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!
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.
You can use the microwave to get the potatoes started. I do it when we’re short on time or feeling especially hangry. But there are two super good reasons to use your toaster oven to cook the entire recipe.
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 mashed potatoes for two. The microwaved stuff...not so much.
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.
When it comes to toppings, I love a dollop of tangy Greek yogurt and green onions. If bacon’s more your thing, go for it and do you!
Any way you top them (pizza style is pretty awesome) these toaster oven potato skins will be a hit in your house too.
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