Bacon & Cheddar Skins Recipe

Time1h 30m

Serves40

Potato skins with melted cheddar cheese and crumbled bacon and served with sour cream. 1/2 half pan (approx 40 pieces).

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Ingredients

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1
Preheat the Oven
Preheat your oven to 400°F (200°C).
2
Prepare the Potatoes
Wash the russet potatoes thoroughly and pat them dry. Poke each potato several times with a fork to allow steam to escape during baking.
3
Bake the Potatoes
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.
4
Cool and Cut
Remove the potatoes from the oven and let them cool for about 10-15 minutes. Once cool enough to handle, cut each potato in half lengthwise.
5
Scoop the Flesh
Using a spoon, carefully scoop out the flesh of each potato half, leaving about 1/4 inch of potato around the skin.
6
Season and Oil
Brush the insides of the potato skins with olive oil and season with salt and black pepper.

7
Bake the Skins
Place the prepared potato skins on a baking sheet, cut side up. Bake in the preheated oven for 10-15 minutes, or until they are crispy and golden.
8
Add Toppings
Remove the skins from the oven and sprinkle shredded cheddar cheese evenly over each skin. Then, top with crumbled bacon.
9
Melt the Cheese
Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

10
Garnish and Serve
Remove from the oven and let cool slightly. Serve the bacon and cheddar skins warm, garnished with chopped green onions and a side of sour cream for dipping.