Description
Crispy potato skins loaded with cheese, bacon, and green onions, perfect as an appetizer or party snack.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup sour cream
- 2 tablespoons chopped green onions
Instructions
- Preheat oven to 400°F (200°C).
- Scrub the potatoes clean and prick them with a fork. Bake directly on the oven rack for 45-50 minutes or until tender.
- Remove from oven and let cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin.
- Brush the inside and outside of each skin with olive oil and season with salt and pepper.
- Place skins on a baking sheet, skin-side down. Bake for 10 minutes, then flip and bake for another 10 minutes until crisp.
- Flip skins back over, sprinkle with cheese and bacon. Return to oven and bake for 5-7 minutes until cheese is melted and bubbly.
- Top with a dollop of sour cream and chopped green onions before serving.
Notes
- You can save the scooped-out potato flesh for mashed potatoes or another recipe.
- For a vegetarian version, omit the bacon or replace it with vegetarian bacon bits.
- Use a mix of cheeses for added flavor.