Toaster Oven Potato Skins

Toaster oven potato skins are crispy cheesy bites of baked potato goodness. They’re the perfect appetizer for watching the big game or a fun dinner for two!

A hand pulling a cheesy potato skin off of a white plate.

Gooey cheese. Endless ideas for topping. It’s no wonder these toaster oven potato skins are a favorite in our house year-round.

Like a batch of sweet potato nachos or buffalo broccoli and cauliflower bites, they’re great for entertaining a small group and easy to throw together.

The only drawback is that the potatoes do take a while to bake.

Browned and cooked baked potato halves on a baking sheet.If you’re in a hurry, you can use the microwave to speed things up. I do it when we’re short on time or feeling especially hangry.

But right now, my absolute favorite SHORT CUT for making great tasting potato skins is starting with a batch of Quick Baked Potatoes (pictured above ↑ ).

They take half the time of traditional baked potatoes!

Cheesy toaster oven potato skins on a plate.

Toaster Oven Potato Skins

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

These cheesy bites of baked potato goodness make a great appetizer for watching the big game or a fun dinner for two.

Ingredients

  • 4 small Russet Potatoes, scrubbed and dried
  • 4 teaspoons Grapeseed Oil, divided
  • 1/8 teaspoon Smoked Paprika
  • Fine Sea Salt
  • Ground Black Pepper
  • 1/2 cup Shredded Cheese
  • 3 tablespoons Nonfat Plain Greek Yogurt
  • 1 Green Onion, finely sliced

Instructions

  1. Adjust your toaster oven’s cooking rack to the bottom or middle position and preheat to 400°F on the BAKE setting.
  2. Use a sharp knife or fork to stab the potatoes on each side. Rub potatoes with 1 teaspoon of the oil, place on a roasting pan, and bake until a knife slides easily into each potato, about 35 to 45 minutes, depending on the size of the potatoes.
  3. Remove the potatoes and increase the toaster oven’s temperature to 425°F.
  4. Carefully slice the hot potatoes in half lengthwise, allow them to cool for 5 minutes or until cool enough to handle. Then scoop out the flesh leaving a thin 1/4-inch shell inside the skins.
  5. Combine the remaining oil and paprika. Brush both sides of the potato skins with oil and season with salt and pepper.
  6. Place the potato halves with the flesh facing the pan and skins facing up. Cook until crispy and browned around the edges, about 8 to 12 minutes.
  7. Flip potato skins over and fill each one with cheese. Bake for 5 minutes more or until the cheese is melty and bubbly.
  8. Top skins with dollops of plain Greek yogurt and sliced green onions, serve warm.

Notes

To Bake the Potatoes Faster

  • Follow the instructions for these Quick Bake Potatoes.
  • Allow potatoes to cool for 5 minutes before proceeding with Step 3 in the recipe.

Microwave + Toaster Oven Method

  1. Preheat your toaster oven to 425°F.
  2. Microwave raw potatoes for 6 to 10 minutes (flipping them after 5 minutes) until they are cooked through and a knife slides easily into each one.
  3. Proceed to Step 4 in the recipe.

Small Potatoes can be hard to find individually sold. Grab a bag of potatoes instead, the potatoes sold in sacks are usually small to medium-sized.

Cheese Options - we like to use a blend of cheddar and mozzarella cheeses but pepper jack or any kind of melty cheese is a good option.

For Pizza-Style Skins - Fill each crispy skin with a teaspoon of pizza sauce then top with sliced black olives and mozzarella cheese before baking. Serve with fresh basil.

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Nutrition Information:
Yield: 8 Potato Skins Serving Size: 2 Topped Potato Skins
Amount Per Serving: Calories: 196Total Fat: 5.8gSaturated Fat: 1gCholesterol: 3mgSodium: 36mgCarbohydrates: 31.8gFiber: 2.4gSugar: 1.6gProtein: 5.6g

Why make potato skins in the toaster oven? 

Cheesy baked potato skins on a plate topped with sliced green onions.

Reason #1: The scooped out potato flesh will taste soooo much better.

Being a child of the 80’s I’ve eaten more than my share of potato skins but never gave much thought to the “potato insides” until we started making them at home.

Microwaved potatoes are fine but also dense and sometimes gluey. While toaster oven baked potatoes are fluffy and light inside.

Got a little milk and butter? The scooped out flesh from the toaster oven potatoes makes a delicious and creamy batch of mashed potatoes for two. The microwaved stuff…not so much.

Scooped out, oiled, baked and topped potato skins on dark toaster oven pan.

Reason #2: The skins will be crispier.

Baking your oil rubbed potatoes in the toaster oven gives their skins a crispy headstart.

To get those potato skins EXTRA CRISPY scoop them out and brush each side with seasoned oil (or melted butter if you please). Then turn up the heat on your toaster oven and send them back in!

Once your skins are golden and crispy, it’s all about the cheese. We like to use a mix of mozzarella (it’s so melty!) and sharp cheddar cheese but pepper jack or a white cheddar tastes great too.

{Related: Toaster Oven Potatoes Au Gratin For Two}

Potato skins on a plate with bowl of Greek yogurt.

When it comes to toppings, I love a dollop of tangy Greek yogurt and sliced green onions. If bacon’s more your thing, go for it and DO YOU.

Any way you top them (pizza style is pretty awesome) I hope these toaster oven potato skins are a hit in your house too.

2 Comments

  1. Oh my, little “gondolas” of delight. Also…new(ish) on the market…InstantPot (electric pressure cooker)…to give you wonderful “baked” (cooked) potatoes with less fuss and time but all the moisture, nutrients and flavor. If you try the IP let me know. You’ve done such a marvellous job exploring and expounding on the virtues of “the little oven”…perhaps looking at another “wonder” would pair well with your theme? Both appliances cut down on electricity used and time spent doing so.

    1. My mom’s been raving about hers for the last year so last week I actually stopped at our library and picked up “How to Instant Pot” to see if one might be a good fit for us and how hard/scary it was to use one.

      The librarian who checked me out was crazy excited when she saw the book and started telling me all about her instant pot and everything she makes in it.

      Now with your glowing recommendation, I feel like their mini 3-quart one might be in our future. Though I think I’ll be the one hitting YOU up for tips 😉

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