Cheesy Potato Skins
Crispy, golden perfection meets gooey, cheesy indulgence in these irresistible Cheesy Potato Skins. This crowd-pleasing appetizer starts with hearty Russet potatoes, baked to tender perfection and twice-cooked to achieve a delightfully crisp shell. Brushed with olive oil and seasoned with garlic powder, salt, and black pepper, each potato skin is then loaded with melty cheddar cheese and smoky crumbled bacon. Topped with creamy sour cream and fresh chives for a burst of flavor, these potato skins strike the perfect balance of crunchy, cheesy, and savory goodness. Ideal for game day snacks, casual gatherings, or party platters, this easy recipe promises a restaurant-quality treat right from your own oven. Keywords: crispy potato skins, cheesy appetizer, loaded potato skins, how to make potato skins.
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Recipe Information
Ingredients
- 6 pieces Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 0.5 cup Sour cream
- 2 tablespoons Chopped chives
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and poke each one several times with a fork to allow steam to escape while baking.
Place the potatoes directly on the oven rack and bake for 45 minutes to 1 hour, or until they are tender when pierced with a knife. Remove the potatoes from the oven and let them cool for 10 minutes.
Cut each potato in half lengthwise. Use a spoon to scoop out the insides, leaving about 1/4 inch of potato attached to the skin. Save the scooped-out potato for another use, such as mashed potatoes or soup.
Increase the oven temperature to 450°F (230°C). Brush the potato skins on both sides with olive oil and sprinkle lightly with salt, black pepper, and garlic powder.
Place the potato halves cut-side down on a baking sheet. Bake for 10 minutes, then flip them over and bake for an additional 10 minutes until crispy.
Remove the potato skins from the oven. Sprinkle the cut sides generously with shredded cheddar cheese and crumbled bacon.
Return the potato skins to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
Transfer the potato skins to a serving platter. Add a dollop of sour cream to each potato skin and sprinkle with chopped chives.
Serve immediately while warm and crispy!
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 6806 mg | 296% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 22.5 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1987 mg | 153% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7921 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
