Homemade Potato Skins – they are easier than you think!

  • Author: The Kitchen Whisperer

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Cutting and Scooping

  1. To make cutting and scooping out easier, make sure the potatoes are warmed.
  2. Place the baked potato on its side and carefully cut in half lengthways.
  3. Using a spoon, make a line going around the inside of the potato about 1/4″ from the edge of the skin. Do not push the spoon all the way down.
  4. Using a spoon, hollow out the middle of the potato to make a “bowl leaving about a 1/4″ edge all the way around.
  5. Place the scooped out potato filling in a separate bowl.
  6. Put the oven on broil, rack in the upper third.
  7. Brush each potato skin with olive oil and place, flesh-side up on the pan. Broil for 3-5 minutes or until lightly crisp.
  8. At this point you can fill them with whatever your heart desires and bake or freeze them. *see note


Use the Russet potatoes as they are larger potatoes and the skins crisp up better. Also remember that since you cut these lengthways, you’ll get 2 halves per potato.

Baking and Freezing
Stay tuned for upcoming recipes on how to stuff and bake these as well as how to flash freeze them for later.

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