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potato skins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

These Crispy Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese. They are easy to prepare and so much better than the restaurants. This is one of our favorite go to appetizers and perfect for football season and entertaining. Be sure to read my tips and recipe notes for good crispy skins.

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yield 6 serving(s)
prep time 10 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For potato skins

  • 6 sm
    russet potatoes
  • 1 1/2 Tbsp
    canola oil
  • sea salt
  • 3 Tbsp
    butter
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/2 c
    finely shredded cheddar
  • 1/2 c
    finely shredded monterey jack
  • 4
    slices crispy cooked bacon chopped
  • 1
    green onion finely sliced
  • sour cream (optional)

How To Make potato skins

  • 1
    Preheat oven to 375 degrees.
  • 2
    Scrub, dry and poke the potatoes 8-10 times using the tines of a fork. Using your hands rub the potatoes with a little canola oil and sprinkle generously with salt. Place them on a baking sheet. Bake 50-60 minutes or until they are cooked through. Let them sit until cool enough to handle.
  • 3
    Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Using a spoon scoop out the the insides leaving 1/4 to 1/2 inch around the inside of the skin.
  • 4
    Melt butter in microwave. Whisk in garlic powder and onion powder. Brush over the tops and bottoms of the potato skins. Using the same baking sheet that you cooked the potatoes on place in oven for 10 minutes. Flip and bake for another 10 minutes.
  • 5
    Top evenly with both cheeses and bacon. Return to oven for 5 minutes or until cheese is melted. Top with green onions and sour cream (optional). Serve promptly.
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