturated Fat

4 g

Trans Fat

0.2 g


33 mg


297 mg

Total Carbohydrate

31 g

Dietary Fiber

2 g

Total Sugars

1 g


9 g

6 servings


40 minutes

total time
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