How to Make Potato Skins
Crispy baked potato skins filled with melted cheddar and bacon, then topped with sour cream and green onions. A classic appetizer everyone loves!
Servings: 8 potato skins
Equipment
- Baking Sheet (for baking the potato skins)
- parchment paper (for lining the baking sheet)
- Basting Brush (for brushing butter on skins)
Ingredients
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, melted
- 1 tablespoon grated Parmesan cheese
- 1¼ teaspoons seasoned salt (such as Lawry's)
- 1½ cups shredded cheddar cheese
- 8 strips bacon, cooked and crumbled
- ½ cup sour cream
- chopped green onions or chopped chives, for garnish
Instructions
- Preheat the oven to 425℉. Rub the olive oil onto the outside of the four potatoes and cut a small slit on the top of each potato. Bake for 45 minutes, or until the potatoes are soft. Let the potatoes cool until they can be handled- about 15 minutes. Increase the oven temperature to 475℉.
- Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a ¼-inch shell. Save the cooked potato for another use (ie. mashed potatoes, hash browns, potato pancakes, etc). Place the potato skins on a baking sheet lined with parchment paper.
- In a small bowl, combine the butter with the Parmesan and seasoned salt. Brush the butter mixture over both sides of the skins. Bake until crisp- about 4 minutes on each side.
- Sprinkle the cheese and bacon inside the skins. Bake until the cheese is melted- about 2 minutes longer. Drizzle with sour cream and garnish with a few onions or chives, for garnish. Serve immediately.
Notes
- Russet/baking potatoes work best for sturdy, crispy skins.
- Leave about a ¼-inch shell when scooping so they hold their shape.
- For the crispiest results, reheat leftovers in the oven (not the microwave).
- Save the scooped potato for mashed potatoes, hash browns, or potato pancakes.
Nutrition
Serving: 1potato skin | Calories: 337kcal | Carbohydrates: 11g | Protein: 9g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 850mg | Fiber: 2g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 11mg | Calcium: 196mg | Iron: 2mg