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Easy Potato Skins

Potato Skins
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5 from 2 reviews

Loaded potato skins are the best party appetizer! Make them crispy baked and shower with toppings (this recipe has a time saving trick).

Ingredients

Scale
  • 8 small to medium russet potatoes (2 to 2 1/2 pounds)*
  • Olive oil
  • Salt and pepper
  • 2 tablespoons salted butter (or more olive oil for vegan)
  • 1/2 teaspoon each garlic powder, onion powder, and kosher salt
  • 1/4 teaspoon chili powder
  • 1 cup shredded cheddar cheese or Mexican blend cheese
  • 2 green onions
  • Sour cream
  • Cooked bacon or vegan bacon (purchased or coconut bacon), for garnish (optional)
  • Smoked salt, for sprinkling (recommended)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Bake the potatoes: Wash the potatoes and slice them in half lengthwise. Line a baking sheet with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Turn the potatoes cut side down and prick the tops several times with fork. Bake until the potatoes are tender and lightly browned on the edges, about 25 to 30 minutes depending on the size of the potatoes. Prick them with a fork to assess doneness. (While baking, you can cook the bacon if using, and prep the other toppings.)
  3. Remove the flesh: Allow the potatoes cool slightly. Use a sharp paring knife to cut a 1/4-inch border around the flat edge of the potato, then use a spoon to carefully scoop out the insides (cutting with a knife first helps to puncture the crisp roasted surface). Reserve the scooped potatoes for another use.
  4. Season and bake again: Place a metal baking rack on top of a large baking sheet. Brush melted butter all over the potato skins on both sides. Mix the garlic powder, onion powder, salt, and chili powder in a small bowl and add a pinches to the top of each potato, using the entire mix. Sprinkle with a few grinds of black pepper. Return to the oven and bake for 10 minutes. 
  5. Add cheese and bake again: Remove the potatoes from the oven. Add the shredded cheese evenly to the tops. Return to the oven and bake again until the cheese melts, about 3 to 4 minutes.
  6. Top and serve: Remove the potatoes from the oven. Add a sprinkle of salt or smoked salt to the top of each. Dollop with sour cream**, then add the sliced green onions and bacon crumbles. if using. Serve immediately. The potato skins taste great at room temperature as well (so they work to leave out at a party).

Notes

*Makes 16 potato skins. Double for a large crowd and use two baking sheets: you may need to increase the baking time slightly with more surface area in the oven.

**Stir in a few teaspoons of water to the sour cream to help make dollops.

Find it online: https://www.acouplecooks.com/potato-skins/