From tailgate parties to roadhouse restaurants, potato skins are hearty and delicious appetizers that almost everyone enjoys. The crispy skins are slightly soft inside, holding a filling of crunchy bacon, melted cheese, and a dollop of sour cream, all topped off with colorful green onion slices. A plate of these irresistible appetizers will not last long!
Potato skins should be served hot from the oven, while the cheese is still bubbly and the skins themselves are golden brown and crunchy. The potatoes can be baked well in advance and refrigerated whole, wrapped in foil, for up to 2 days before assembling the potato skins.
To make a larger batch, it's very simple to adjust the recipe. Changes can be made as well, using different types of cheeses, prepared bacon bits, or additions such as chopped olives, diced red onion, or just about anything else!
Changing the presentation of the potato skins is really easy too. Cut the finished skins in half or thirds to make them bite-sized, or skip the sour cream and green onion topping and serve them with a creamy dip or dressing.
For best results, use russet potatoes in this recipe. They're great for baking, and they crisp up really well under the broiler. Don't use any potatoes that have green spots on them, as this indicates exposure to sunlight and can cause a bitter taste. Store potatoes in a cool, dry place, but don't refrigerate uncooked potatoes. The refrigerator will turn some of the potato starch to sugar and alter the flavor. Cut away any sprouts on the potatoes before baking.
Potato Skins Recipe
Makes 8 potato skins
Ingredients:
- 4 medium-sized russet potatoes
- 1 tablespoon olive oil
- 4 tablespoons butter, melted
- salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, grated
- 1/2 cup sour cream
- 1-2 green onions, thinly sliced
Put it All Together:
- Preheat oven to 400 degrees Fahrenheit. Scrub potatoes under running water; pat dry. Rub skins with oilive oil, and bake in the preheated oven for 50-60 minutes, or until just soft.
- Remove potatoes from the oven and set aside to cool. They should be just cool enough to handle comfortably. Turn the oven up to 450 degrees Fahrenheit.
- When potatoes have cooled, slice them in half lengthwise. Using a spoon, scoop out the cooked potato leaving a little less than 1/4 of an inch of potato along the sides and bottom of the skins. Reserve the scooped-out potato for another use, if desired, or discard.
- Brush the hollowed out potato skins on both sides with melted butter, and sprinkle with salt and pepper. Place them, skin side up, on a rack in a baking pan. Bake in the preheated oven for 10 minutes, then turn them over and bake for another 10 minutes.
- Remove potato skins from the oven, but don't turn the oven off yet. Fill skins with cheese and crumbled bacon, and return them to the oven. Bake or broil for about 3 minutes, or until the cheese is melted and bubbly.
- Spoon a dollop of sour cream on top of each potato skin, and top with a few green onion slices. Serve hot.
