Crispy Potato Skins
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 4 large Russet potatoes, scrubbed clean
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup cooked bacon bits
- 1/4 cup sour cream (for serving)
- 2 tablespoons fresh chives or green onions, sliced
Instructions
- Preheat your oven to 400°F (200°C). Pierce the cleaned Russet potatoes several times with a fork. Place them directly on the oven rack or on a baking sheet and bake for 45 to 50 minutes, or until the potatoes are tender when pierced with a knife. Remove them from the oven and let them cool enough to handle.
- Once cooled, cut each potato in half lengthwise. Use a spoon to gently scoop out the flesh, leaving about a 1/4-inch thick shell of potato against the skin. Be careful not to tear the skin. You can save the scooped-out potato for mashed potatoes later!
- Increase the oven temperature to 450°F (230°C). Brush both the inside and outside of the potato shells with oil or melted butter. Sprinkle them with salt and pepper. Place the shells cut-side down on a baking sheet and bake for 10 minutes. Flip them over and bake for another 5 minutes until the edges are golden and crispy.
- Fill each crispy shell with a generous amount of shredded cheddar cheese and bacon bits. Place the baking sheet back into the oven for 3 to 5 minutes, or until the cheese is bubbly and fully melted. You can also use the broiler for a minute if you like the cheese slightly browned.
- Remove the potato skins from the oven. Top each piece with a dollop of sour cream and a sprinkle of fresh chives or green onions. Serve immediately while hot and crunchy.
Find it online: https://www.swiftydish.com/snacks/crispy-potato-skins/