Description
These Crispy Potato Skins are a delicious appetizer featuring baked Russet potatoes hollowed out and filled with melted cheddar cheese and crispy bacon. Broiled to perfection for a golden, crunchy edge, they’re topped with sour cream and fresh chives, making them a perfect party snack or comfort food treat.
Ingredients
Scale
Potatoes
- 6 small to medium sized Russet potatoes, washed and patted dry
Toppings & Fillings
- 8 ounces shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/4 cup unsalted butter (half of a stick), melted
- Sour cream, for topping
- Chives or green onion, chopped, for topping
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bake Potatoes: Preheat your oven to 400°F (200°C). Poke each potato several times with a fork, then place them directly on a baking sheet. Bake for 1 hour until tender when pierced with a fork. Remove from the oven and let cool for about 15 minutes until they are cool enough to handle.
- Cut Potatoes: For larger potatoes, slice each lengthwise into three pieces, yielding two potato skins and a middle section which can be discarded or reserved. For smaller potatoes, simply cut them in half.
- Hollow Out: Using a small spoon, carefully scoop out some of the potato flesh from each piece, leaving a thick layer near the skin to create a sturdy “boat” for the toppings.
- Season and Butter: Turn your oven to high broil. Brush both the inside and outside of each potato skin with melted butter. Place the skins back on the baking sheet and season with salt and freshly ground black pepper.
- Broil for Crispiness: Broil the potato skins for 7–8 minutes, or until the insides become slightly crispy from the butter.
- Add Cheese and Bacon: Remove the potatoes from the oven and fill each skin generously with shredded cheddar cheese and crumbled bacon.
- Broil to Melt Cheese: Return the potato skins to the broiler for another 3–4 minutes until the cheese melts and becomes bubbly and slightly golden.
- Serve: Take the potato skins out of the oven and top each with sour cream and chopped chives or green onions. Serve warm for the best flavor and texture.
- Store and Reheat: Refrigerate any leftovers in an airtight container. Rewarm them in the oven or an air fryer to restore crispiness before serving again.
Notes
- Use Russet potatoes for best results as they have a sturdy skin and fluffy interior.
- Be careful when scooping out the potato flesh to avoid breaking the skins.
- If you want extra flavor, you can sprinkle a little garlic powder or smoked paprika on the potato skins before broiling.
- Leftovers reheat best in the oven or air fryer to maintain crispiness; avoid microwaving as it makes the skins soggy.
- For a vegetarian version, omit bacon and add extra cheese or sautéed vegetables.
