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Crispy Oven-Baked Potato Skins with Cheddar, Bacon, and Green Onions Recipe

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★★★★★

4.8 from 134 reviews

Crispy, flavorful potato skins topped with melted cheddar cheese, crispy bacon, sour cream, and fresh green onions. This appetizer uses baked russet potatoes and a broiler finish for a perfect bite every time.

Ingredients

Scale

Potatoes

  • 6 medium russet potatoes (3 pounds)
  • Extra virgin olive oil (for rubbing and brushing)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Toppings

  • 6 slices bacon
  • 4 ounces grated cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced

Instructions

  1. Bake the Potatoes: Scrub the potatoes clean and pierce them a few times with a sharp knife or fork. Rub each potato all over with extra virgin olive oil. Place them directly on the oven rack and bake in a 400°F oven for about 1 hour, until the potatoes are cooked through and give slightly when pressed. Alternatively, you can microwave each pierced and oiled potato on high for about 5 minutes per potato. Allow them to cool enough to handle.
  2. Cook the Bacon: While the potatoes bake, place the bacon slices in a frying pan over medium-low heat. Cook for 10 to 15 minutes until crisp, turning occasionally. Drain the cooked bacon on paper towels and let cool. Once cool, crumble into small pieces.
  3. Scoop out the Potatoes: Cut each baked potato in half horizontally. Using a spoon, carefully scoop out the insides, leaving approximately 1/4 inch of potato intact on the skin. Reserve the scooped potato for another use.
  4. Bake the Potato Skins: Increase the oven temperature to 450°F. Brush or rub olive oil all over the inside and outside of the potato skins. Sprinkle generously with kosher salt. Place the skins on a baking rack set inside a roasting pan or broiler pan—avoid using a cookie sheet to prevent warping. Bake for 10 minutes on one side, then flip and bake for another 10 minutes. Remove and let cool slightly.
  5. Add Cheese and Bacon, then Broil: Arrange the potato skins skin-side down on the roasting rack or pan. Sprinkle the insides with freshly ground black pepper, grated cheddar cheese, and crumbled bacon pieces. Place under the broiler for approximately 2 minutes or until the cheese is bubbly and starting to brown. Remove from the oven carefully.
  6. Serve: Using tongs, transfer the potato skins to a serving plate. Top each with a dollop of sour cream and sprinkle with thinly sliced green onions. Serve immediately while hot and crispy.

Notes

  • For maximum crispiness, use a roasting pan with a rack instead of a cookie sheet to allow air circulation around the skins.
  • You can substitute cheddar cheese with other sharp or melting cheeses like Monterey Jack or pepper jack for a twist.
  • For a smokier flavor, add a pinch of smoked paprika or cayenne pepper to the potato skins before baking.
  • Leftover potato insides can be used to make mashed potatoes or potato croquettes.
  • Ensure the bacon is cooked on low heat to prevent burning and achieve a perfectly crispy texture.

Keywords: potato skins, loaded potato skins, baked potatoes, appetizer, cheese and bacon, sour cream, crispy potato skins

Find it online: https://thefoodrecipe.com/crispy-oven-baked-potato-skins-with-cheddar-bacon-and-green-onions-recipe/