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4.90 from 7 votes

Potato Skins

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 potato skins
Calories 245kcal

Ingredients

  • 4 large russet potatoes scrubbed clean
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1.5 cups shredded cheddar cheese
  • 6 strips bacon cooked and crumbled
  • 3 tbsp butter melted
  • 1/2 cup sour cream for serving
  • 3 green onions sliced, for garnish

Instructions

  • Preheat oven to 400°F (200°C). Scrub potatoes clean, prick several times with a fork, rub with olive oil and salt. Bake directly on oven rack for 50-60 minutes until tender. Let cool 10 minutes.
  • Cut each potato in half lengthwise. Scoop out the flesh, leaving a 1/4-inch shell. (Save the scooped potato flesh for mashed potatoes or another use.)
  • Brush the inside and outside of each skin with melted butter. Season with salt, pepper, and garlic powder. Place cut-side down on a baking sheet.
  • Bake at 450°F for 10 minutes, flip cut-side up, and bake another 5 minutes until crispy and golden.
  • Fill each skin with shredded cheddar and crumbled bacon. Return to oven for 3-5 minutes until cheese is melted and bubbly.
  • Top with sliced green onions and serve immediately with sour cream for dipping.

Notes

Make ahead tip: Bake and scoop the potatoes up to a day ahead. Refrigerate the empty skins, then brush with butter and do the double bake when ready to serve. For extra crispy results, make sure potatoes are completely dry before oiling, and do not skip the double bake step.

Nutrition

Calories: 245kcal