Baked Potato Skins
Baked potato skins are a crispy and tender comfort food perfect for appetizers or snacks, made with simple ingredients and easy steps. This versatile recipe suits various dietary preferences and offers endless customization options.
Servings: 4 servings
Ingredients
- 6 small russet potatoes about 7 oz each
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). This temperature is perfect for baking the potatoes until tender and crisping up the skins beautifully.
- Start by washing the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel. Using a fork, prick each potato several times to allow steam to escape while baking.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45 to 60 minutes, depending on their size, until the potatoes are soft when pierced with a fork. The skin should be firm but not burnt.
- Remove the potatoes from the oven and let them cool for about 10 minutes until they are safe to handle. Cut each potato in half lengthwise.
- Using a spoon, carefully scoop out most of the potato flesh, leaving about ¼ inch of potato attached to the skin. You can save the scooped-out potato for another use, like mashed potatoes or soup.
- Brush the potato skins with olive oil, ensuring each skin is evenly coated. Sprinkle salt and ground black pepper over the skins to season.
- Place the potato skins back onto the baking sheet, skin side down. Bake for an additional 10 to 15 minutes, or until the skins are crispy and golden brown.
- Remove from the oven and let cool slightly before serving. These crispy potato skins are delicious on their own or topped with your favorite ingredients.
Notes
Choose small to medium-sized russet potatoes for the best texture and portion sizes. Allow potatoes to cool before scooping to avoid burns. Leave a thin layer of potato on the skin to help hold shape. Brush skins generously with olive oil for crispiness. Use a spoon with a sharp edge for clean scooping. For extra crispiness, broil for 1-2 minutes after baking. Save scooped-out potato for mashed potatoes, soups, or pancakes.
Variations include adding cheese, fresh herbs, spices, sautéed vegetables, or vegan toppings. Store leftovers in airtight container in refrigerator up to 3 days or freeze up to 1 month. Reheat in oven to restore crispiness.