Baked Potato Skins
Crispy, cheesy Baked Potato Skins topped with your choice of ingredients, perfect for snacks or gatherings.
Ingredients
Main Ingredients
- 4 pieces russet potatoes Use thicker skinned potatoes for best results.
- 1-2 tablespoons olive oil For brushing on the skins.
- to taste teaspoons salt Sprinkle both before baking.
- to taste teaspoons pepper Add after oiling, to avoid burning.
- 1 cup shredded cheddar Freshly shredded melts smoother.
- optional cup cooked bacon bits Optional topping.
- to taste tablespoons green onions Chopped for garnish.
- as needed sour cream For serving, non-negotiable.
Instructions
Preparation
- Bake the potatoes until tender. Allow them to cool enough to handle.
- Slice each potato in half and scoop out the middle, leaving about 1/4 inch of potato in the skins.
- Brush the insides with olive oil and sprinkle with salt.
Cooking
- Bake the cut side down for 10 minutes, then flip and bake for an additional 5 to 10 minutes until crisp.
- Remove from the oven, add cheese and desired toppings, then bake again until the cheese is melted.
Notes
Dry the skins after scooping; oil both inside and rim. Don't overload with toppings that can make the skins soggy. Make ahead by baking potatoes up to 2 days early or storing scooped shells in the fridge for up to 24 hours.