Description
How to make incredibly crispy baked potato skins loaded with melted cheddar, crispy bacon, and fresh chives that your guests will absolutely devour.
Ingredients
Scale
- The Potato Base:
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- The Savory Filling:
- 4 tablespoons unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked crispy and crumbled
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Flavor Boosters & Finish:
- 2 tablespoons fresh chives, finely chopped
- ½ teaspoon smoked paprika
- ½ cup sour cream, for serving
Instructions
- Prep Potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, pierce, then rub with olive oil, salt, and pepper. Bake for 45-60 minutes until tender. Let cool slightly before handling; they should be easily pierced.
- Make Filling: Halve cooled potatoes lengthwise and carefully scoop out most flesh, leaving about ¼-inch shell. Place scooped potato in a bowl. Add melted butter, shredded cheddar, crispy crumbled bacon, garlic, and onion powder.
- Mix Filling: Mash the potato flesh and added ingredients together until well combined and creamy. Don’t overmix; some texture is good. This savory filling is what makes these BAKED POTATO SKINS so delicious.
- Stuff Shells: Evenly fill each potato shell with the prepared savory mixture. Pile it high for extra deliciousness! Arrange all the filled shells on a baking sheet, ensuring they have enough space to crisp up.
- Bake Crispy: Return the filled shells to the 400°F (200°C) oven. Bake for 15-20 minutes until the cheese is melted and bubbly, and the edges of your BAKED POTATO SKINS are perfectly golden and crispy.
- Serve Appetizer: Sprinkle the freshly chopped chives and smoked paprika over the hot BAKED POTATO SKINS. Serve immediately with a dollop of sour cream on the side. Enjoy your irresistibly crispy, go-to appetizer!
Notes
Leave a sturdy ¼-inch potato border in the shells to prevent flimsiness and ensure a perfect crisp.
Store leftover potato skins in an airtight container in the refrigerator for up to 3-4 days.
Substitute sharp cheddar with Monterey Jack or Colby blend; omit bacon for a delicious vegetarian option.
Serve hot from the oven with a dollop of sour cream and fresh chives for ultimate crispness.
For superior crispness, pre-bake empty potato shells for 10 minutes before filling and final bake.
**Allergy Information:** Dairy