Potato Skins
Crispy, cheesy, and loaded with flavor, these potato skins are the ultimate crowd-pleasing appetizer. Perfect for parties or cozy nights in.
Ingredients
For the Potato Skins:
- 4 medium Russet potatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the Filling:
- 1 cup shredded sharp cheddar cheese
- 4 slices turkey bacon cooked and crumbled
- ¼ cup sour cream
- 2 green onions thinly sliced
Instructions
Bake the Potatoes:
- Preheat oven to 400°F (200°C). Rub Russet potatoes with olive oil and salt, then bake on a lined tray for 45–50 minutes, until tender. Let cool slightly.
Scoop and Season:
- Slice potatoes lengthwise. Scoop out the centers, leaving a ¼‑inch shell. Brush both sides with olive oil and season with salt, pepper, and optional smoked paprika.
Crisp the Shells:
- Place shells skin-side up and bake for 10 minutes. Flip and roast another 6–8 minutes, until golden and crispy.
Add Filling:
- Fill each shell with shredded cheddar cheese and crumbled turkey bacon. Return to the oven for 3–4 minutes, just until the cheese is melted and bubbly.
Garnish and Serve:
- Top with a dollop of sour cream and a sprinkle of green onions. Serve hot and enjoy every crispy, cheesy bite!
Notes
Nutrition Information (Per Serving)
DV = Daily Value, based on a 2,000-calorie diet. Values are estimates and may vary based on ingredient brands and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Total Fat | 12 g |
| Saturated Fat | 4.5 g |
| Trans Fat | 0 g |
| Cholesterol | 25 mg |
| Sodium | 320 mg |
| Total Carbs | 18 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Protein | 8 g |
| Vitamin A | 6% DV |
| Vitamin C | 10% DV |
| Calcium | 12% DV |
| Iron | 6% DV |