Potato Skins Recipe

Time1h 15m

Serves4

cheese, bacon and onion with a side of sour cream

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Ingredients

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1
Bake the Potatoes
Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly under cold water and pat them dry with a towel. Prick them a few times with a fork to allow steam to escape during baking. Rub each potato with olive oil and sprinkle with salt.
2
Roast the Potatoes
Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and allow to cool slightly.
3
Prepare the Potato Skins
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out some of the flesh, leaving about 1/4 inch of potato on the skin to create a sturdy shell.
4
Season and Fill
Brush the insides of the potato skins with a bit more olive oil. Season with salt and pepper. Fill each skin with an even layer of cooked bacon, followed by a generous amount of shredded cheddar cheese.
5
Broil the Skins
Place the filled potato skins on a baking sheet and return to the oven. Broil on high for about 2-4 minutes, or until the cheese is melted and bubbly. Keep an eye on them to prevent burning.
6
Garnish and Serve
Remove the potato skins from the oven and sprinkle with chopped green onions. Serve immediately with a side of sour cream for dipping.