Get ready to transform ordinary potatoes into a mouthwatering masterpiece that will have everyone begging for your recipe! These crispy, cheesy, bacon-loaded potato skins are not just a side dish – they're a culinary experience that combines the perfect balance of crunch, flavor, and pure indulgence. Whether you're hosting a game day party, looking for an irresistible appetizer, or simply craving a delicious comfort food, these Bacon Cheddar Potato Skins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potato skins become crispy and delicious.
- Wash the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean towel.
- Using a fork, poke several holes all over each potato. This will allow steam to escape while they bake.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the potatoes.
- Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes until they are manageable to handle.
- While the potatoes are cooling, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- When the potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato on the skin to maintain structure.
- Brush the inside and outside of each potato skin with a bit of oil (olive oil or melted butter works well) and season with salt and pepper to taste.
- Place the potato skins on a baking sheet, cut side up. Bake them in the oven for an additional 10-15 minutes, or until they are crispy and golden brown.
- Remove the potato skins from the oven and sprinkle the shredded cheddar cheese evenly inside each skin. Top with the crumbled bacon.
- Return the baking sheet to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Once done, take the potato skins out of the oven and let them cool slightly. Serve them warm topped with a dollop of sour cream and a sprinkle of chopped green onions.
- Enjoy your delicious bacon cheddar potato skins as a perfect appetizer or snack!
Tips
- Choose the right potatoes: Large russet potatoes work best for this recipe, as they provide the ideal structure and crispy texture.
- Maximize crispiness: Make sure to thoroughly dry the potatoes after washing and brush them with oil to ensure a perfectly crisp exterior.
- Don't skip the pre-baking: Baking the potatoes first ensures they're fully cooked and allows you to easily scoop out the inside.
- Save those potato insides: Don't throw away the potato flesh you scoop out – use it for mashed potatoes or potato pancakes!
- Crisp your bacon to perfection: Cook bacon until it's extra crispy to add the best texture and flavor to your potato skins.
- Cheese melting hack: For perfectly melted cheese, make sure your potato skins are hot when you add the cheese, and return them to the oven just until the cheese is bubbly.
- Serve immediately: Potato skins are best enjoyed hot and fresh, so time your preparation to serve them right out of the oven.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 55mg
