Herbed Potato Skins
Get ready to elevate your appetizer game with these irresistible Herbed Potato Skins! This recipe combines crispy, golden-baked Russet potato shells brushed with fragrant garlic butter, gooey melted cheddar cheese, and a refreshing medley of fresh parsley and chives. Topped with a dollop of tangy sour cream for the perfect finishing touch, these loaded potato skins strike the perfect balance between indulgent and herbaceous. With just 15 minutes of prep time, this crowd-pleasing recipe is ideal for game day snacks or a gourmet comfort food side dish. Serve them piping hot, and watch them disappear in no time! Keywords: crispy potato skins, herbed potato recipe, loaded appetizers, cheesy potato snacks.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
- 1 cup Cheddar cheese
- 1 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean under running water, pat them dry, and poke them several times with a fork to vent steam.
Rub the potatoes with 1 tablespoon of olive oil and place them directly on the oven rack. Bake for 40-45 minutes or until they are tender when pierced with a fork.
While the potatoes are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant. Remove from heat and set aside.
Chop the parsley and chives finely and set them aside for later use.
Once the potatoes are done, remove them from the oven and let them cool for 10 minutes, or until they are safe to handle.
Cut each potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick layer of potato attached to the skin. Reserve the scooped-out potato for another use.
Brush the insides of the potato skins with the garlic butter mixture and sprinkle lightly with salt and pepper.
Return the potato skins to the oven, cut side up, and bake for 10 minutes, or until lightly crisped.
Remove the potato skins from the oven and sprinkle the shredded cheddar cheese evenly over each skin. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Top each potato skin with a dollop of sour cream, a sprinkle of fresh parsley, and a garnish of chives. Serve immediately and enjoy!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1510 mg | 32% | |
*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.
