If potato skins are on the menu, they are one of my all time favorite appetizers to order when we go out for dinner. Honestly, what’s not to love? The crunchy potato skin, the savory bacon, the melty cheese? Each of the ingredients is delish on their own, but put them all together and you have literally died and gone to potato heaven…LOL!
Making them at home is not difficult, you just need to make sure to plan ahead a couple of hours so you have enough time to make them. The oven does all the hard work for you.
Alright, let’s get started so we can enjoy us some of these delicious morsels!!!
Start by washing and drying the potatoes. Pierce each one several times with the tines of a fork. Don’t skip this step! I once had a potato explode in the oven. It happens. Bake in a 375° oven for 60 minutes.
You don’t need to preheat the oven. Just pop the potatoes in the oven, set the temperature and when the oven beeps that it’s preheated, then set your timer for 60 minutes.
Once potatoes are soft, remove them from oven and allow them to cool until they are cool enough to handle.
While the potatoes cool, cook and crumble the bacon, and set aside.
Cut each potato in half.
Using a spoon, scoop out the flesh.
Leave about a ¼ inch with the skin.
Brush the inside of each potato half with olive oil.
Season with coarse salt and freshly cracked pepper.
Flip over shells and brush the skin with olive oil.
Season with kosher salt. Be sure to use a coarse salt and not regular table salt, or they will turn out way to salty.
Bake, skin side up, for 10 minutes. Flip shells over and bake for another 10 minutes.
Remove potato shells from oven and fill each with some crumbled bacon and a generous mound of shredded cheeses.
Return to the oven and bake for 15-20 minutes or until the cheese is hot, melted, and bubbly.
Serve topped with a dollop of sour cream and garnish with freshly chopped scallions or chives.
Yes, I know potato skins are typically served as an appetizer, but I love to serve them as a side with a nice juicy steak. These skins pair beautifully with just about anything you cook on the grill; beef, pork, chicken, fish…pretty much everything and anything! They are sooooo stinkin’ good!
Potato Skins
Ingredients
- 3 large russett potatoes
- 2 tbsp olive oil
- Kosher salt
- freshly cracked pepper
- 3 strips cooked bacon, crumbled
- 1 cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- 1-2 tbsp chives or scallions, chopped
- ½ cup sour cream or Ranch dressing
Instructions
- Wash and dry potatoes. Pierce each one with the tines of a fork several times.
- Bake in a 375° oven for 60 minutes.
- Remove from oven and allow potatoes to cool enough to handle.
- Cut each potato in half.
- Using a spoon, scoop out the flesh, leaving about a ¼ inch with the skin.
- Brush the inside of each potato half with olive oil.
- Season with salt and pepper.
- Flip over shells and brush skin with olive oil.
- Season with salt.
- Bake in the oven for 10 minutes.
- Flip shells over and bake for another 10 minutes.
- Remove from oven and fill each shell with crumbled bacon and a generous mound of shredded cheeses.
- Return to the oven and bake for 15-20 minutes or until cheese is melted and bubbly.
- Serve topped with a dollop of sour cream and garnish with freshly chopped scallions or chives.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
Remember…Jesus ❤️’s you!