Ingredients
Scale
- 6 small to medium Russet Potatoes
- 1 ½ tablespoons canola oil or olive oil
- sea salt
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar
- ½ cup finely shredded Monterey Jack
- 4 slices bacon crispy cooked and chopped
- 1 green onion finely sliced
- sour cream optional
Instructions
- Bake the potatoes: Start by preheating your oven to 375°F. Scrub those Russets clean, and give them a good dry. Poke them all over with a fork (this helps them cook evenly and prevents any potato-explosion incidents!). Rub each one with a bit of oil and sprinkle them generously with salt. Place the potatoes directly on a baking sheet and bake for 50-60 minutes. You’ll know they’re done when a knife slides in easily, and the skins are crispy. Let them cool until you can handle them without burning your fingers.
- Prep the skins: Once your potatoes have cooled enough, turn your oven up to 450°F. Cut each potato in half lengthwise, and scoop out the insides, leaving about a ¼-inch layer of potato attached to the skin. I’ve definitely been guilty of getting a bit too enthusiastic here and scooping out too much, which leaves you with a floppy potato skin—don’t be like me! Keep that little layer for structure.
- Butter them up: Melt the butter in a microwave-safe dish, and whisk in your garlic and onion powder. Brush both the inside and outside of the potato skins with this buttery goodness. Place them back on the same baking sheet, and bake for 10 minutes. Flip them over, and bake for another 10 minutes. This is what gets those skins nice and crispy.
- Top and bake: Now the fun part! Sprinkle your cheddar and Monterey Jack cheese evenly across the skins, then top with crispy bacon. Pop them back in the oven for another 5 minutes, just until the cheese is all melty and delicious.
- Garnish and serve: Remove your skins from the oven, and top with green onions. If you’re like me, a dollop of sour cream on each one is the finishing touch. Serve them immediately, while everything is warm and gooey!
Notes
Serving and presentation ideas
When serving baked potato skins, you can get creative with presentation. Arrange them on a platter with small bowls of sour cream, salsa, and guacamole for dipping. Garnish with extra green onions or fresh herbs to add a pop of color. If you’re hosting, placing them on a wooden cutting board with rustic bowls of toppings gives that casual, laid-back vibe.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Appetizers