Description
These crispy Baked Potato Skins are a classic appetizer or snack. Russet potatoes are baked until tender, scooped out, brushed with garlic-onion butter, and then baked again until crispy. They’re loaded with cheddar and Monterey Jack cheese, crispy bacon, and green onions, and served with sour cream (optional).
Ingredients
- 6 small to medium Russet potatoes (baking potatoes)
- 1 1/2 tablespoons canola oil (or olive oil)
- Sea salt (or kosher salt), for sprinkling
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup finely shredded cheddar cheese
- 1/2 cup finely shredded Monterey Jack cheese
- 4 slices bacon, cooked until crispy and chopped
- 1 green onion (scallion), finely sliced
- Sour cream, for serving (optional)
Instructions
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Preheat Oven (First Bake): Preheat your oven to 375°F (190°C).
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Prepare Potatoes: Scrub the potatoes clean and dry them thoroughly. Poke each potato 8-10 times with the tines of a fork. This allows steam to escape during baking.
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Oil and Salt Potatoes: Rub the potatoes all over with the canola oil (or olive oil). Sprinkle them generously with sea salt (or kosher salt).
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Bake Potatoes (First Bake): Place the prepared potatoes directly on a baking sheet (no need to line it for the first bake). Bake for 50-60 minutes, or until the potatoes are cooked through and easily pierced with a fork.
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Cool Slightly: Remove the potatoes from the oven and let them cool until they are safe to handle (about 10-15 minutes).
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Preheat Oven (Second Bake): Increase the oven temperature to 450°F (230°C).
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Halve and Scoop Potatoes: Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh, leaving a 1/4 to 1/2-inch shell of potato attached to the skin. Reserve the scooped-out potato flesh for another use (mashed potatoes, potato soup, etc.).
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Make Garlic-Onion Butter: In a small bowl, combine the melted butter, garlic powder, and onion powder. Whisk until well combined.
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Brush Potato Skins: Brush the melted butter mixture evenly over both the inside and outside of each potato skin.
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Bake Skins (Second Bake): Place the buttered potato skins on the same baking sheet you used for the first bake (you can line it with parchment paper now for easier cleanup, if desired). Bake for 10 minutes.
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Flip and Bake: Carefully flip the potato skins over. Bake for another 10 minutes, or until they are crispy and golden brown.
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Add Cheese and Bacon: Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the insides of the potato skins. Top with the chopped cooked bacon.
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Melt Cheese: Return the baking sheet to the oven for about 5 minutes, or until the cheese is melted and bubbly.
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Garnish and Serve: Remove the potato skins from the oven. Garnish with finely sliced green onions and serve immediately with sour cream on the side, if desired.
Notes
- Russet Potatoes: Russet potatoes are the best choice for potato skins because they have a thick skin and a fluffy interior.
- Baking Time: The baking time will vary depending on the size of your potatoes. Use a fork to check for doneness – the potatoes should be easily pierced.
- Scooping: Be careful not to scoop out too much potato flesh, or the skins may tear.
- Cheese: You can use any type of cheese you like, or a combination of cheeses.
- Bacon: Cook the bacon until crispy before chopping it.
- Serving Suggestions: Serve these potato skins as an appetizer, a snack, or a side dish. They’re great for parties, game days, or any gathering.
- Storage: Store leftovers for 3-4 days