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Overhead photo of crispy potato skins topped with crushed croutons and arranged on a baking sheet.

Crispy Potato Skins Recipe

Katerina | Diethood
This is an easy crispy potato skins recipe stuffed with mashed potatoes, three types of cheese, sour cream, and green onions and topped with crushed garlicky croutons.
Servings : 8
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 4 russet potatoes
  • salt and fresh ground black pepper, to taste
  • cup sour cream
  • 3 green onions, thinly sliced, white parts only, keep the green parts for garnish
  • 3 tablespoons chopped fresh parsley
  • ¼ cup shredded cheddar cheese
  • ¼ cup shredded parmesan cheese
  • ½ cup shredded part-skim mozzarella cheese
  • 2 cups garlic-flavored croutons, crushed, divided

Instructions
 

  • Preheat the oven to 375˚F.
  • Line a baking sheet with foil. Place the potatoes on the baking sheet and bake for 45 minutes. Remove them from the oven and let cool until easy to handle.
  • Cut each potato in half and scoop out the flesh into a bowl, leaving about 1/4-inch of potato flesh in each half. Cut the halved potatoes in half so you have 16 wedges.
  • Place the potato wedges back on the baking sheet and season with salt and pepper. Bake for 15 minutes.
  • Meanwhile, in a mixing bowl mash the potato flesh with a potato masher or with the back of a fork. Combine the mashed potatoes, sour cream, green onions, parsley, cheeses, and 1 cup of crushed croutons; mix until well combined.
  • Divide the mixture evenly among the potato skins, pressing the mixture into the skins. Sprinkle the tops with the remaining crushed croutons.
  • Bake for 15 minutes.
  • Remove from oven and let rest for 5 minutes before serving.

Notes

  • Potatoes: Start with medium-sized russet potatoes, which have a good balance of starch and moisture for crispy skins. Wash and scrub the potatoes thoroughly to remove dirt, and then dry them completely.
  • Scooping Out The Flesh: Allow the baked potatoes to cool for several minutes before handling. Carefully cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin layer of potato on the skins, about ¼ inch of flesh.
  • Crush The Croutons: I put the croutons in a ziploc bag, seal it, and then crush the croutons with a rolling pin.
  • Cool Before Serving: Allow the potato skins to cool slightly, about 5 to 10 minutes, before serving. This will help them crisp up further as they cool.

Nutrition

Serving: 2 wedges | Calories: 180 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 6 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Cholesterol: 16 mg | Sodium: 179 mg | Potassium: 498 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 325 IU | Vitamin C: 9 mg | Calcium: 151 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer, Side Dish
Cuisine: American
Keyword: potato skins recipe