Crispy Smashed Garlic Potato Skins With Cheese and Chives

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 mini potato skins)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 6 small russet potatoes (about 2 lb / 900 g)
• 3 tbsp olive oil
• 2 tbsp melted unsalted butter
• 4 cloves garlic, very finely minced
• 1 cup (100 g) shredded sharp cheddar cheese
• 3 tbsp finely chopped fresh chives
• Salt, black pepper, and smoked paprika (optional)
• Optional for serving: sour cream

Do This

• 1. Preheat oven to 400°F (200°C). Scrub and dry potatoes, then prick all over with a fork.
• 2. Bake potatoes on a tray for 40–45 minutes, until tender all the way through. Cool 10 minutes.
• 3. Halve potatoes lengthwise; scoop out most of the flesh, leaving a sturdy 0.25 inch (6 mm) shell.
• 4. Increase oven to 450°F (230°C). Mix olive oil, melted butter, garlic, salt, pepper, and paprika.
• 5. Brush skins inside and out with garlic mixture, place cut side down, gently smash, and bake 10–15 minutes until deep golden and crisp.
• 6. Flip, top with cheese, and bake 5 minutes, then broil 2–4 minutes until cheese is bubbly and browned.
• 7. Sprinkle generously with chives, season to taste, and serve hot with sour cream if desired.

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Why You’ll Love This Recipe

• All the best parts of a baked potato in a crisp, salty, cheesy bite-sized snack.
• Smashing the skins creates extra craggy edges that get incredibly crunchy in the oven.
• Uses simple, affordable ingredients you probably already have on hand.
• Perfect for game day, cozy evenings, or as a fun, make-ahead-friendly party appetizer.

Grocery List

• Produce: Small russet potatoes, garlic, fresh chives
• Dairy: Unsalted butter, sharp cheddar cheese, sour cream (optional)
• Pantry: Olive oil, fine sea salt, black pepper, smoked paprika (optional)

Full Ingredients

For the Crispy Smashed Potato Skins

• 6 small russet potatoes (about 2 lb / 900 g), scrubbed and dried
• 3 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 4 cloves garlic, very finely minced or grated
• 0.5 tsp fine sea salt (for the garlic oil), plus more to taste
• 0.25 tsp freshly ground black pepper
• 0.5 tsp smoked paprika (optional, for a subtle smoky flavor and color)

For Topping & Finishing

• 1 cup (about 100 g) shredded sharp cheddar cheese (or a cheddar-jack blend)
• 3 tbsp finely chopped fresh chives
• Additional salt and black pepper, to taste

Optional for Serving

• 0.5 cup (120 ml) sour cream or Greek yogurt
• Extra chopped chives or green onions

Step-by-Step Instructions

Step 1: Preheat the oven and prep the potatoes

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Scrub the potatoes thoroughly under cold running water to remove any dirt, then dry them very well with a clean towel. Dry skins crisp up better in the oven. Using a fork, prick each potato 5–6 times all over; this allows steam to escape and prevents them from bursting as they bake.

Step 2: Bake the potatoes until tender

Place the potatoes directly on the prepared baking sheet. Bake in the preheated oven for 40–45 minutes, or until a knife slides into the center of the largest potato with almost no resistance. They should be fully cooked and fluffy inside at this stage.

Remove from the oven and let the potatoes cool on the tray for about 10 minutes, just until they are comfortable to handle but still warm. Leaving them too long can make the skins soften, so aim to work with them while they are still slightly warm and firm.

Step 3: Scoop out the centers to make sturdy shells

Reduce the oven temperature briefly to off while you work, or leave the door open a touch to cool it slightly; you will raise it again soon. Carefully slice each potato in half lengthwise with a sharp knife.

Using a small spoon, gently scoop out most of the fluffy potato flesh from each half, leaving about 0.25 inch (6 mm) of potato attached to the skin. This creates a sturdy shell that will not collapse when you smash it. Take care not to poke through the skin. Set the hollowed-out potato skins back on the baking sheet, cut side up for now. (Save the scooped-out potato for mashed potatoes, potato pancakes, or another use.)

Step 4: Make the garlicky oil and coat the potato skins

Increase the oven temperature to 450°F (230°C).

In a small bowl, combine the olive oil, melted butter, minced garlic, 0.5 tsp fine sea salt, 0.25 tsp black pepper, and smoked paprika (if using). Stir until the garlic is evenly distributed and the mixture looks uniform.

Brush each potato skin generously with the garlic mixture, coating both the inside and the outside. Reserve a little of the mixture (about 1–2 teaspoons) if you would like to brush again after smashing. Make sure to get the mixture into the corners and along the edges of each skin; these are the parts that will crisp and brown the most.

Step 5: Smash and roast the skins until deeply crisp

Flip all the coated potato skins so they are cut side down on the baking sheet. Using the bottom of a sturdy measuring cup, a glass, or a small plate, gently press down on each skin to lightly smash it. You want to flatten them slightly and create cracked, craggy edges without completely destroying the structure.

If desired, lightly brush the tops with the remaining garlic oil mixture for an extra hit of flavor. Return the tray to the oven and bake at 450°F (230°C) for 10–15 minutes, or until the skins are golden-brown, crisp around the edges, and slightly blistered. The smashed surfaces should look rough and crunchy.

Step 6: Add cheese, melt, and finish with chives

Carefully remove the tray from the oven and flip the potato skins so they are cut side up. Evenly distribute the shredded cheddar cheese among all the skins, mounding it slightly in the centers.

Return the tray to the oven and bake for an additional 5 minutes to start melting the cheese. Then switch the oven to broil (high if your broiler has settings) and broil the potato skins for 2–4 minutes, watching very closely, until the cheese is fully melted, bubbling, and developing golden-brown spots.

Remove from the oven and immediately sprinkle the hot, cheesy skins with the finely chopped chives. Taste and add a pinch of extra salt or pepper if needed. Serve right away as-is, or with small dollops of sour cream on the side for dipping or topping.

Pro Tips

• Choose the right potatoes: Small russet potatoes are ideal because their skins get extra crisp and their shape makes perfect little “boats.” Look for potatoes that are similar in size so they cook evenly.
• Do not over-scoop: Leaving a thin layer of potato attached to the skin keeps the shells from tearing and gives each bite a nice balance of creamy interior and crunchy exterior.
• Dry equals crispy: Make sure the potatoes are dried thoroughly before baking, and give them enough time in the hot oven after smashing so the edges can fully crisp.
• Watch the broiler closely: Broilers vary a lot in strength. Stay by the oven during the final minutes to prevent the cheese from burning; rotate the pan if needed for even browning.
• Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shredding a block of cheddar at home usually gives the best gooey, stretchy topping.

Variations

• Bacon Cheddar Skins: Sprinkle 0.5 cup (about 60 g) of cooked, crumbled bacon over the cheese before broiling. Finish with chives and a spoonful of sour cream.
• Spicy Jalapeño Skins: Add 0.25–0.5 tsp cayenne pepper to the garlic oil, and scatter thinly sliced fresh or pickled jalapeños over the cheese before broiling.
• Herby Parmesan Skins: Replace half of the cheddar with grated Parmesan and stir 1 tsp dried Italian herbs into the garlic oil for a fragrant, herby twist.

Storage & Make-Ahead

These smashed potato skins are best eaten fresh from the oven, while the edges are ultra-crisp and the cheese is hot and melty. However, you can prepare them partially ahead:

To make ahead: Bake the whole potatoes, scoop out the centers, brush with the garlic mixture, then let cool completely. Store the prepared, unbaked skins in an airtight container in the refrigerator for up to 2 days. When ready to serve, smash and roast at 450°F (230°C), then top with cheese and broil as directed. You may need to add a couple of extra minutes to crisp them thoroughly from cold.

To store leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crisp again. Microwaving will soften the skins, so the oven or a toaster oven gives better results.

Nutrition (per serving)

Approximate values per serving (1 of 4 servings, about 3 potato skins), without optional sour cream:

Calories: ~420 kcal; Protein: ~12 g; Fat: ~28 g; Carbohydrates: ~32 g; Fiber: ~3 g; Sodium: ~520 mg (will vary based on salt, cheese, and toppings used). These numbers are estimates and will change with ingredient brands, portion sizes, and any additions like bacon or extra cheese.