Crispy Baked Potato Skins with Cheddar and Greek Yogurt – Better Than Takeout

Crispy Baked Potato Skins are the ultimate game night or party appetizer. After making these many times, I’ve discovered the trick to getting them perfectly crispy every time. The crispy exterior gives way to soft, fluffy potato flesh, and the melty cheddar cheese and tangy Greek yogurt topping make these irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Pistachio Baklava Cheesecake Recipe and Easy Korean Beef Ramen Recipe Ready in 25 Minutes.

What You'll Need for Crispy Baked Potato Skins with Cheddar and Greek Yogurt – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• Russet potatoes
• Cheddar cheese
• Greek yogurt
• Salt
• Pepper
• Garlic powder
• Paprika
• Chives or green onions
• Optional: Bacon bits
• Optional: Sour cream
• Optional: Jalapeños

How to Make Crispy Baked Potato Skins with Cheddar and Greek Yogurt – Better Than Takeout

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Scrub potatoes clean, prick them with a fork, then rub with olive oil, salt, and pepper. Bake for 45-60 minutes or until tender.
3. Step 3: Cut potatoes in half lengthwise, scoop out the flesh, and brush the skins with melted butter. Season with garlic powder and paprika.
4. Step 4: Arrange skins on the prepared baking sheet and bake for 10-15 minutes or until crispy and golden.
5. Step 5: Top with shredded cheddar, return to the oven for 2-3 minutes until cheese is melted. Serve with Greek yogurt mixed with chives or green onions.

Storing & Reheating Crispy Baked Potato Skins with Cheddar and Greek Yogurt – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be baked and scooped out a day ahead. Store in the fridge until ready to bake.

Freezing Crispy Baked Potato Skins with Cheddar and Greek Yogurt – Better Than Takeout

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until crispy. Microwave: Microwaving will make them soggy.

Recipe Notes

• Chef tip: For a healthier version, use low-fat Greek yogurt and skip the butter.
• Best substitution: You can substitute the Greek yogurt with sour cream for a richer topping.
• Make-ahead: Potatoes can be baked and scooped out a day ahead. Store in the fridge until ready to bake.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If your skins aren't crispy, try baking them at a higher temperature or for a longer time.

Crispy Baked Potato Skins with Cheddar and Greek Yogurt – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

1 hour

⏳

Total

1 hour 15 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• Russet potatoes
• Cheddar cheese
• Greek yogurt
• Salt
• Pepper

Seasonings

• Garlic powder
• Paprika
• Chives or green onions

Optional Toppings

• Bacon bits
• Sour cream
• Jalapeños

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Scrub potatoes clean, prick them with a fork, then rub with olive oil, salt, and pepper. Bake for 45-60 minutes or until tender.
3. Step 3: Cut potatoes in half lengthwise, scoop out the flesh, and brush the skins with melted butter. Season with garlic powder and paprika.
4. Step 4: Arrange skins on the prepared baking sheet and bake for 10-15 minutes or until crispy and golden.
5. Step 5: Top with shredded cheddar, return to the oven for 2-3 minutes until cheese is melted. Serve with Greek yogurt mixed with chives or green onions.

Notes

• Chef tip: For a healthier version, use low-fat Greek yogurt and skip the butter.
• Best substitution: You can substitute the Greek yogurt with sour cream for a richer topping.
• Make-ahead: Potatoes can be baked and scooped out a day ahead. Store in the fridge until ready to bake.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If your skins aren't crispy, try baking them at a higher temperature or for a longer time.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until crispy.
• Microwave reheat: Microwaving will make them soggy.
• Make ahead: Potatoes can be baked and scooped out a day ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 280
• Protein: 9g
• Fat: 12g
• Carbs: 35g
• Fiber: 4g
• Sugar: 2g
• Sodium: 500mg
• Cholesterol: 35mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Baked Potato Skins with Cheddar and Greek Yogurt – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Baked Potato Skins with Cheddar and Greek Yogurt – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!