Homemade Potato Skins Recipe

Time1h 15m

Serves4

Loaded with bacon, Boar's Head shredded cheese and topped with sour cream and green onions.

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Ingredients

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1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash the Russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a towel.
2
Bake the Potatoes
Prick each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
3
Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess grease. Once cooled, chop the bacon into small pieces.
4
Prepare the Skins
Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes. Cut each potato in half lengthwise and scoop out a portion of the flesh, leaving about 1/4 inch of potato intact for support. Brush the insides of the potato skins with olive oil, and season with salt and pepper.
5
Fill the Skins
Sprinkle the chopped bacon evenly into the potato skins, then top each with shredded cheese.
6
Bake the Skins
Place the filled potato skins back on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7
Garnish and Serve
Once the cheese is melted, remove the potato skins from the oven. Top each skin with a dollop of sour cream and sprinkle with chopped green onions. Serve warm and enjoy!