Potato Skins
Crispy potatoes filled with cheese, bacon, sour cream and green onions make the perfect appetizer!
Servings: 12
Calories: 307kcal
Ingredients
- 6 medium russet potatoes washed, cleaned and pierced
- ¼ cup olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 8 bacon strips cooked and crumbled
- 1 ½ cups cheddar cheese shredded
- ½ cup sour cream
- 4 green onions sliced
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a small bowl combine olive oil, sea salt, garlic powder and pepper. Brush on potatoes. Save remaining olive oil mixture for later.
- Place potatoes on a rimmed baking sheet. Place in preheated oven and bake for about 45 minutes or until fork easily pierces potatoes.
- Remove potatoes from oven, remove them from the pan and let cool until you can handle them.
- Place a wire rack in rimmed baking sheet.
- Cut potatoes in half lengthwise. Scoop out pulp, leaving a ¼’’ shell. Brush reserved olive oil mixture on potatoes. Place them on a wire rack in the rimmed baking sheet.
- Place potato shells in the oven and bake for about 10 minutes or until crisp. Remove from oven, sprinkle with bacon and cheddar cheese. Place back in the oven and bake until cheese is melted, about 2 minutes longer.
- Top with sour cream and onions, serve immediately.
Notes
Leftovers of this easy recipe can be stored in the fridge for 3 to 4 days. Just transfer to an airtight container and place in the refrigerator.
When you're ready to reheat the leftover potato skins, reheat in the oven to crisp up the potato skin again.
Nutrition
Calories: 307kcal | Carbohydrates: 15g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 397mg | Potassium: 523mg | Fiber: 3g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 13mg | Calcium: 259mg | Iron: 4mg