Crispy Garlic Potato Skins
Get ready to savor the ultimate appetizer or game-day snack with these Crispy Garlic Potato Skins! Featuring perfectly baked Russet potatoes hollowed out to create irresistibly crunchy shells, these potato skins are brushed with a rich garlic butter glaze and piled high with gooey melted cheddar cheese, smoky crumbled bacon, and a pop of freshness from sliced green onions. The secret to their incredible flavor lies in the balance of textures – crispy edges, cheesy centers, and just a hint of garlicky warmth in every bite. Easy to prepare with simple ingredients, this recipe is ideal for entertaining or satisfying a savory craving. Serve them hot with a dollop of creamy sour cream for the perfect finishing touch!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 4 slices Cooked bacon, crumbled
- 2 stalks Green onions, thinly sliced
- 0.5 cup Sour cream (optional for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Scrub the potatoes clean under running water and pat them dry. Use a fork to prick each potato a few times.
Rub the potatoes all over with 1 tablespoon of olive oil and place them directly on the oven rack. Bake for 45 to 50 minutes, or until they are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool until they are safe to handle, about 10 minutes.
Carefully cut each potato in half lengthwise. Scoop out most of the potato flesh, leaving about 1/4 inch of thickness to support the skins. Save the scooped-out potato for another recipe, like mashed potatoes.
Brush the inside and outside of the potato skins with the remaining 1 tablespoon of olive oil. Place them skin-side down on the lined baking sheet and sprinkle lightly with a pinch of salt.
Bake the skins in the oven for another 10 minutes, flipping them halfway through, until they are crisp.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant but not browned. Remove from heat.
Brush the garlic butter generously over the crispy potato skins. Sprinkle the shredded cheddar cheese evenly inside each skin, followed by the crumbled bacon.
Return the potato skins to the oven and bake for 5 to 7 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and top each potato skin with sliced green onions. Serve immediately with sour cream on the side, if desired.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1603 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.
