Super Skins
Get ready to elevate your appetizer game with these irresistible Super Skins! Crispy baked Russet potato skins are brushed with melted butter and seasoned to perfection, creating the ultimate crunchy base. Each skin is loaded with gooey melted cheddar cheese, savory crumbled bacon, and a sprinkle of fresh green onions for a burst of flavor and color. Paired with a dollop of cool, creamy sour cream and a hint of smoky paprika, these loaded potato skins strike the perfect balance of textures and flavors. Easy to prepare with simple ingredients, this crowd-pleasing recipe is ideal for game days, family gatherings, or as an indulgent snack. Unlock the secret to the ultimate potato skin experience in just over an hour!
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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 Cooked bacon, crumbled
- 2 stalks Green onions, sliced
- 0.5 cup Sour cream
- 2 tablespoons Butter, melted
- 0.25 teaspoon Paprika (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Scrub the potatoes clean and pat them dry with a kitchen towel. Prick each potato a few times with a fork to allow steam to escape during baking.
Place the potatoes directly on the middle rack of the oven and bake for 45-50 minutes, or until they can be easily pierced with a fork. Remove from the oven and let them cool enough to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh into a bowl, leaving about 1/4 inch of potato attached to the skin. Save the scooped-out flesh for another recipe, like mashed potatoes.
Brush the insides and outsides of the potato skins with melted butter. Sprinkle with salt and black pepper, then return them to the baking sheet, cut side down.
Bake the potato skins for 10 minutes at 400°F (200°C), then flip them over so the cut side is facing up and bake for another 5 minutes until crispy.
Remove the potato skins from the oven and sprinkle the insides evenly with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for another 5-7 minutes, or until the cheese is melty and bubbly.
Once out of the oven, top the potato skins with sliced green onions. Serve immediately with sour cream on the side for dipping. Sprinkle with paprika for an optional hint of smoky flavor.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 969 mg | 75% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 326 mg | 7% | |
*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.
