Description
Crispy baked potato skins loaded with melted cheddar cheese, crumbled bacon, and garnished with green onions and sour cream for a delicious appetizer.
Ingredients
- 4 medium baking potatoes (like Russet)
- 2 tablespoons melted butter
- 1 tablespoon fresh parsley, chopped (optional)
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 4-6 slices bacon, cooked and crumbled
- Green onions, sliced (for garnish)
- Sour cream (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the potatoes. Bake them directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the majority of the potato flesh, leaving about ¼ inch attached to the skin to maintain structure. Reserve the scooped potato for another use.
- In a small bowl, whisk together the melted butter, chopped parsley (if using), seasoned salt, and garlic powder.
- Brush both the inside and outside of each potato skin with the butter mixture.
- Place the potato skins, cut side down, on a baking sheet. Bake for 15 minutes. Flip them over and bake for an additional 5 minutes, or until slightly golden and crisp.
- Fill each crispy potato skin generously with shredded cheddar cheese and crumbled bacon.
- Return the loaded skins to the oven for 5-7 minutes longer, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh green onions, and serve hot with a dollop of sour cream.
Notes
- Reserve the scooped-out potato flesh for mashed potatoes or another dish.
- For a vegetarian version, omit the bacon and add extra cheese or veggies.
- Ensure bacon is fully cooked and crumbled before using.