Crispy Cheesy Potato Skins
Crispy Cheesy Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, medium
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 4 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups sharp cheddar cheese, shredded, divided
- 1/2 cup Monterey Jack cheese, shredded
For Garnish
- 2 tablespoons chives, fresh, chopped
Instructions
- 1
Preheat oven to 400°F. Scrub potatoes clean, pierce several times with a fork. Bake directly on oven rack for 45-60 minutes, or until tender when squeezed. This initial baking time is not included in the active cook time.
⏱️ 60 min•🌡️ 400
- 2
Remove potatoes from oven and let cool slightly until easy to handle, about 10 minutes. Reduce oven temperature to 375°F.
⏱️ 10 min•🌡️ 375
- 3
Carefully cut each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about a 1/4-inch shell. Reserve the scooped potato flesh for another use (like mashed potatoes or potato salad).
⏱️ 10 min
- 4
Brush both sides of the potato skins with olive oil. Season the inside with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place skins cut-side down on a baking sheet. Bake for 10-15 minutes, or until slightly crispy.
⏱️ 15 min•🌡️ 375
- 5
While skins are baking, prepare the filling. In a medium bowl, combine crumbled bacon, sour cream, milk, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup of the shredded sharp cheddar cheese, and all of the Monterey Jack cheese. Mix well.
⏱️ 10 min
- 6
Remove potato skins from oven. Carefully flip them over. Divide the filling mixture evenly among the potato skins, mounding it slightly. Sprinkle the remaining 1/2 cup sharp cheddar cheese over the filled skins.
⏱️ 5 min
- 7
Return the filled potato skins to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the skins are golden brown and crispy.
⏱️ 15 min•🌡️ 375
- 8
Remove from oven, garnish with fresh chopped chives, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, medium
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 4 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups sharp cheddar cheese, shredded, divided
- 1/2 cup Monterey Jack cheese, shredded
For Garnish
- 2 tablespoons chives, fresh, chopped
Instructions
- 1
Preheat oven to 400°F. Scrub potatoes clean, pierce several times with a fork. Bake directly on oven rack for 45-60 minutes, or until tender when squeezed. This initial baking time is not included in the active cook time.
⏱️ 60 min•🌡️ 400 - 2
Remove potatoes from oven and let cool slightly until easy to handle, about 10 minutes. Reduce oven temperature to 375°F.
⏱️ 10 min•🌡️ 375 - 3
Carefully cut each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about a 1/4-inch shell. Reserve the scooped potato flesh for another use (like mashed potatoes or potato salad).
⏱️ 10 min - 4
Brush both sides of the potato skins with olive oil. Season the inside with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place skins cut-side down on a baking sheet. Bake for 10-15 minutes, or until slightly crispy.
⏱️ 15 min•🌡️ 375 - 5
While skins are baking, prepare the filling. In a medium bowl, combine crumbled bacon, sour cream, milk, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup of the shredded sharp cheddar cheese, and all of the Monterey Jack cheese. Mix well.
⏱️ 10 min - 6
Remove potato skins from oven. Carefully flip them over. Divide the filling mixture evenly among the potato skins, mounding it slightly. Sprinkle the remaining 1/2 cup sharp cheddar cheese over the filled skins.
⏱️ 5 min - 7
Return the filled potato skins to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the skins are golden brown and crispy.
⏱️ 15 min•🌡️ 375 - 8
Remove from oven, garnish with fresh chopped chives, and serve immediately.
⏱️ 2 min