Beef Potato Skins
Crispy potato skins loaded with seasoned beef, cheese, and sour cream — the bar appetizer classic. Use russet potatoes for proper skins; bake twice for maximum crispness.
Prep Time
13 min
Cook Time
19 min
Servings
2
Calories
631 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Potato1 medium
- Beef200 g
- Cheese½ cup
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Potato1 medium
- Beef200 g
- Cheese0.5 cup
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Heat oven to 400°F (200°C). Scrub 4 large russet potatoes, prick with a fork. Bake for 1 hour until tender.
- 2
Cool the potatoes for 10 minutes. Cut in half lengthwise. Scoop out the flesh, leaving about ¼ inch of potato in the skins. Save the flesh for mashed potatoes another night.
- 3
Brush the skins inside and out with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Bake at 450°F for 10 minutes — this crisps the skins.
- 4
While skins crisp, brown 1 lb of ground beef in a skillet with 1 chopped onion and 2 minced garlic cloves. Season with 1 tablespoon taco seasoning, 1 teaspoon salt. Cook 6-8 minutes until cooked through.
- 5
Fill each crispy skin with the seasoned beef. Top with shredded cheddar cheese (use plenty — about 2 cups total).
- 6
Return to the oven for 5-7 minutes until cheese is melted and bubbly. Top with chopped scallions, sour cream, sliced jalapeños, and chopped bacon (optional). Serve immediately with ranch or salsa.
Watch how to make Beef Potato Skins
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💡 Expert Tips
- 1.Russet potatoes only. High starch = crispy skins. Yukon gold or red potatoes don't work as well.
- 2.Bake twice. First bake cooks the potato; second crisps the skin.
- 3.Brush inside and out. Oil + salt on both sides for crispy edges throughout.
- 4.Don't scoop too thin. Leave ¼ inch of flesh for structure.
🔬 Why It Works
Beef potato skins combine multiple irresistible elements: crispy potato skin foundation, savory seasoned beef, melted cheese, fresh toppings (sour cream, scallions, jalapeños). The twice-baked technique (first to cook the potato, then to crisp the skin) creates the proper sturdy base that holds the toppings.
Frequently Asked Questions
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