Potato Skins Recipe
Three potato halves, loaded with bacon and cheddar cheese
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Ingredients
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Potatoes
Filling
Method
Preparation
- 1
Bake the Potatoes
Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly under cold water and then dry them with a towel. Prick the potatoes several times with a fork to allow steam to escape while baking. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- 2
Assembly
- 3
Prepare the Potato Skins
Once the potatoes are done baking, let them cool for a few minutes. Cut each potato in half lengthwise. Carefully scoop out a portion of the flesh, leaving about 1/4 inch of potato on the skin to ensure they are sturdy. Brush the insides of the potato skins with olive oil and sprinkle with salt and black pepper.
- 4
Fill the Skins
Preheat your oven to 425°F (220°C). Sprinkle the chopped bacon and cheddar cheese evenly inside each potato skin. Place the filled potato skins on a baking sheet.
- 5
Bake Again
Bake the potato skins in the preheated oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 6
Garnish and Serve
Once the cheese is melted, remove the potato skins from the oven. Top with chopped green onions and serve hot with a side of sour cream.