Potato Skins
Crispy, cheesy, and irresistibly indulgent, these classic Potato Skins are the ultimate appetizer or snack for any occasion! Made with large Russet potatoes, these crowd-pleasers feature perfectly seasoned, golden-baked potato shells loaded with melted cheddar cheese, smoky crumbled bacon, and a fresh sprinkling of green onions. The secret to their crispiness lies in twice-baking the skins, ensuring the perfect crunch with every bite. Serve them piping hot with a dollop of tangy sour cream on the side for dipping, and watch them disappear in seconds! Whether it’s game day, a family gathering, or a casual dinner party, this recipe hits all the right notes for flavor and texture. Simple yet satisfying, these potato skins are a surefire way to impress your guests.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 4 slices Bacon, cooked and crumbled
- 2 stalks Green onions, sliced
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly scrub the potatoes to remove any dirt. Pat them dry with a clean towel.
Pierce each potato a few times with a fork. Place them directly on the oven rack and bake for 45-50 minutes, or until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are cool enough to handle.
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4-inch of potato attached to the skin. Save the scooped-out potato flesh for another use, such as mashed potatoes.
Brush the insides and outsides of the potato skins with olive oil. Sprinkle lightly with salt and black pepper.
Place the potato skins cut-side down on a baking sheet lined with parchment paper. Bake for 8 minutes, then flip them over and bake for another 8 minutes, or until they become golden and crispy.
Remove the potato skins from the oven and sprinkle the insides with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for another 5 minutes, or until the cheese has melted.
Take the potato skins out of the oven and garnish with sliced green onions.
Serve immediately with sour cream on the side, if desired.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 4322 mg | 188% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 18.6 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1174 mg | 90% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 7478 mg | 159% | |
*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.
