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Overhead view of a slice of cooked potato topped with cheddar cheese, sour cream, bacon, and green onion.
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4.77 from 13 votes

Easy Potato Skins (shortcut no-waste method!)

Love loaded potato skins but hate scraping out the hot insides of the potatoes? Try this shortcut method for easy potato skins, you're gonna love 'em!
Prep Time5 minutes
Cook Time27 minutes
Total Time32 minutes
Course: Appetizers/Snacks
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Rachel Gurk

Ingredients

  • 2 russet potatoes (about 8 ounces each)
  • 1 tablespoon olive oil
  • ⅛ teaspoon kosher salt
  • coarsely ground black pepper, to taste
  • ½ cup shredded cheddar cheese

Topping Suggestions:

  • sour cream, sliced green onions, crispy bacon

Instructions

  • Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper, if desired for easier clean-up.
  • Scrub potatoes thoroughly, and dry. Slice each potato into ½ -inch slices, as evenly as possible.
    2 russet potatoes
  • Arrange potato slices on baking pan, brushing both sides with oil. Sprinkle with salt and pepper. 
    1 tablespoon olive oil, ⅛ teaspoon kosher salt, coarsely ground black pepper, to taste
  • Bake 20 minutes, remove pan from oven, flip each slice over, then bake 5 more minutes.
  • Top each potato slice evenly with cheddar cheese, return to oven for 2 more minutes or until cheese is melted.
    ½ cup shredded cheddar cheese
  • Top with desired toppings. Serve immediately.

Video

Notes

  • Be creative with toppings! Pretty much anything goes on these babies. If you're going vegetarian, skip the bacon, no problem!
  • Sweet potato slices: Slice a sweet potato into ½ inch rounds. Keep in mind that they are a little softer and might not quite make it as a finger food but they are good!
  • Pizza potato skins: Add a dab of pizza sauce, shredded mozzarella cheese, and a slice of pepperoni on top of each potato slice for a fun Italian twist on this recipe.
  • Reheating: Baked potato skins are really best eaten right away. Once the toppings are on, they don't keep well. If you reserve some of the slices before topping them, cover and refrigerate them for a day or two. Reheat the slices in the oven (single layer), air fryer, or toaster oven, or lightly fried in a skillet, and continue with the recipe as directed.

Nutrition

Serving: 4slices | Calories: 133kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 168mg | Potassium: 247mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg

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