How to prepare potato peels in the restaurant style that everyone devours!

this How to make potato peel The recipe is simple, reliable, and shows you exactly how to get restaurant-style crisps at home. My love for potato peels started in college. hanging out in TGI-Friday They order potato skins as an appetizer Spinach artichoke dip It was a weekly indulgence when discounted happy hour food was dinner and calories didn’t matter. Many years later, I started making potato peels at home when the boys in my family decided that Sunday would be reserved for watching football on TV.

The secret is to bake the potatoes first, then take them out (save those potatoes for another recipe!), then brush the skin with a buttery Parmesan seasoning mixture before baking them again to make them golden and crispy. These crunchy baked potato skins are then stuffed with melted cheddar cheese, salty bacon, and topped with cool sour cream and a sprinkle of scallions… yes please.

Why everyone loves my potato skins

1. They are crispy on the outside and cheesy on the inside.
2. They’re made with simple, real ingredients.
3. It’s so easy to customize potato peels with your favorite toppings.
4. They are baked, not fried. Many restaurants deep fry potato skins!
5. It’s the perfect game day snack to serve alongside Buffalo wingsbut also good for parties, casual entertainment and of course… happy hour.

Required components:

• Potato bread – Russet potatoes work best because they are firm and crisp well.
• olive oil – Helps bake potato skins with a crisp exterior.
• Melted butter – Adds richness and helps spices adhere.
• Parmesan cheese – Adds a delicious salty flavor (and helps with crunch, too).
• Seasoned salt – Classic potato peel flavour; Use Lawry’s or your favorite.
• Grated cheddar cheese – The melting filling that makes it irresistible.
• Cooked bacon -Smoky, salty and perfect with cheddar cheese.
• sour cream -Cool and creamy layer balances everything out.
• Green onions or chives – Adds freshness and a bit of bite.

It’s easy, but the method is important, that’s how you make it as crunchy as a restaurant appetizer. (Full recipe is in the recipe card at the end of this post).

1. Bake potatoes: Preheat the oven to 425 degrees Fahrenheit. Rub the potatoes with olive oil, then cut a small slit over each one, and bake for 45 minutes (or until done). Allow the potatoes to cool for about 15 minutes, until you can handle them safely.
2. Extract centers: Increase the oven temperature to 475 degrees Fahrenheit. Cut each potato in half lengthwise and scoop out the inside, leaving about a 1/4-inch-thick skin so the skin stays tough. (Save the scooped potatoes for another recipe – more on that below!)
3. Brush with buttery seasoning: Mix the melted butter with the Parmesan and seasoned salt. Spread the mixture on both sides of the potato peel.
4. Bake it until it becomes crispy: Bake the crust until crisp, about 4 minutes per side.
5. Add toppings and meltFill the crust with cheddar cheese and bacon, then bake for an additional 2 minutes, just until the cheese melts.
6. Finish and submit: Top with sour cream and garnish with chopped green onions or chives. Serve immediately while hot and crunchy!

What to do with boiled potatoes:

Don’t throw it away, that’s the best part! Use it to make Mashed potatoesOr hash browns, or potato pancakes, or breakfast potatoes, or Potato soup. It’s a great way to get a second meal out of one recipe!

Fun ideas

It’s hard to beat the classic cheddar cheese + bacon, but here are some delicious variations:

• Add a drizzle of ranch dressing (or ranch seasoning mixed with butter)
• Use pepper jack cheese + jalapenos to make things spicy.
• He adds BBQ chicken And red onions.
• Pulled pork Cheddar cheese is great on potato skins!
• He adds chili And cheese (so good!)
• Broccoli and cheddar cheese are classic additions to baked potatoes, so why not add them to potato skins too?

These classic potato peels are one of those recipes that never go out of style—crunchy, cheesy, and packed with the best toppings. They’re perfect for game day, parties, or a fun appetizer night at home. And if you’re like me, you’ll be “testing one” right out of the oven…and suddenly half the pan is gone. Enjoy!