Description
Crispy, cheesy potato skins loaded with cheddar, Monterey Jack, bacon, sour cream, and green onions. The perfect appetizer or snack!
Ingredients
Scale
- 6 medium russet potatoes, scrubbed clean
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 8 ounces cheddar cheese, shredded (about 2 cups)
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- 6 slices bacon, cooked until crispy and crumbled
- ½ cup sour cream
- ¼ cup chopped green onions
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes thoroughly under cold running water. Prick each potato several times with a fork.
- Place the potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Rub the oil and seasonings all over the potatoes.
- Bake for 45-60 minutes, or until easily pierced with a fork.
- Remove from the oven and let cool slightly (15-20 minutes).
- Cut each potato in half lengthwise.
- Carefully scoop out the potato flesh, leaving about ¼ inch attached to the skin. Reserve the scooped-out potato for another use.
- Brush the inside and outside of each potato skin with the remaining 2 tablespoons of olive oil.
- Sprinkle the inside of each potato skin with the remaining ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
- Place the potato skins, skin-side down, on the baking sheet.
- Bake for 10-15 minutes, or until golden brown and crispy.
- Remove from the oven and flip the potato skins over so they are skin-side up.
- Sprinkle each potato skin with cheddar and Monterey Jack cheese.
- Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Top each potato skin with crumbled bacon, sour cream, and chopped green onions.
- Serve immediately.
Notes
- Cheese Variations: Experiment with different cheeses like pepper jack, Colby jack, or smoked gouda.
- Bacon Alternatives: Use crumbled sausage, shredded chicken, or vegetarian bacon alternatives.
- Spice it Up: Add a pinch of cayenne pepper or hot sauce to the cheese mixture.
- Vegetarian Option: Omit the bacon and add chopped vegetables like bell peppers, onions, or mushrooms.
- Make Ahead: Bake the potato skins ahead of time and store them in the refrigerator. Add toppings and bake until the cheese is melted when ready to serve.
- Air Fryer Option: Preheat your air fryer to 400°F (200°C) and air fry the skins for 8-10 minutes, or until golden brown and crispy. Then, add the toppings and air fry for another 2-3 minutes, or until the cheese is melted.
- Serving Suggestions: Serve with ranch dressing, blue cheese dressing, or sriracha mayo.
- Storage Instructions: Store leftover potato skins in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
- Prep Time: 20 minutes
- Cook Time: 60 minutes