Potato Skins Recipe
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Potato Skins Recipe
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This easy baked potato skins recipe is loaded with ALL the good stuff. Melty cheese, smoky bacon, and green onions - yes please!
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Ingredients
- 4 small/medium russet (Idaho) potatoes
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt divided
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch cayenne pepper or black pepper
- 2 tablespoons melted unsalted butter
- 1 cup shredded sharp cheddar cheese.
- 3 slices Bacon cooked and crumbled*
- ⅔ cup plain greek yogurt I used non-fat
- ⅓ cup chopped green onions or 3 tablespoons chopped fresh chives
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Instructions
- Bake the potatoes: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or broiler-safe parchment paper. Scrub and dry the potatoes. Pierce all over with a fork, then rub with oil and ½ teaspoon salt. Bake for 25 minutes, flip, then continue baking for 15 to 25 minutes more (40 to 50 minutes total), until the potatoes pierce easily with a fork. Let rest until cool enough to handle, about 15 minutes. (You also can skip the oven and cook oven Baked Potatoes, Crock Pot Baked Potatoes, or Air Fryer Baked Potatoes).
- Halve the potatoes lengthwise, then scoop out the flesh, leaving a thin 1/4- to 1/2-inch thick shell. Reserve the flesh for another use, such as mashed potatoes or soup. Return the potatoes to the baking sheet, flesh-side up. Position a rack in the upper third of your oven and turn the oven to broil
- While the potatoes bake, in a small bowl, stir together the remaining 1/4 teaspoon kosher salt, smoked paprika, garlic powder, and cayenne.
- Brush the insides of the scooped potatoes with melted butter. Sprinkle with the seasoning mixture. Sprinkle evenly with the cheddar cheese, then bacon.
- Return the potatoes to the oven. Broil for 3 to 4 minutes, until the cheese is golden and bubbly. Transfer to a serving plate. Top each with a dollop of Greek yogurt and a sprinkle of green onions.
Notes
- *To easily and neatly cook the bacon, try Oven Baked Bacon or Air Fryer Bacon.
- TO STORE. These are best enjoyed the day they are made but can be refrigerated (without the Greek yogurt and chives) for 1 to 2 days.
- TO REHEAT. Place the potato skins in a 425 degree F oven until heated through (5 or so minutes). Add remaining toppings.
- TO FREEZE. Unfortunately, you cannot freeze potato skins. They will be soggy and have an off texture once thawed.
Nutrition Information
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Serving
1stuffed potato skin
Calories
145kcal
(7%)
Carbohydrates
6g
(2%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
31mg
(10%)
Potassium
183mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
291IU
(6%)
Vitamin C
4mg
(4%)
Calcium
126mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8stuffed potato skins
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1stuffed potato skin | |
| Calories | 145kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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