One of my husband’s favorite things to do is to watch a football game at home or at a Sport’s Bar and Grill.  He likes to have a drink and some good food, and one of his favorite things to have is Potato Skins.  I saw this recipe on one of my favorite blogs, Life’s Ambrosia, and decided to have my own go at them.  I made one pan and when Chris and I ate them all in about 5 minutes I realized that this recipe was a KEEPER!  I made these for a few football games this season and they are easier to make then you would think!  It does take a bit of time to make them, but most of the time is spent in the oven so you can be doing other things while they are cooking. I hope you will try it out…and there is NO need to wait for the next football game…these are too good to wait till Football season starts again!


  • 10-20 small to medium sized red or yukon gold potatoes ( depending on how many skins you want to end with)
  • 3 Tbls olive oil
  • salt and pepper
  • Garlic powder
  • 1 Cup of grated cheddar cheese
  • Goat cheese if you are making these dairy free (optional)
  • 1 bunch of Green onions
  • 3/4 cup sour cream
  • 1 tsp Worcestershire sauce
  • 2 Tbls Uncle Dan’s Ranch Powder Mix
  • optional (bacon if you would like some)
First step is to roast your potatoes at 400 degrees for 30-40 minutes or until a fork is easily inserted.  the bigger your potatoes, the longer you will need to cook them.  The smaller your potatoes, the less time they will need.

They should have a nice brown crispiness to them which is the perfect start to the perfect potato skin!  After you take them out, increase the temperature of your oven to 450 degrees.

Let the potatoes cool until you can gently cut them in half and scoop out the soft potato flesh.  Be careful when you do this, so that you don’t puncture the bottom of the skin but don’t worry if each potato isn’t perfect.  Also save the potato flesh as it is perfect for making mashed potatoes or potato pancakes!

Season the inside of each potato skin with salt, pepper and garlic powder.

Place these skins face down onto the same pan that you roasted the potatoes on.  You can use the olive oil left on the pan.

Bake these for an extra 12-15 minutes until a golden and crispy ring of goodness has formed on the rim of each potato skin!  YUM!   A side note…you can freeze the skins at this stage as a do ahead step and then just take them out and fill them when you are ready to serve!

While they are baking, make up your tangy ranch sour cream topping!  Mix the sour cream with the Worcestershire sauce and ranch dip powder and add in 1/4 cup of chopped green onions if you would like!

Now Top each Potato Skin with a healthy portion of cheese and top your cheese with a few slices of chopped green onions.  This steps helps these onions to get nice and crispy…really really yummy!

I had a few guests that could not eat dairy, so I filled a few of the skins with Goat cheese instead of the cheddar and they turned out really really delicious and creamy!

Bake the cheese filled wonders for 5 or so more minutes until the cheese is nice and melted and you can not wait any more to eat them!

Top each Skin with a dollop of your sour cream and a few fresh green onions and serve immediately!  They really are SOOOO good and will be a sure fire crowd pleaser!  

These will rival the flavor and taste of any restaurant potato skin and could be made even tastier with the addition of some bacon crumbles.  At the time I made these, I was having a pregnancy aversion to bacon so it did not make it into this batch!  Next time I will definitely add a bit in!  I hope will make these often and enjoy them to the fullest!

Happy Potato Skinning!