This post may contain affiliate links. Please read our disclosure policy.

This easy potato skins appetizer is loaded with bacon & cheese and crusted with parmesan, making it the best potato skins ever!

For more potatoes try Loaded Baked Potato Rounds, Cheesy Potato Soup, and Twice Baked Potatoes.

Potato Skins on a white plate


Potato Skins have always been one of my favorite appetizers. But, whenever I’ve had them at restaurants, they’re either REALLY good, or really bland. I did not want this to be the case for our Potato Skins.

The secret? Making sure the outside is just as flavorful as the inside! After brushing on butter, parmesan cheese, spices and more, these Parmesan Crusted Potato Skins were perfectly crispy and absolutely delicious!!

This second batch of tater skins were night and day difference from the first! Easily the best potato skins I’ve ever tried.

How to Make Potato Skins

BAKE. Bake your potatoes first. My potatoes were on the smaller side, which I think works better for tater skins. I pierced mine with a fork on one side and baked them at 400 for 45 minutes.

SCOOP. Once baked and cooled, cut each potato in half and scoop out the insides (tip: use a cookie scoop), leaving about 1/4 inch shell of potato inside for support.

NOTE: (Don’t throw away that potato pulp you scooped out—use it for dinner later! Add some milk, butter, and salt for some quick mashed potatoes, or use it for our favorite Baked Potato Soup!)

TOPPINGS. Mix your melted butter, parmesan and spices in a separate bowl. Brush the butter mixture over tops and bottoms of potato skins. Put back in the oven and bake for 8 minutes. Pull them out, add cheese and bacon, and bake for 2 more minutes.

We like to serve them warm with homemade ranch or sour cream. So simple!

Potato Skin Toppings + Tips

If you’re a fan of twice baked potatoes, you can try loading up your potato skins too. You’re already halfway there with the cheese and bacon! Add some:

  • green onions
  • chives
  • sour cream
  • greek yogurt

Russet potatoes are the best for potato skins, because they’re so soft and starchy. I know some people like to use red potatoes for a different flavor. If you like sweet potatoes, you should try our Sweet Potato Skins!

Potato skins filled with bacon and cheese on a sheet pan

Storing Info

STORE in a container in the fridge for 3-5 days.

FREEZE, and bake the day of the party! Bake, cool, and scoop out the potatoes like normal. Add the cheese and bacon bits, and put the baking sheet right into the freezer. Once they’re frozen, transfer to another container until you need them.

TO REHEAT on the day you want to serve your baked potato skins, take them out of the freezer at least an hour in advance to bring them back to room temp (they need to be at room temp or the toppings will burn before the potatoes are heated through), then pop them in the oven at 350° until the cheese is melted (about 10 minutes or so).

Potato Skins aka Tater Skins on a white plate

For more great appetizers:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
5 from 12 votes

Parmesan Crusted Potato Skins Recipe

By: Lil’ Luna
This easy potato skin appetizer is loaded with bacon & cheese and crusted with parmesan, making it the best potato skins ever!
Servings: 4
Prep: 10 minutes
Cook: 54 minutes
Total: 1 hour 4 minutes


  • 5 small potatoes
  • 3 tbsp vegetable oil
  • 1 tbsp parmesan cheese grated
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • pepper
  • 10 pieces bacon cooked and crumbled
  • shredded cheddar cheese
  • sour cream
  • green onions/chives
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!


  • Preheat oven to 400.
  • Pierce potatoes with fork and place on foil-lined baking sheet. Bake for 45-50 minutes. Let cool completely when done.
  • Cut potatoes lengthwise and scoop out ⅔ of the pulp. Place on a foil-lined baking sheet.
  • In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper. Mix well.
  • Brush this mixture over the tops and bottoms of each potato skin.
  • Bake at 450 for 8 minutes. Add cheese and bacon and bake for 2 more minutes.
  • Sprinkle on green onions or chives. Serve warm with ranch or sour cream


Serving: 4g, Calories: 326kcal, Carbohydrates: 1g, Protein: 7g, Fat: 33g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 675mg, Potassium: 115mg, Fiber: 1g, Sugar: 1g, Vitamin A: 92IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Adapted from Taste of Home

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Olivia says:

    5 stars
    A favorite appetizer in our family. My husband loves potato skins.

  2. Joy says:

    5 stars
    These are always an appetizer hit!! They are thin & crisp, which I love!

  3. Lupe Torres says:

    5 stars
    Easy and delicious!

    1. Kristyn Merkley says:

      I am glad you think so!! Thank you 🙂

  4. Meg @ With Salt and Wit says:

    The parmesan is genius!! I must make these soon!

  5. Lauren @ Healthy Delicious says:

    These looks great! I love the idea of a cheesy crust!

  6. Renee - Kudos Kitchen says:

    Potato skins are everyone’s favorite appetizer. You’ve made them even better with the addition of the Parmesan cheese! You are my hero!

  7. Katalina @ Peas & Peonies says:

    5 stars
    This must be the best use of potatoes, they look so flavorful and good!

  8. DessertForTwo says:

    You just made tater skins even better–wowza!

  9. Kacey @ The Cookie Writer says:

    Yes, yes, yes! Love everything about these taters 🙂

  10. Brianne @ Cupcakes & Kale Chips says:

    Such a great idea because who wants to eat those bland outsides!