Crispy Potato Skins
Only a few ingredients to make this delicious mouth watering appetizer. You can't stop at just one.
Equipment
- large sheet pans
- cutting board
Ingredients
- 4-6 pcs bacon, crisp & chopped into small pieces
Baking Potatoes
- 4-6 sm-med russet potatoes, scrubbed cleaned & dried
- 2 TBS avocado or olive oil /1
- salt
Toppings
- 4 TBS melted butter
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, sliced
Instructions
- Preheat oven to 375 degrees. Poke cleaned and dried potatoes about 8 times with a fork. Brush potatoes with oil. Sprinkle with salt. Place potatoes on a sheet pan lined with parchment paper. Bake for 1 hour or until potatoes are cooked through. Cool potatoes.
- Turn the temperature on the oven up to 450 degrees. Cut cooled potatoes in half lengthwise. Scoop out flesh of potatoes, leaving 1/4-1-2 inch potato around the potato skins.
- Whisk together melted butter, garlic powder and onion powder. Brush butter mixture over the tops and bottoms of potatoes. Place potatoes on same sheet pan. Place into preheated 450 degree oven for 10 minutes. Flip potatoes over and bake another 10 minutes.
- Remove pan of potatoes out of oven and place 2 TBS of shredded cheese into potato skins. Return to oven for 5 minutes until cheese has melted.
- Top with bacon, green onions, and sour cream. Serve right away. (I have warmed these up straight from the refrigerator as leftovers, and they are that good.)
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