Pioneer Woman Potato Skins Recipe

This Pioneer Woman Potato Skins recipe is a crispy and cheesy recipe, which is made with Russet potatoes and bacon. It’s the perfect game day snack, ready in about 1 hour and 25 minutes.

Pioneer Woman Potato Skins Ingredients

• 8 small russet potatoes (about 2 1/2 lbs.)
• 4 Tbsp. canola oil, divided
• 2 Tbsp. butter
• Kosher salt, to taste
• 1 1/2 cups grated cheddar cheese
• 8 slices thick-cut peppered bacon, cooked and chopped
• 1/2 cup sour cream
• 2 green onions, sliced

How To Make Pioneer Woman Potato Skins

1. First Bake: Preheat the oven to 400°F. Scrub the potatoes clean and pat them dry. Rub the skins all over with 2 tablespoons of the canola oil. Place them on a baking sheet and bake for 30 to 40 minutes, until the skins are crisp and the insides are tender.
2. Scoop the Potatoes: Remove the potatoes from the oven and let them cool for about 10 minutes, until you can handle them. Cut each potato in half lengthwise. Use a spoon to carefully scoop out most of the insides, leaving a 1/4-inch border of potato attached to the skin.
3. Crisp the Skins: In a small bowl, melt the butter with the remaining 2 tablespoons of canola oil. Brush this mixture on both the inside and outside of the potato skins. Sprinkle the insides lightly with salt. Place the skins face-down on the baking sheet and bake for 5 to 8 minutes.
4. Finish Crisping: Using tongs, flip the potato skins over so they are face-up. Return them to the oven and bake for another 8 to 10 minutes, until the edges are golden brown and crisp.
5. Add Toppings and Melt: Remove the pan from the oven. Sprinkle the shredded cheddar cheese and the chopped bacon evenly into each potato skin. Return to the oven for 3 to 4 minutes, just long enough for the cheese to melt.
6. Garnish and Serve: Serve the potato skins immediately, topped with a dollop of sour cream and a sprinkle of sliced green onions.

Recipe Tips

• How do you get the crispiest skins? The two-stage baking process for the skins is essential. Brushing them inside and out with the butter/oil mixture and baking them on both sides is what transforms them from a simple potato shell into a truly crispy, restaurant-style potato skin.
• What are the best potatoes to use? Starchy potatoes like Russets are the best choice for potato skins. They have a sturdy skin that holds up well to being hollowed out and twice-baked, and their fluffy interior is perfect for this dish.
• Can I make these ahead of time? Yes. You can bake the potatoes and scoop out the insides a day in advance. Store the hollowed-out skins in an airtight container in the refrigerator. When ready, proceed with the second bake to crisp them up and add the toppings.
• What can I do with the leftover potato insides? Don’t throw them away! The scooped-out potato is perfect for making a small batch of mashed potatoes, potato pancakes, or adding to a soup to thicken it.

What To Serve With Potato Skins

Potato skins are a classic appetizer. They are perfect on their own or with a side of ranch dressing for dipping. They make a fantastic addition to any game day or party spread alongside other favorites like chicken wings, nachos, and sliders.

How To Store Potato Skins

• Refrigerate: Store leftovers in a single layer in an airtight container in the refrigerator for up to 3 days.
• Reheat: For the best results, reheat them in an oven or air fryer at 375°F for 5-10 minutes. This will help re-crisp the skin and melt the cheese. Microwaving is not recommended as it will make the skins soft.

Potato Skins Nutrition Facts

• Serving: 1 potato skin (1/16th of recipe)
• Calories: 220 kcal
• Carbohydrates: 15g
• Protein: 8g
• Fat: 14g
• Saturated Fat: 6g
• Sodium: 350mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Crock Pot Mashed Potatoes Recipe
• Pioneer Woman Breakfast Potatoes Recipe
• Pioneer Woman Hash Brown Potato Casserole Recipe