Potato Skins
This recipe for cheesy filled potato skins is easy and a real crowd pleaser. Use russet potatoes baked to perfection, then filled with cheese and bacon and baked and topped with sour cream and green onions.
Ingredients
- 6 medium russet potatoes washed
- 2 Tbsp olive oil
- Kosher salt
- 1 cup cheddar cheese shredded
- 3/4 cup bacon cooked and crumbled about 6 slices
- sour cream for serving
- 2 green onions sliced for serving
Instructions
- preheat your oven to 400º f
- Wash and dry your potatoes, then rub them generously with olive oil and sprinkle with kosher salt.
- prick the potatoes with a fork (so they don't explode) and put them on a baking sheet and bake for 1 hour (or until done).
- Once the potatoes are cool enough to handle, cut them in half horizontally and scoop out the flesh leaving about a ¼" rim around the entire potato and the bottom.
- Brush the emptied shells with some olive oil then sprinkle them with Salt and Pepper and return them to the oven to bake for 10-15 minutes or until crispy and slightly browned.
- Remove the skins from the oven once slightly browned and fill each one with some cheddar cheese and bacon crumbles then return to the oven once more to melt the cheese (about 3-5 minutes). Watch so they don't burn.
- Remove from the oven once the cheese is melted and bubbly then place the potato skins on your serving platter. Sprinkle with diced green onion and serve with a bowl of sour cream for dipping, or alternatively put a dollop of sour cream and a sprinkle of green onions on each potato skin before you serve them.
Notes
- Choose medium sized russet potatoes if you want a decent size potato skin, or choose small potatoes if you want to make smaller ones to feed a crowd.
- DO NOT wrap your potatoes in foil, you will lose the crispy skin that we are aiming for.
- When estimating how many potatoes you will need to feed a crowd, I would aim at 3 per person if they're small, 2 if you're using large russets.