Mashed Potato Skins
Turn your love for comfort food into a crowd-pleaser with these irresistible Mashed Potato Skins! This recipe takes crispy russet potato shells and fills them with creamy, buttery mashed potatoes for the ultimate combination of textures. Topped with melted cheddar cheese, smoky crumbled bacon, and fresh green onions, these twice-baked potato skins are guaranteed to become a family favorite. Perfect as an appetizer, snack, or side dish, they deliver all the flavors of loaded baked potatoes in a fun, shareable format. With simple ingredients and straightforward techniques, you can easily transform humble potatoes into a dish that’s hearty, cheesy, and utterly satisfying. Bake, scoop, and savor comfort food done right!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 0.25 cup Sour cream
- 1 cup Cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 3 tablespoons Green onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Wash and scrub the potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape while cooking.
Rub the potatoes with olive oil and place them on the prepared baking sheet. Bake for 50–60 minutes, or until the potatoes are tender and a fork easily pierces through the center.
Once baked, remove the potatoes from the oven and let them cool until they are safe to handle, about 10–15 minutes.
Slice each potato in half lengthwise. Carefully scoop out the insides with a spoon, leaving about 1/4 inch of potato flesh along the skin to maintain structure. Place the scooped-out potato flesh into a large mixing bowl.
Mash the potato flesh with a potato masher or fork. Add butter, milk, sour cream, salt, and pepper. Mix until smooth and creamy. Adjust seasoning as needed.
Spoon the mashed potato mixture back into the potato skins, slightly mounding the tops. Sprinkle shredded cheddar cheese evenly over each filled potato skin.
Place the stuffed potato skins back onto the baking sheet and return them to the oven. Bake for an additional 10–12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish each potato skin with crumbled bacon and chopped green onions.
Serve warm as an appetizer, snack, or side dish. Enjoy!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
