Ingredients
Scale
For the Potato Skins:
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1 cup shredded cheddar cheese (or a cheese blend)
- 1/2 cup cooked bacon, crumbled
- 1/4 cup sour cream
- 2 green onions, chopped (plus extra for garnish)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
For Garnish:
- Additional chopped green onions
- Extra sour cream (optional)
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Potatoes:
- Scrub the russet potatoes under cold water to remove any dirt. Pat them dry.
- Prick each potato several times with a fork. Place directly on the oven rack and bake for 45-60 minutes, until tender when pierced.
- Remove and let cool for 10-15 minutes until easy to handle.
Scoop and Season:
- Cut each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato on the skin.
- Brush the insides and outsides with olive oil and season with salt and pepper.
Bake the Potato Skins:
- Place the potato skins cut side up on a baking sheet. Bake for 15-20 minutes until crispy and golden brown.
- Flip the skins over and bake for an additional 5-10 minutes until the other side is crispy.
Prepare the Filling:
- In a medium bowl, combine shredded cheese, crumbled bacon, sour cream, chopped green onions, garlic powder, and paprika. Mix well.
Fill and Final Bake:
- Fill each potato skin generously with the cheese and bacon mixture.
- Return to the oven and bake for 5-10 minutes, until the cheese is melted and bubbly.
Serve:
- Remove from the oven and let cool slightly.
- Garnish with additional chopped green onions and serve with extra sour cream if desired.
- Prep Time: 15
- Cook Time: 45