Yummy Baked Potato Skins
Transform your appetizer game with these irresistibly crispy and cheesy Yummy Baked Potato Skins! Featuring perfectly baked Russet potatoes, they’re hollowed out and crisped to golden perfection before being loaded with melty cheddar cheese, smoky crumbled bacon, and a pop of freshness from chopped green onions. With just a handful of pantry staples like olive oil, salt, and black pepper, this easy recipe strikes the perfect balance between crunchy texture and savory flavor. Serve them warm with a dollop of sour cream for the ultimate crowd-pleasing snack or party appetizer. Perfect for game days, gatherings, or an indulgent treat, these loaded potato skins are sure to disappear in no time!
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Recipe Information
Ingredients
- 4 Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cheddar cheese, shredded
- 0.5 cup Cooked bacon, crumbled
- 2 tablespoons Green onions, chopped
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Scrub the Russet potatoes clean and dry them thoroughly. Pierce each potato a few times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and place them directly on the oven rack or on the prepared baking sheet. Bake for 45 minutes or until the potatoes are fork-tender.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Cut each potato in half lengthwise and carefully scoop out most of the potato flesh, leaving about 1/4-inch layer of potato in the skin. Reserve the scooped potato for another use (like mashed potatoes).
Place the potato skins on the baking sheet, skin-side down. Brush the insides with the remaining 1 tablespoon of olive oil, and sprinkle evenly with salt and black pepper.
Return the potato skins to the oven and bake for 10 minutes until they are crispy.
Once the potato skins are crispy, remove them from the oven and fill each skin with shredded cheddar cheese and crumbled bacon.
Place the filled potato skins back in the oven for 5 more minutes, or until the cheese is melted and bubbly.
Remove from the oven and top each potato skin with chopped green onions. Serve warm with a dollop of sour cream on the side, if desired.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 5956 mg | 259% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 12.3 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1095 mg | 84% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4970 mg | 106% | |
*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.
