Potato Skins
This classic recipe for potato skins is easy to make and so delish!
Servings: 12
Calories: 246
Ingredients
- 6 small russet potatoes about 2 pounds
- 8 ounces bacon chopped (5-6 slices)
- 6 ounces cheddar cheese shredded, about 1½ cups
- 2 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Optional Garnish
- ¼ cup sour cream
- ¼ cup green onions finely chopped (or chives)
- ¼ cup fresh parsley finely chopped
- ½ teaspoon red pepper flakes optional for heat
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Clean and dry potatoes. With a fork, poke each potato a few times.
- Place potatoes directly on oven rack and bake for about 50 minutes, or until cooked through. Set aside to cool.
- Meanwhile, in a small skillet, cook chopped bacon until crispy, about 10 minutes. Drain, place bacon on a paper towel, and set aside.
- Cut potatoes in half lengthways and spoon out potato flesh, leaving ¼ - ½ inch of the potato flesh on the skins.
- In a small bowl, combine butter, garlic powder, salt, and pepper. Brush the butter mixture on the inside of each potato shell and place potato shells on a baking tray.
- Bake for 15-20 minutes, or until crispy.
- Evenly divide cheese between potato skins. Turn oven to broil, and broil for 2-3 minutes, or until cheese is melted.
- Garnish with bacon, sour cream, green onions, and parsley. Add pepper flakes for a little kick.
Notes
- Leftover potato filling can be frozen until needed.
- Refrigerate leftover potato skins in a covered container for 3 days.
- Cooled potato skins can be frozen for up to two months in a zippered bag.
Nutrition
Calories: 246 | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 327mg | Potassium: 520mg | Fiber: 2g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 8mg | Calcium: 126mg | Iron: 1mg