14 Tips You Need To Bake Perfect Potato Skins

Ah, the potato. The most universally loved vegetable out there, and it has the ability to go with just about anything. Find fries next to a burger and slaw, or whipped chive mashed potatoes next to a filet mignon with a crimini mushroom whiskey glaze. The options are endless, and while everyone loves a loaded baked potato, there is something extra special about loaded potato skins. Skip the fluff and go right to the fixings. But before you get started, be sure to load up on top tips you need to bake perfect potato skins every time.

There is actually quite a bit of technique involved in achieving that perfect buttery crunch of that starchy skin, coupled with the bubbly brown cheese and crispy meat and veggie bits. Cool it all down with refreshing sour cream, sliced avocado, and, of course, that sprinkling of minced chives. As long as you follow a few consistent rules, then there is quite a bit of wiggle room to experiment with fillings and toppings. And, hey, don't wait until game day to pop these bad boys in the oven! Potato skins are meant to be enjoyed all year round.

When it comes to crispy potatoes, it's absolutely essential to start the process off right. Scrub those potatoes to remove any dirt or bacteria that may have clung to the surface with water. It's worth it to use a vegetable brush to reach all of those nooks and crannies, but avoid using any soap. Rinse that spud clean, and poke holes in it using a fork. This will allow air and steam to escape, which can prevent the potato from exploding in the oven. Nobody likes a mess.

Before popping your whole potatoes in the oven, oil them up with fat and seasoning. This is an action item that most people tend to overlook, but it's the first step in creating the crispiest skins. Use a high-temperature baking oil like canola, vegetable, avocado, or safflower oil to rub down your tater. If you'd like, you can opt for animal fat like bacon grease, butter, ghee, lard, duck fat, or beef tallow. If you've never considered them before, animal-based fats can add a layer of depth and flavor to your potato and have the ability to cook at high heat. After your potatoes are covered in your fat of choice, add sea salt and black pepper and rub them into the skin.

Believe it or not, it's crucial that you pick the proper knife for perfectly shaped potato skins. While it might be tempting to grab your sharpest smooth blade, consider opting for an equally sharp serrated knife instead. This will ensure that you don't tear up the skin as you slice the potatoes in half. One of the biggest challenges home cooks run into while preparing potato skins happens during this stage. The potatoes are tender and have a tendency to fall apart if not handled with care. This is why it's essential to use a paring knife to outline the portion of the potato you intend to scoop out, instead of diving in head-first with a spoon.

You'll want to leave at least a quarter inch of flesh to insulate the inside of the skins, or more if you're worried it will fall apart. Remember, you can always remove more, but it can be difficult to add the potato back once it's removed. Take your time and try to be as uniform as possible to avoid burning the edges when rebaking.

Throw those skins back into the oven and cook them until they are golden brown. Keep a close eye on them, as the potato skins are thin and likely to burn much quicker than a full potato. Your goal here is not to dry out the skins, but rather to create a crispy seal so that your little potato boat can carry as much cargo as possible. When the fat interacts with the heat, it helps to crisp up the flesh of the potato because it not only increases the temperature heat but also dries the area.

For those of you with air fryers, this might be a great opportunity to use and it gets those skins extra crispy. Just be sure to handle them with care, and only cook a few at a time to prevent damage to them. Although it might not be worth the hassle to transfer the skins back and forth from the oven to the air fryer, air fryer fans know that the crispy crunch that you can get from those magical machines is just about as close as you can get to a deep fryer without all of the health risks.

Depending on your theme, it's important to take your time in selecting the right cheese. Now, when it comes to the world of cheese, every monger knows that there are endless possibilities. Besides a few basic guidelines, you're free to go in any direction you see fit. Consider using a medium to soft cheese to encourage melting. Mild cheeses work best unless they are the feature of the potato skin dish. Cheddar is often used in traditional potato skins because of its sharp flavor, melt-ability, and ability to pair flawlessly with the other ingredients.

Consider trying a milder cheese like mozzarella or gouda to pair with vegetables and salty meats. Include strong cheese like blue cheese or gorgonzola to pair with buffalo chicken, dark leafy greens, or chestnut mushrooms. If you're opting for dairy-free potato skins, consider sprinkling those skins with a bit of nutritional yeast. It has a nippy cheese-like flavor but will not melt like cheese. Cashew cream can also be used as a substitute for mild cheese, and will even brown slightly in the oven. Heck, you can even use a unique cheese recommended by your local deli and don't forget to ask them about pairing options.

While meat can add a salty and crispy element to potato skins, it's important to find balance. Cooked vegetables can become quite sweet and can help to break up the dense, heavy mouthfeel of oiled potatoes, meat, and cheese.

A universal favorite when it comes to potato skins is to add roasted broccoli. Any cruciferous vegetable will add a similar texture and flavor, but there is something so classic about those little green florets. Another safe bet is caramelized onions. There's no arguing that these sweet tender veggies pair flawlessly with potatoes and can only enhance the skins.

Adding finely chopped and cooked kale is another way to break up the heavy texture of the skins. Be sure to sauté them with a little garlic powder, sea salt, or tamari in order to help them shine. If you're not a fan of green vegetables, try adding roasted red peppers or raw red peppers that will soften in the oven. Swap meat and add beans instead for a hearty and filling alternative. White beans work well in Mediterranean-themed skins, and black beans work best for Mexican-style skins.

Is there anything more exciting than loading up at a toppings bar? Whether it's for nachos, chili, tacos, or potato skins, one thing is guaranteed: You won't be at a loss for flavor. Just because your potato skins are already loaded to the brim with bubbling cheese, chewy meat, roasted veggies, and seasoning doesn't mean the party has to end there. Fresh ingredients are essential to creating a balanced mouthfeel. So far, we've been dealing with greasy, salty, hot foods so the contrast of crisp, cool, light toppings can be quite refreshing and add variety.

It's important to include a plethora of toppings. Add diced raw vegetables like tomatoes, sweet onion, crunchy bell peppers, spicy jalapeños, and creamy avocado. Next, choose sauces like sour cream, chipotle aioli, ranch dressing, or whisked tahini. Salsa and guacamole complement a Mexican-themed potato skin flawlessly. Lastly, don't skimp on fresh herbs. Minced cilantro, green onion, parsley, and chives are not only beautiful garnishes but will give those potatoes some extra flavor and pizzazz.

While these top tips have set you up for successfully baked potato skins, it's important to understand the importance of creative liberty when dabbling in the culinary arts. Just because we've mentioned that russet potatoes hold up the best, or that broccoli and cheddar complement potatoes well, that doesn't mean you have to limit yourself. Thankfully, potatoes are one of the most versatile foods out there. What other food is equally loved mashed, fried, baked, whipped, blended into soup, shredded, or dehydrated into flakes? Enjoy them for breakfast, lunch, and dinner.

You see our point. Because of their mild flavor, we encourage you to think outside of the box and add your own flair. If you love African peanut stew, consider using sweet potato skins and stuffing them with roasted tomatoes, onions, garlic, carrots, chickpeas, and peanut butter, topped with crunchy peanuts and green onion. If you can't get enough Korean cuisine, try potato skins with pork belly and kimchi. Even if it doesn't fall into a specific type of cuisine, think about dishes you've enjoyed. How about breakfast skins with scrambled eggs, bacon, and cheddar cheese? Or sweet skins with sweet potatoes, cinnamon, butter, and marshmallows? Now let's get cooking.