Description
These Potato Skins are the perfect appetizer or snack for any occasion. Crispy on the outside and soft on the inside, these loaded potato skins are topped with cheese, bacon, and green onions. A delicious bite that everyone will enjoy!
Ingredients
Units
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- 1/4 cup sour cream (for dipping)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare potatoes: Wash and scrub the russet potatoes. Prick them with a fork a few times. Rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
- Cool and slice: Once the potatoes are cooked, remove them from the oven and allow them to cool for 10 minutes. Slice the potatoes in half lengthwise.
- Scoop out the flesh: Use a spoon to carefully scoop out the insides of each potato half, leaving a thin border around the edges to create a “skin.” Save the scooped-out potato for mashed potatoes or another use.
- Season the skins: Brush the potato skins with melted butter (optional) and season with salt and pepper. Place the skins back on a baking sheet.
- Fill the skins: Sprinkle each potato skin with shredded cheddar cheese and crumbled bacon.
- Bake again: Return the filled potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the potato skins from the oven, sprinkle with chopped green onions, and serve hot with sour cream on the side for dipping.
Notes
- You can use a variety of cheeses such as mozzarella or Monterey Jack for different flavors.
- Add other toppings like jalapeños, sour cream, or ranch dressing for extra flavor.
- To make it a vegetarian option, you can skip the bacon or use plant-based bacon.