Crisp Garlic Potato Skins
Get ready for the ultimate appetizer or snack with these crispy garlic potato skins, a flavorful twist on a classic favorite! Perfectly baked Russet potatoes are hollowed out and brushed inside and out with garlic-infused butter for a savory boost, then broiled to golden, crunchy perfection. Each skin is generously loaded with melted cheddar cheese, smoky crumbled bacon, and a dollop of tangy sour cream, then garnished with fresh, zesty chives for the perfect finishing touch. These loaded potato skins are easy to prepare, taking just 15 minutes of prep time, and they make a crowd-pleasing choice for game days, parties, or casual family dinners. Serve them hot and watch them disappear in no time!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh chives
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water and pat them dry with a clean kitchen towel.
Pierce each potato a few times with a fork and lightly rub them with 1 tablespoon of olive oil. Place them directly on the oven rack and bake for 45 minutes, or until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes. Slice them in half lengthwise, and use a spoon to carefully scoop out most of the flesh, leaving about 1/4-inch of potato lining inside the skin.
Preheat the broiler on your oven. Line a baking sheet with parchment paper or aluminum foil.
Melt the butter in a small saucepan over low heat, then add the minced garlic. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Brush the insides and outsides of each potato skin with the garlic butter. Season them evenly with salt and black pepper.
Place the potato skins skin-side down on the prepared baking sheet. Broil for 3-5 minutes until crisp and golden.
Sprinkle shredded cheddar cheese evenly into each potato skin, followed by the crumbled bacon. Return the baking sheet to the oven and broil for an additional 2-3 minutes, or until the cheese is fully melted.
Remove the potato skins from the oven and let them cool slightly. Top with a dollop of sour cream and a sprinkle of chopped fresh chives.
Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1599 mg | 34% | |
*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.
