Potato Skins

This recipe for potato skins is Russet potato halves topped with cheese and bacon, then baked to crispy perfection and finished with sour cream and green onions. A classic appetizer that's easy to make and always a crowd pleaser!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 171kcal

Author Sara Welch

Ingredients

6 small Russet potatoes
2 tablespoons olive oil
salt and pepper to taste
1 1/4 cups shredded cheddar cheese
3/4 cup bacon cooked and crumbled
3/4 cup sour cream
1/3 cup green onions sliced
cooking spray

Instructions

Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
Prick the potatoes with a fork and bake for one hour or until softened.
Cut the potatoes in half. Carefully scoop out the insides of each potato half, leaving a 1/4 - 1/2 inch rim.
Turn the oven heat to 450 degrees F. Brush the potato skins with olive oil and season with salt and pepper to taste.
Bake the potato skins for 10 minutes, then flip them over and bake for 10 minutes on the other side.
Fill each potato skin with cheese and bacon. Return to the oven and bake for 2-3 minutes or until cheese has melted.
Place the sour cream in a piping bag or resealable freezer bag with one corner snipped off. Pipe a dollop of sour cream onto each potato.
Sprinkle with green onions, then serve immediately.

Notes

Pick the smallest Russet potatoes you can find. You want smaller potatoes because they will be easy to serve as a handheld snack and will maintain their shape better than larger potatoes.
For an elegant look, use a piping bag or resealable bag with the tip cut off to pipe the sour cream onto the potato skins.

Nutrition