What are the best potatoes for potato skins?

We love using a russet potato for baked potatoes and potato skins. When baked the skin of a russet gets nice and crisp while the inside potato is soft - which makes it easy to scoop the potato out. A yukon gold or even sweet potato will also work.

Can I freeze these potato skins?

Yes. The potato skins can be frozen before or after crisping. Make sure they are completely cooled before placing in an airtight container and freezing. Thaw the skins first or place them directly into the oven until crispy and golden brown. Freeze the pulled pork separately, thaw, and heat before assembling the potato skins.

Pulled Pork Potato Skin Bites

Description

These homemade pulled pork potato skins are loaded with tender pulled pork, BBQ sauce, and sour cream. A perfect bite for a super bowl party, family gathering, weekend game night, or just because!

Ingredients

Scale

3 large russet potatoes, washed and dried
1-2 teaspoons olive oil
1/2 teaspoon coarse ground salt
1 Tablespoon butter, melted
1 cup pulled pork
BBQ sauce (for garnish)
1/4 cup sour cream (for garnish)
Green onions, chopped (for garnish)

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Instructions

Preheat oven to 400 degrees Fahrenheit.
Using a fork, pierce two sides of each potato and place them on a baking sheet.
Rub olive oil on the potatoes until well coated and sprinkle with coarse ground salt.
Place potatoes in a 400 degrees Fahrenheit oven and bake until soft, about 40-45 minutes.
Once baked through, remove from the oven and let cool until they can be handled, about 15-20 minutes.
Increase temperature of the oven to 450 degrees Fahrenheit.
Cut each potato in half lengthwise. Scoop out the inside of the baked potato leaving about 1/4 inch around all sides. Set aside the potato you scooped out for later use.
Brush melted butter on inside of the potato skin. Cut each half into quarters so you now have 24 pieces.
Place the potato skins into the 450 degrees Fahrenheit oven until they start to brown and crisp, about 12-18 minutes.
While the skins are crisping up, warm the pulled pork.
Remove potato skins from oven once crispy and starting to brown.
Divide warm pulled pork evenly between all potato skin pieces.
Top each potato skin with a drizzle of BBQ sauce, a dollop of sour cream, and a sprinkle of green onions.
Serve.

Notes

Crisping skins. Keep an eye on the potato skins when you put them back in the oven. You want them to crisp up but not burn.

Using leftovers. This is a great recipe for leftover baked potatoes and pulled pork. Save the scooped out inside of the potatoes for potato pancakes or make them into mashed potatoes while they are still hot.

Size of skins. For larger potato skins, cut the potato skin halves in half instead of quarters. If using small potatoes, leave the halves uncut or cut in half.

These work great in an air fryer. Place potato skin pieces on the air fryer rack (per your air fryer directions) and bake until crispy. It may not take as long as crisping in the oven so keep your eye on them.

Prep Time: 10 minutes
Inactive Time: 20 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 66
Sugar: 2.2 g
Sodium: 127.4 mg
Fat: 1.5 g
Carbohydrates: 10.8 g
Protein: 2.5 g
Cholesterol: 5.7 mg