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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:

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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
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  • 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!

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Recipe Rating


  1. Kristie Dittbrenner says:

    5 stars
    The Parmesan cheese takes these over the top! The are the perfect app for March Madness or a weeknight!

  2. Tammy Schiff says:

    5 stars
    These are the best potato skins ever!!
    The Parmesan cheese makes all the difference in the world! It truly adds so much flavor to the skins!
    This is a family favorite!

  3. Natalie says:

    5 stars
    This is one of our favorite appetizers to order, but now we can have the same delicious potato skins at home!

  4. Kristina says:

    5 stars
    Even though it takes a while to make (baking mostly) they are definitely worth it. The crispy skin was AMAZING!

  5. Allyssa says:

    5 stars
    Thank you so much for sharing this amazing parmesan crusted tater skins recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  6. Amy L Huntley says:

    5 stars
    These are so delicious and the absolute perfect appetizer or side. So simple to make too!