Potato Skins
Crispy baked potato skins filled with a creamy cheese-potato mixture, topped with crumbled bacon and scallions — a crowd-pleasing appetizer or snack.
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Servings: 12 potato skins (serves 4 as an appetizer)
Calories: 420kcal
Ingredients
- 6 medium russet or Yukon Gold potatoes about 1½–2 pounds
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces cream cheese softened
- 1 cup shredded sharp cheddar cheese divided
- 4 slices bacon cooked and crumbled
- 3 tablespoons sour cream plus extra for serving
- 2 tablespoons chopped fresh chives or scallions
- Optional: smoked paprika or cayenne for dusting
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and dry thoroughly.
- Pierce potatoes with a fork a few times; rub skins with olive oil and sprinkle with salt.
- Place potatoes on a baking sheet and bake 45–55 minutes until fork-tender.
- Let potatoes cool slightly until safe to handle, about 10 minutes.
- Slice each potato in half lengthwise; scoop out the flesh leaving about 1/4 inch of potato attached to the skin.
- Brush the insides and outsides of the shells with a bit more oil; season lightly with salt and pepper.
- Return shells to the oven, skin-side down, and bake 8–10 minutes until edges begin to crisp.
- Meanwhile, mash the reserved potato flesh with cream cheese, 1/2 cup shredded cheddar, sour cream, salt, and pepper until smooth.
- Spoon the potato-cheese mixture into each crisp shell; top with remaining cheddar.
- Return to oven 6–8 minutes until cheese melts and begins to bubble; sprinkle with crumbled bacon and scallions before serving.
Nutrition
Calories: 420kcal | Carbohydrates: 36g | Protein: 14g | Fat: 24g | Sodium: 720mg | Fiber: 3g