Description
Crispy and loaded potato skins filled with melted sharp cheddar cheese, crispy bacon, and fresh green onions, perfect as a delicious appetizer or snack for any occasion.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Toppings
- 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, chopped
- 1/2 cup sour cream, for serving
Instructions
- Bake the Potatoes: Scrub the potatoes clean and pierce them several times with a fork. Rub each potato with olive oil and sprinkle with salt to taste. Place on a baking sheet and bake in a preheated oven at 400°F (200°C) for 45-60 minutes until the potatoes are tender on the inside and the skins are crispy and golden brown.
- Prepare the Skins: Allow the baked potatoes to cool enough to handle safely. Slice each potato lengthwise in half. Using a spoon, carefully scoop out the inside flesh, leaving about 1/4 inch of potato around the skin to maintain the structure. Reserve the scooped potato pulp for another use like mashed potatoes.
- Crisp the Potato Shells: Brush the hollowed potato skins with olive oil on both sides. Arrange the skins skin side up on a baking sheet. Bake at 450°F (230°C) for 10 minutes. Then flip the skins over and bake for an additional 5 minutes to achieve extra crispiness.
- Add Toppings: Fill each crisp potato skin with shredded sharp cheddar cheese, evenly distribute the crispy bacon bits and chopped green onions over the cheese. Return the filled skins to the oven and bake for 5-7 minutes until the cheese has melted and is bubbly.
- Serve and Garnish: Remove the loaded potato skins from the oven. Top each with a generous dollop of sour cream and additional chopped green onions or chives if desired. Serve warm for a delicious appetizer or snack.
Notes
- You can substitute bacon with turkey bacon or omit for a vegetarian version.
- Make sure to leave enough potato flesh on the skins to avoid tearing during baking.
- For extra flavor, add a pinch of smoked paprika or garlic powder to the cheese topping.
- These potato skins can be prepared ahead and reheated in the oven before serving.
