These deliciously crisp Potato Skins put the restaurant version to shame! Perfectly baked and loaded with bacon, cheese, and chives - take a seat people because these babies are coming in hot!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
- 8 small russet baking potatoes
- 1/4 cup olive oil
- 1 tbsp parsley chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 strips bacon
- 2 cups cheddar cheese shredded
- 1/4 cup chives chopped
- sour cream for serving
Prep potatoes: Scrub the potatoes clean and pierce them a few times with a sharp knife or a fork. Next, rub them with olive oil and place into the oven. Bake at 400 F degrees for about 20 minutes or until the potatoes are cooked through.
Prepare bacon: In a skillet cook the bacon over medium heat until both sides are crispy. Once cooked, removed from heat, let cool completely and crumble up with your clean hands.
Scoop potatoes: when cook time is complete, remove the potatoes from the oven and let them cool until they are cool enough to handle. Then, cut each potato in half and scoop out the insides. Hold onto these insides for another use for later (potatoes freeze really well!) - and leave about 1/4 of an inch of potato on the skin.
Bake: Increase the oven heat to 450 F degrees, brush the potato skins with olive oil then sprinkle with a bit of salt. Place them skin side up on a baking sheet lined with a wire rack and transfer to the oven. Bake for 10 minutes on one side, then remove the baking sheet from the oven. Next, flip the potato skins so they're skin side down and place them back in the oven and bake for another 10 minutes. Finally, remove the potato skins from the oven and let cool for 10 minutes.
Build potato skins: Ensure the potato skins are skin side down on the baking sheet. Next, sprinkle each potato skin with a bit of freshly ground pepper. Then, fill each potato skin with a 2 tablespoons of cheddar cheese, followed with crumbled bacon. Return the potato skins to the oven and broil for about 2 minutes or until the cheese has melted and is bubbly.
Finish and serve: Remove the potato skins from the oven, garnish with chives and serve with sour cream!
- Store them by tightly wrapping them or sealing in an airtight container. When properly stored they will last in the fridge for 3 - 5 days without any issues!
- Yes they sure can! Bake the potatoes and scoop out the flesh as usual, and then use a baking sheet to freeze them. Once frozen you can toss them into a freezer bag and they'll last up to 6 months! When you're ready to load them - there's not need to defrost, just load up and stick them in the oven!
Serving: 1potato skin | Calories: 200kcal | Carbohydrates: 16g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 238mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg