Potato Skins (crispy, oven baked)
These crispy, oven baked potato skins make a crazy delicious appetizer that everyone is sure to love.
Ingredients
- 6 Russet Potatoes (medium-sized)
- 1 ½ tablespoons olive oil (or oil of choice)
- 1 teaspoon sea salt
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup shredded cheddar cheese
- 4 slices crispy cooked bacon - chopped
- 1 green onion finely sliced
- Sour cream optional for topping
- Chives optional for topping
Instructions
-
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a rack and spray with cooking spray.
-
Scrub the potatoes then dry them really well with a clean paper towel. Slice each potato in half lengthwise and poke each potato with a fork, making holes all around the outside of the potatoes.
-
Rub the potatoes all over with the oil using your hands then sprinkle each potato generously with some salt. Place the potatoes onto the baking sheet cut side down and bake them for 25-35 minutes or until they are cooked through.
-
Remove them from the oven and let them sit until they are cool enough to handle. You can also cook the potatoes whole for 50-60 minutes then slice them once they are cool enough to handle.
-
Preheat the oven to 450 degrees F and use a spoon to scoop out the insides of each potato, leaving 1/4 to 1/2 inch around the inside of the skin. You can also run a sharp knife around the edges of the potato to make it easier to scoop out the center. Reserve the potato filling for another recipe. Continue until you have hollowed out all of the potatoes.
-
Melt the butter in a microwave safe bowl in the microwave for about 30-45 seconds. Make sure to cover the bowl with a plate so it doesn’t splatter.
-
Stir the garlic powder and onion powder into the butter and brush the tops and bottoms of the potato skins with the seasoned butter.
-
Place the potato skins cut side down onto the same baking sheet you cooked the potatoes on and bake them for 6-8 minutes in the oven. Then flip each potato over and bake them for 5 more minutes.
-
Remove the potato skins from the oven and top each one evenly with the cheese and the crumbled bacon. Return them to the oven and bake for 5 minutes or until the cheese is nice and melted.
-
Remove from the oven, and top each with green onions, sour cream and chives. Serve immediately.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition is per potato skin.