How to make Potato Skins

This How to Make Potato Skins recipe is simple, reliable, and shows you exactly how to get that restaurant-style crispiness at home. My love for potato skins began back in college. Hanging out at TGI-Fridays and ordering their potato skins appetizer and spinach artichoke dip was a weekly indulgence when discounted happy hour food was dinner and calories didn’t matter. Many years later, I began making potato skins at home when the boys in my family decided that Sundays were for watching football on TV.

The secret is baking the potatoes first, scooping them out (save that potato for another recipe!), then brushing the skins with a buttery Parmesan seasoning mixture before baking again to get them golden and crisp. Those crispy baked potato shells are then filled with melty cheddar cheese, salty crumbled bacon, and topped with cool sour cream and a sprinkle of green onions… yes please.

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