Description
Deliciously crispy potato skins filled with cheese, bacon, and topped with sour cream and green onions, perfect for a satisfying appetizer.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the potatoes, then pierce them with a fork. Rub with olive oil and sprinkle with salt.
- Bake the potatoes for about 45 minutes, or until tender enough to be pierced easily with a fork.
- Let the potatoes cool slightly, then cut them in half lengthwise and scoop out some of the flesh, leaving a small border.
- Brush the insides with olive oil and season with salt and pepper.
- Return the potato halves to the oven and bake for an additional 10-15 minutes until the insides are crispy.
- Fill each potato skin with cheddar cheese and bacon bits.
- Return to the oven and bake until the cheese is melted, about 5 minutes.
- Remove from the oven, top with sour cream and green onions, and serve hot.
Notes
Consider using Yukon Gold potatoes for a creamier texture or swapping cheddar for Monterey Jack for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato skins
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg