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Irresistibly Crispy & Cheesy Potato Skins: The Easy Crowd-Pleaser!

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  • Prep Time: 25 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 60 Minutes
  • Yield: 8 Servings 1x
  • Category: Dinner

Description

How to make easy potato skins with crispy shells, gooey cheese, and smoky bacon that are perfect for game day or a fun snack.

Ingredients

Scale
  • The Potato Base & Primary Fillings:
  • 4 large Russet potatoes (about 2–2.5 lbs total), scrubbed clean
  • 8 slices thick-cut bacon, cooked crispy and crumbled
  • 2 cups shredded sharp cheddar cheese, divided
  • 4 tablespoons unsalted butter, melted
  • Flavor & Creaminess:
  • 1/4 cup milk (whole or 2%)
  • 1/2 cup sour cream, plus more for serving
  • 2 green onions, thinly sliced (white and green parts)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Essential Seasonings:
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • Fresh Finish:
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Bake Potatoes: Preheat oven to 400°F (200°C). Prick potatoes several times with a fork. Bake for 45-60 minutes until very tender when squeezed. Let cool slightly, then halve lengthwise. This is the base for your perfect Irresistibly Crispy & Cheesy Potato Skins.
  2. Scoop Flesh: Carefully scoop out most of the potato flesh, leaving a 1/4-inch border in each skin; don’t tear the shell. Place flesh in a bowl. Brush the inside and outside of the empty potato skins generously with melted butter for extra crispiness.
  3. Crisp Shells: Return the buttered potato skins to the oven for 10-15 minutes at 400°F (200°C), baking until golden and crispy. This crucial step ensures truly irresistible Potato Skins -EASY. Season lightly with salt and pepper while they crisp.
  4. Mash Filling: To the scooped potato flesh, add milk, sour cream, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash well until creamy and smooth. A potato masher works perfectly here to emulsify ingredients.
  5. Combine & Fill: Gently fold in 1 cup of shredded cheddar cheese, crumbled bacon, and green onions into the mashed potato mixture. Spoon this delicious filling generously into each crispy potato skin, mounding it slightly for a hearty bite.
  6. Final Bake: Top each filled Potato Skins -EASY with the remaining 1 cup of shredded cheddar cheese. Bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden. Watch closely to prevent over-browning.
  7. Garnish & Serve: Remove your Irresistibly Crispy & Cheesy Potato Skins from the oven. Garnish generously with fresh chives and serve warm with extra sour cream on the side. Enjoy these comforting, easy Potato Skins -EASY immediately!

Notes

Bake empty shells until golden and crisp; this is crucial to prevent soggy potato skins.

Store leftover potato skins in an airtight container in the refrigerator for 3-4 days.

Sharp cheddar is classic, but Monterey Jack or Colby blend cheese also melt beautifully as a substitution.

Serve warm from the oven for maximum crispness, garnished with fresh chives and extra sour cream.

Prepare shells and filling up to 2 days ahead, storing separately. Assemble and bake just before serving for best results.

**Allergy Information:** Dairy

Find it online: https://tastetrend.net/irresistibly-crispy-cheesy-potato-skins-the-easy-crowd-pleaser/