Description
Crispy, cheesy, and salty homemade potato skins topped with bacon and green onions. The ultimate game day snack that is foolproof, customizable, and far superior to frozen versions.
Ingredients
Scale
- 4 large russet potatoes (about 2 lbs / 900g)
- 2 tablespoons vegetable oil (or bacon grease)
- 1 teaspoon kosher salt
- 2 cups sharp cheddar cheese, shredded (200g)
- 8 slices cooked bacon, crumbled (about 1 cup)
- 4 stalks green onions, thinly sliced
- ½ cup sour cream (for serving)
- Fresh chives (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes, then prick them all over with a fork.
- Bake potatoes directly on the rack or on a baking sheet for 45-60 minutes until soft all the way through. Let cool for 10-15 minutes.
- Slice each potato in half lengthwise. Scoop out the flesh, leaving about ¼ inch attached to the skin to create a sturdy shell.
- Brush the inside of the potato skins with oil or bacon grease and season with salt.
- Place skins cut-side up on a parchment-lined baking sheet and bake for 10-15 minutes to crisp the shells.
- Remove from oven and sprinkle generously with shredded cheddar cheese and crumbled bacon.
- Return to oven for 3-5 minutes until cheese is bubbly and melted.
- Garnish with sliced green onions and serve hot with sour cream on the side.
Notes
For extra crispiness, bake the scooped skins twice. Save bacon grease to brush on the skins instead of oil. Do not freeze baked skins with cheese as the texture will suffer; freeze scooped skins instead. Reheat in oven or toaster oven to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 skins with topping
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 12
Keywords: game day snacks, potato skins, bacon, cheddar cheese, party food, comfort food, easy appetizer, crispy potato skins