Potato Skins
User Reviews
5
Potato Skins
Description
This recipe starts with small russet potatoes baked until tender. By carefully scooping out most of the flesh and leaving a border, sturdy skins remain to hold the fillings. Brushing with olive oil and seasoning before high-temperature baking crisps the skins evenly on both sides, creating a texture contrast between the crunchy edges and the soft interior.
The potato skins are then stuffed with shredded cheddar cheese and crisp crumbled bacon, and baked shortly more to melt and meld these toppings. The addition of sour cream adds a cool creaminess, piped onto each skin for a neat presentation. Fresh green onions sprinkled on top bring a mild sharpness and color.
Potato skins make a satisfying handheld appetizer or snack option that balances soft, crispy, creamy, and savory elements. They work well served warm alongside dips or with casual drinks.
Choosing smaller potatoes helps maintain shape and portion size, while piping sour cream using a bag with a snipped corner offers a cleaner look and easier application.
Ingredients
- 6 small russet potato
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 1/4 cups cheddar cheese shredded
- 3/4 cup Bacon cooked and crumbled
- 3/4 cup sour cream
- 1/3 cup green onions sliced
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Prick the potatoes with a fork and bake for one hour or until softened.
- Cut the potatoes in half. Carefully scoop out the insides of each potato half, leaving a 1/4 - 1/2 inch rim.
- Turn the oven heat to 450 degrees F. Brush the potato skins with olive oil and season with salt and pepper to taste.
- Bake the potato skins for 10 minutes, then flip them over and bake for 10 minutes on the other side.
- Fill each potato skin with cheese and bacon. Return to the oven and bake for 2-3 minutes or until cheese has melted.
- Place the sour cream in a piping bag or resealable freezer bag with one corner snipped off. Pipe a dollop of sour cream onto each potato.
- Sprinkle with green onions, then serve immediately.
Notes
- Use smaller russet potatoes for better handheld portions and shape retention during baking.
- Pipe the sour cream onto the potato skins using a piping or resealable bag with a corner cut off for a clean presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 101mg | 4% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 114mg | 11% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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