Description
Crispy potato skins are a delicious appetizer made by baking potato halves until golden and crisp, then topping them with cheese, bacon, and green onions.
Ingredients
Units
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 2 green onions, sliced
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub the potatoes clean and poke them with a fork a few times. Bake for 45-50 minutes until tender.
- Allow potatoes to cool slightly, then cut each in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch of potato on the skin.
- Brush the insides and outsides of the potato skins with olive oil. Season with salt and pepper.
- Place skins cut side down on the baking sheet and bake for 10 minutes. Flip and bake another 10 minutes until crisp.
- Sprinkle cheese and bacon evenly in the skins and return to the oven for 5 minutes, or until cheese is melted.
- Remove from oven and top with sour cream and green onions.
- Serve warm.
Notes
- Use leftover potato flesh for mashed potatoes or soups.
- For a vegetarian version, skip the bacon or replace with plant-based alternatives.
- Can be made ahead and reheated before serving.
Nutrition
- Serving Size: 2 potato skin halves
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg