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Crispy Potato Skins

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Baking Potatoes 1 hour

Ingredients

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1½ cups shredded cheddar cheese
  • 6 slices cooked bacon crumbled
  • 2 green onions thinly sliced
  • Sour cream or ranch dressing for serving (optional)

Instructions

  1. Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork.
  2. Bake in a preheated 400°F (200°C) oven for about 1 hour, or until fork-tender. If you're short on time, microwave each potato for 5–8 minutes, turning halfway through, until fully cooked. Allow the potatoes to cool until they are comfortable to handle.
  3. Slice each potato in half lengthwise. Using a spoon, gently scoop out most of the potato flesh, leaving about ¼ inch attached to the skin. This helps the shells stay sturdy while baking. Tip: Save the scooped potato for mashed potatoes, soups, casseroles, or potato pancakes.
  4. Arrange the potato shells on a baking tray with the skin side facing up. Brush both sides lightly with olive oil and season with salt and black pepper.
  5. Bake for 10 minutes, then flip the skins over and bake for another 10 minutes, or until they become golden brown and crispy around the edges.
  6. Remove the potato skins from the oven and fill each one with shredded cheddar cheese. Return them to the oven for 2–3 minutes, just until the cheese melts. Top with crumbled bacon and sliced green onions.
  7. Serve immediately with sour cream or ranch dressing if desired.