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Creamy Cheesy Mashed Potato Skins

Crunchy potato skins filled with a creamy, cheesy mixture, perfect for snacks, side dishes, or party appetizers.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Suitable for baking and mashing.
  • 1 cup shredded cheddar cheese Reserve half for topping.
  • 1/2 cup cream cheese Softened for mixing.
  • 1/4 cup sour cream Adds creaminess.
  • 1/4 cup milk Warm slightly before mixing.
  • 2 tablespoons butter Melted, for smoother filling.
  • to taste Salt and pepper For seasoning.
  • Chopped chives or green onions For garnish.
  • Bacon bits (optional) Add for extra flavor.

Method
 

Preparation
  1. 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.
Filling
  1. 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.
  2. Fill the potato skins with the mashed potato mixture.
  3. Top with the remaining cheddar cheese and additional toppings if desired (e.g., bacon bits, chives).
Baking
  1. Bake the filled potato skins for an additional 15-20 minutes, or until the cheese is melted and bubbly.
  2. Serve warm and enjoy!

Notes

For extra crispy skins, brush them with a little oil and bake skin-side up for a few minutes before filling. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes until hot.