Baked Potato Skins Recipe
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These crispy and cheesy baked potato skins make a delicious appetizer or snack. Loaded with melted cheddar and Monterey Jack cheeses, smoky bacon, and topped with fresh green onions, they're perfect for game day or a cozy gathering. The potatoes are baked until tender, scooped, brushed with seasoned butter, and baked again to achieve crispy skins filled with gooey cheese and bacon bits.
Ingredients
Instructions
Preheat your oven to 375°F (190°C). Scrub the potatoes thoroughly, dry them, and poke each potato 8-10 times with a fork to allow steam to escape during baking. Rub each potato with canola or olive oil and sprinkle generously with sea salt. Place the potatoes on a baking sheet.
Bake the potatoes in the oven for 50 to 60 minutes until they are tender and cooked through. Once baked, remove them and let them cool until they are safe to handle.
Increase the oven temperature to 450°F (230°C). Cut the cooled potatoes in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving about ¼ to ½ inch of potato around the skin to maintain structure.
Melt the butter in the microwave and whisk in garlic powder and onion powder to make a seasoned butter. Brush this butter mixture generously over both the insides and outsides of the potato skins. Place the skins back on the baking sheet.
Bake the brushed skins in the oven for 10 minutes, then flip them over and bake for another 10 minutes to get the skins crispy and golden.
Evenly distribute the shredded cheddar and Monterey Jack cheeses over the potato skins, then sprinkle chopped crispy bacon on top. Return the skins to the oven and bake for 5 more minutes or until the cheese is fully melted and bubbly.
Remove the potato skins from the oven and top with sliced green onions. Serve immediately with optional sour cream on the side for dipping.
