why make this recipe
This recipe gives you a crunchy potato skin with a soft, creamy, cheesy inside. It is easy to make and feeds a small group. You can serve it as a snack, a side dish, or at a party. If you like slow-cooked comfort food, you might also enjoy a similar creamy dish like creamy crockpot ham and potatoes.
introduction
Creamy Cheesy Mashed Potato Skins turn baked potatoes into a rich, cheesy bite. You bake the potatoes, mash the insides with cream cheese and sour cream, fill the skins, and bake again until the cheese melts. The outside stays crisp while the inside stays soft. This is a simple recipe that most people like.
how to make Creamy Cheesy Mashed Potato Skins
Preheat your oven and bake the potatoes until they are tender. Let them cool a bit, then cut them in half and scoop out the centers. Mix the scooped potato with cream cheese, sour cream, milk, butter, and half of the cheddar. Fill the skins, top with the rest of the cheddar and any toppings you like, then bake until bubbly and golden. For more ideas on creamy potato soups that use similar flavors, try this creamy potato hamburger soup.
Ingredients :
4 large russet potatoes, 1 cup shredded cheddar cheese, 1/2 cup cream cheese, 1/4 cup sour cream, 1/4 cup milk, 2 tablespoons butter, Salt and pepper to taste, Chopped chives or green onions for garnish, Bacon bits (optional)
Directions :
- Preheat your oven to 400°F (200°C)., 2. Bake the russet potatoes for about 1 hour, until tender. Allow them to cool slightly., 3. Cut the potatoes in half lengthwise and scoop out the insides, leaving a small layer of potato on the skin., 4. In a mixing bowl, combine the scooped-out potato, cream cheese, sour cream, milk, butter, and half of the cheddar cheese. Mix until creamy and smooth., 5. Fill the potato skins with the mashed potato mixture., 6. Top with the remaining cheddar cheese and additional toppings if desired (e.g., bacon bits, chives)., 7. Bake the filled potato skins for an additional 15-20 minutes, or until the cheese is melted and bubbly., 8. Serve warm and enjoy!
how to serve Creamy Cheesy Mashed Potato Skins
Serve them warm on a plate. Add chopped chives or green onions on top. Offer sour cream, extra bacon bits, or hot sauce on the side. They work well with a green salad or as part of a party snack table.
how to store Creamy Cheesy Mashed Potato Skins
Let the potato skins cool to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes until hot and the cheese bubbles. Do not leave them out at room temperature for more than two hours.
tips to make Creamy Cheesy Mashed Potato Skins
- Bake the potatoes until very tender so the inside mashes smooth.
- Leave a thin layer of potato on the skin so it stays sturdy.
- Warm the milk and butter slightly before mixing to make a creamier filling.
- Use sharp cheddar for a stronger flavor.
- For crispier skins, brush them with a little oil and bake skin-side up for a few minutes before filling.
variation (if any)
- Add cooked, chopped bacon into the filling for more flavor.
- Mix in roasted garlic or chopped herbs like parsley.
- Use different cheeses: mozzarella for stretch, pepper jack for heat, or smoked cheddar for a deeper taste.
- Make mini skins using small red potatoes for bite-size snacks.
FAQs
Q: Can I make this ahead of time?
A: Yes. You can bake and scoop the potatoes a day ahead. Keep the filling and skins separate in the fridge. Fill and bake when ready to serve.
Q: Can I freeze these?
A: You can freeze the filled potato skins for up to 1 month. Wrap tightly in foil and place in a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for 25–35 minutes.
Q: Can I make them without dairy?
A: Yes. Use dairy-free cream cheese, sour cream, and a milk substitute. Choose a plant-based cheese that melts well.
Q: How do I get the skins very crispy?
A: After scooping, brush the skins with a little oil and bake at 425°F (220°C) for 10 minutes before filling.
Q: Are russet potatoes the best choice?
A: Russets work well because they are starchy and mash smooth. You can use other baking potatoes, but texture may change.
Conclusion
If you want a creamy mashed potato recipe with a slightly different twist, you can compare textures and tips from the classic version at Red Skin Mashed Potatoes with Cream Cheese – Sugar & Snap Peas.
Creamy Cheesy Mashed Potato Skins
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Bake the russet potatoes for about 1 hour, until tender. Allow them to cool slightly.
- Cut the potatoes in half lengthwise and scoop out the insides, leaving a small layer of potato on the skin.
- In a mixing bowl, combine the scooped-out potato, cream cheese, sour cream, milk, butter, and half of the cheddar cheese. Mix until creamy and smooth.
- Fill the potato skins with the mashed potato mixture.
- Top with the remaining cheddar cheese and additional toppings if desired (e.g., bacon bits, chives).
- Bake the filled potato skins for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Serve warm and enjoy!