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!
Calories 171 kcal
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
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.
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.
Calories: 171 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 5 g | Cholesterol: 21 mg | Sodium: 101 mg | Potassium: 397 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 235 IU | Vitamin C: 5.5 mg | Calcium: 114 mg | Iron: 0.9 mg