Go Back
potato skins

Twice Baked Potato Skins

Gracious Cooking
Use the whole potato and take classic potato skins up a notch.
Prep Time 1 hr 45 mins
Cook Time 20 mins
Course Appetizer
Cuisine American
Servings 16 potato skins


For Roasting the Potatoes

  • 4 large russet potatoes, washed and scrubbed
  • 1-2 Tablespoons olive oil
  • 1/2 teaspoon sea salt

For the Filling

  • the insides of your roasted potatoes
  • 1 stick unsalted butter 1/2 cup
  • 1/3 cup sour cream
  • 1 teaspoon sea salt
  • 1/4-1/2 teaspoon ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1 teaspoon dijon mustard
  • 1 large egg

For the Topping

  • 8-9 strips bacon, cooked and chopped up
  • more sharp cheddar cheese
  • sour cream and sliced green onion for serving


Roasting the Potatoes

  • Preheat the oven to 425 degrees Fahrenheit. Prepare a half sheet pan by lining it with parchment paper and putting a wire rack inside. The wire rack and parchment aren't strictly necessary, but help with even roasting and cleanup.
  • Prick the washed potatoes all over with a fork. Put a little olive oil in your hands, rub the potatoes down, and place them on the wire rack. Sprinkle with salt.
  • Bake for 1 hour 15 minutes, or until the internal temperature reaches 205 degrees Fahrenheit.
  • If you don't have any cooked bacon, cook some now. I cook mine in the oven while the potatoes are roasting. Put the bacon on a parchment lined half sheet pan, and bake for 25 minutes.

Prep the Filling

  • Let the potatoes cool for 10-20 minutes, or until you can handle them. Slice the potatoes in half the long way, and scoop the flesh of the potatoes into a medium sized mixing bowl, leaving about 1/4 inch of flesh on the potato skins.
  • Slice the potato halves in half again the short way, making 16 potato skin shells.
  • In the mixing bowl with the insides of your potatoes, add the butter, sour cream, salt, pepper, shredded cheese, and dijon. Taste for seasoning before adding the egg.
  • After you add the egg, mix the filling until well combined.

Assembling the Potato Skins

  • Preheat the oven to 400 degrees Fahrenheit.
  • Fill each potato skin shell with filling, going no higher than the top of the potato skin. Arrange all the potato skins on the same wire rack and half sheet pan you roasted the potatoes on.
  • Top with cheese and bacon bits, and bake for 15-20 minutes, or until the cheese is bubbly and the filling has puffed very slightly.
  • Sprinkle the potato skins with sliced green onions and serve with sour cream.
Keyword Appetizer, Bacon, Baked Potato, Cheese, Party, Potato