Crispy Potato Skins with Cheddar, Parmesan, and Green Onion Recipe
This Crispy Potato Skins Recipe features baked russet potatoes scooped and filled with a creamy mixture of mashed potato flesh, sour cream, green onions, fresh parsley, and a blend of cheddar, parmesan, and mozzarella cheeses. Topped with crunchy garlic-flavored croutons and baked to golden perfection, these potato skins make a delicious and satisfying appetizer or snack for gatherings and family meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes and Seasoning
- 4 russet potatoes
- Salt and fresh ground black pepper, to taste
Filling
- ⅓ cup sour cream
- 3 green onions, thinly sliced (white parts only, green parts reserved for garnish)
- 3 tablespoons chopped fresh parsley
- ¼ cup shredded cheddar cheese
- ¼ cup shredded parmesan cheese
- ½ cup shredded part-skim mozzarella cheese
Topping
- 2 cups garlic-flavored croutons, crushed, divided
Instructions
- Preheat Oven: Preheat the oven to 375˚F to ensure it reaches the right temperature for baking the potatoes evenly and thoroughly.
- Bake Potatoes: Line a baking sheet with foil and place the russet potatoes on it. Bake the potatoes for 45 minutes until tender. Remove from oven and allow them to cool until easy to handle safely.
- Prepare Potato Skins: Cut each baked potato in half lengthwise and scoop out the flesh into a bowl, leaving about a ¼-inch thick layer of potato flesh inside each skin to maintain structure. Then cut each halved potato into half again, resulting in 16 wedges in total.
- Bake Skins: Place the potato wedges back onto the lined baking sheet. Season them with salt and freshly ground black pepper. Bake for an additional 15 minutes to crisp up the skins.
- Make Filling: While skins bake, mash the scooped-out potato flesh in a mixing bowl using a potato masher or the back of a fork. Mix in the sour cream, thinly sliced white parts of green onions, chopped parsley, shredded cheddar, parmesan, and mozzarella cheeses, along with 1 cup of the crushed garlic croutons. Stir until the filling is well combined and creamy.
- Fill Potato Skins: Evenly divide the potato filling mixture among the potato wedges, pressing it firmly into each skin to fill them generously.
- Add Topping and Bake: Sprinkle the remaining 1 cup of crushed garlic croutons evenly over the filled potato skins. Return the baking sheet to the oven and bake for another 15 minutes until the tops are golden and crispy.
- Rest and Serve: Remove the baked potato skins from the oven and let them rest for 5 minutes to set. Garnish with the reserved green parts of the green onions before serving warm.
Notes
- Use garlic-flavored croutons for a savory, crunchy topping that elevates the dish.
- Leaving a thin layer of potato flesh in the skins helps keep the skins intact during baking and filling.
- For extra crispiness, you can broil the potato skins for 1–2 minutes at the end of baking, watching carefully to prevent burning.
- These potato skins can be prepared in advance; bake the potatoes and prepare the filling ahead, then assemble and bake before serving.
- Feel free to substitute part-skim mozzarella with other mild melting cheeses based on preference.
