I love how these potato skins turn humble russet potatoes into an epic burst of flavors. The melty cheddar, crispy bacon, tangy sour cream and fresh green onions create a balanced indulgence that totally hits the spot. It’s a simple, nostalgic recipe that always satisfies my cravings for comfort food.

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I’ve been testing out this Easy Baked Potato Skins recipe and it’s become a fave for my dinner party and even when I’m prepping for game day. I like using 4 large russet potatoes, which I coat with 2 to 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground black pepper.

This mix not only helps crisp up the skins but also boosts the natural flavors. After baking, I add 1 cup shredded cheddar cheese and 4 bacon strips cooked and crumbled on top, which makes for a delightful rich taste.

Then I finish it off with 1/2 cup sour cream and 2 chopped green onions for a good fresh crunch. This recipe provides a nice balance of protein and fat and its nutritional value can be appreciated if you mind your portions.

Its simplicity and taste makes it a go-to for any casual gathering or quick appetizer.

Why I Like this Recipe

I like this recipe because it’s super easy to make and the steps are simple enough even when I’m rushing out the door. I love how the crispy, salty potato skins mix with the gooey melted cheddar and crunchy bacon, it just makes every bite feel special. The sour cream with the green onions gives it that zesty kick that makes me look forward to dinner every time. Also, it feels cool to tweak the toppings and make it my own little creation every single time.

Ingredients

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Russet potatoes deliver essential carbohydrates and fiber, making them filling and energizing.
Olive oil adds healthy fats and moisture, contributing a smooth, rich flavor.
Cheddar cheese boosts protein and creaminess while giving a bold, savory taste.
Bacon strips add smoky protein and crunch, tho they pack extra salt sometimes.
Sour cream offers tanginess and cream, balancing crisp potato textures perfectly.
Green onions provide a fresh bite with vitamins and a mild onion kick.
Salt enhances all flavors, even if too much can overpower delicate ingredients.
Black pepper gives a gentle heat to uplift the dish overall taste.

Ingredient Quantities

4 large russet potatoes

2 to 3 tbsp olive oil

1 tsp salt

1/2 tsp ground black pepper

1 cup shredded cheddar cheese

4 bacon strips, cooked and crumbled

1/2 cup sour cream

2 green onions, chopped

How to Make this

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1. Preheat your oven to 400°F and while that’s heating up, give your potatoes a good scrub and poke them all over with a fork.

2. Rub each potato with olive oil (use about 2 to 3 tbsp in total), then sprinkle with salt and pepper.

3. Place the potatoes directly on the oven rack or on a baking sheet and bake for about 50-60 minutes until they turn soft inside.

4. Remove the potatoes from the oven and let them cool a bit so you don’t burn yourself when cutting them.

5. Cut each potato lengthwise in half and use a spoon to scoop out most of the insides, leaving a thin layer so the skins hold together.

6. Brush the inside of the skins with a bit more olive oil if they look dry, and then sprinkle on some more salt and pepper.

7. Sprinkle the shredded cheddar cheese evenly into each potato skin, then top with the crumbled bacon.

8. Return the potato skins to the oven on a baking sheet and bake for another 5-10 minutes until the cheese is melted and bubbly.

9. Carefully remove from the oven and let them cool slightly before adding a dollop of sour cream on top.

10. Garnish with the chopped green onions and serve immediately. Enjoy your meal!

Equipment Needed

1. Preheated oven set at 400°F
2. Baking sheet (or use the oven rack, but a baking sheet makes handling safer)
3. Potato scrub brush to clean the potatoes well
4. Fork for poking holes in the potatoes
5. Measuring spoons for correct amounts of olive oil, salt, and pepper
6. Knife for cutting the baked potatoes lengthwise
7. Spoon for scooping out most of the potato flesh
8. Basting brush to reapply a thin layer of olive oil on the potato skins
9. Oven mitts for safely taking out the hot potatoes from the oven

FAQ

Q: Can I use other types of potatoes instead of russet?

A: You can try using something like Yukon Gold, but russet potatoes work best for getting that crispy skin.

Q: Do I have to bake the potatoes whole first?

A: Yup, you need to bake the potatoes until they are fully cooked before scooping out the insides to make sure the skins turn out crispy.

Q: Can I swap out the cheddar cheese for another type?

A: Sure thing, feel free to use different cheeses like Monterey Jack if you're in the mood for a different flavor.

Q: How do I make sure the bacon stays crispy?

A: Make sure you cook the bacon real well before crumbling it and add it to the skins just before serving so it stays crispy.

Q: Can I make these potato skins in advance?

A: You can prep them ahead, but it's best to bake them fresh to keep the skins crispy and delicious.

Easy Baked Potato Skins Recipe Substitutions and Variations

If you’re out of olive oil, you can use melted butter or avocado oil instead.
Don’t have cheddar cheese? Try using Monterey Jack or pepper jack cheese for a different kick.
If bacon isn’t your thing, turkey bacon or even crumbled ham can work just as well.
No sour cream on hand? Greek yogurt is a neat substitute that adds a similar creaminess.
Instead of green onions, you could use chopped chives or even a little bit of finely diced red bell pepper for color.

Pro Tips

1) try parboiling the potato insides a little bit before scooping them out so they’re softer and easier to work with – its like giving them a head start on being perfectly fluffy
2) if you really wanna up your flavor game, mix a tiny bit of garlic powder in with the olive oil before rubbing it on the potatoes, this small change really makes a difference
3) be careful when you add the bacon and cheese – use just enough so that every bite isnt overloaded, you want the flavors to really shine instead of being all mushy
4) for an extra burst of freshness, toss the green onions with a splash of olive oil and a pinch of salt and add them right at the end instead of before baking, this keeps em crunchier and more vibrant in taste