Potato Skins
Classic easy potato skins loaded with cheese, bacon, sour cream and green onions. Perfect for the Super Bowl or as an appetizer anytime!
Ingredients
- 4 large russet potatoes scrubbed
- 4 slices bacon fried and crumbled (or bacon bits)
- 2 tablespoon olive oil
- salt & pepper sprinkled
- 2 cups cheddar cheese (or similar) shredded
- ½ cup sour cream
- 2 green onions chopped
Instructions
- Preheat oven to 400 degrees.
- Poke some holes in potatoes then bake for about 45 minutes.
- While baking prepare bacon according to package directions. Set aside to cool then crumble.
- Remove potatoes from oven. Slice in half vertically and allow to cool.
- Scoop out potato leaving about ⅓ left in each half.
- Cut skins again horizontally so they're in quarters.
- Heat olive oil in large skillet over medium heat until you see wisps of smoke.
- Add skins careful not to overcrowd. Cook for about 3-5 minutes then flip and repeat on opposite side.
- Remove to a paper towel lined plate to absorb excess oil.
- Transfer skins to a baking sheet lined with aluminum foil.
- Top each with cheese then bacon.
- Bake for about 8 minutes or until cheese has melted.
- Remove from oven and allow to cool slightly.
- Top with sour cream and green onion and serve.