Description
Crispy Potato Skins are a delicious and satisfying appetizer or snack made from roasted Russet potatoes hollowed out and filled with melted cheddar cheese, crispy bacon, and topped with sour cream and chives. This recipe delivers a perfect balance of crispy edges and creamy filling, ideal for any gathering or cozy night in.
Ingredients
Scale
Potatoes
- 6 small to medium sized Russet potatoes, washed and pat dry
Filling and Toppings
- 8 ounces shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/4 cup unsalted butter (half of a stick), melted
- Sour cream, for topping
- Chives or green onion, chopped, for topping
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bake Potatoes: Preheat the oven to 400°F. Poke each potato several times with a fork, place them on a baking sheet, and bake for 1 hour. Remove from oven and allow to cool for about 15 minutes or until cool enough to handle.
- Cut Potatoes: For large potatoes, cut each lengthwise into three sections, yielding two skins and a middle section. For small potatoes, cut each in half.
- Hollow Out: Use a small spoon to scoop out some of the potato flesh from the center, leaving a thick layer near the skin to create a boat shape for the filling.
- Season and Butter: Turn the oven to high broil. Brush both the inside and outside of the potato skins with melted butter. Place them back on the baking sheet and season with salt and freshly ground black pepper.
- Broil to Crisp: Broil the potato skins for 7-8 minutes until the insides get crispy from the melted butter.
- Add Cheese and Bacon: Remove from oven, add a generous amount of shredded cheddar cheese into each skin, and top with crumbled bacon pieces.
- Broil Again: Place the potato skins back under the broiler for 3-4 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and top each potato skin with sour cream and chopped chives or green onion. Serve warm immediately.
- Store Leftovers: Store any leftover potato skins in the refrigerator and rewarm them in the oven or air fryer before serving.
Notes
- For best results, use Russet potatoes as they crisp up nicely.
- You can substitute cheddar cheese with your favorite melting cheese like Monterey Jack or mozzarella.
- Bacon can be cooked in advance and stored in the fridge to save time.
- Adjust seasoning generously with salt and pepper to enhance flavors.
- Leftover potato flesh scooped out can be used in recipes like baked potato salad or mashed potatoes.
- Reheating in the oven or air fryer keeps skins crispy compared to microwave reheating.
