Description
Deliciously crispy potato skins loaded with melted cheddar cheese, crunchy bacon, and topped with fresh sour cream and chives. Perfect as a savory appetizer or snack, these baked and broiled potato skins offer a satisfying crunch with a creamy, cheesy interior.
Ingredients
Scale
Potatoes
- 6 small to medium Russet potatoes, washed and pat dry
Toppings & Seasonings
- 8 ounces shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/4 cup unsalted butter (half of a stick), melted
- Sour cream, for topping
- Chives or green onions, chopped, for topping
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bake Potatoes: Preheat the oven to 400°F. Poke each potato several times with a fork and place them directly on a baking sheet. Bake for 1 hour until tender. Remove and let cool for about 15 minutes until safe to handle.
- Cut Potatoes: For large potatoes, cut lengthwise into three long sections to yield two skins per potato, discarding or using the middle part separately. For smaller potatoes, simply cut in half.
- Hollow Out: Using a small spoon, carefully scoop out some of the potato flesh from the center of each skin, leaving a thick layer close to the skin to form a hollow “boat.”
- Season and Butter: Switch the oven setting to high broil. Brush melted butter onto both the inside and outside of each potato skin. Place them back on the baking sheet and season with salt and pepper.
- Broil Until Crispy: Broil the potato skins for 7-8 minutes, allowing the butter to crisp up the surface slightly.
- Add Cheese and Bacon: Remove the skins from the oven. Generously fill each potato skin with shredded cheddar cheese, then sprinkle crumbled bacon on top.
- Broil to Melt Cheese: Return the skins to the broiler and cook for another 3-4 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and top each potato skin with a dollop of sour cream and a sprinkle of chopped chives or green onions. Serve warm for best flavor and texture.
- Store and Reheat: Keep leftover potato skins refrigerated. Rewarm them in the oven or air fryer to retain crispiness before serving again.
Notes
- Use Russet potatoes for the best crispy skin texture.
- Cooking bacon ahead of time ensures it stays crispy when added as a topping.
- You can add other toppings like jalapeños, green onions, or a drizzle of hot sauce for extra flavor.
- Leftovers reheat best in an oven or air fryer to maintain crunch.
- Adjust salt and pepper to your preference, as bacon adds some saltiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: potato skins, crispy potato skins, baked potato skins, cheesy potato skins, appetizer, snack, cheddar cheese, bacon, sour cream
