Description
These Crispy Bacon & Cheese Stuffed Potato Skins are the perfect appetizer for any gathering, offering a delicious combination of crispy potato skins topped with melted cheddar cheese, savory crumbled bacon, and finished with a dollop of sour cream and green onions. A true crowd-pleaser that’s easy to make!
Ingredients
Scale
- 4 large russet potatoes
- 8 slices thick-cut bacon
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes and pierce them several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender.
- Once baked, let the potatoes cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a thin layer attached to the skin.
- Brush the insides of the potato skins with olive oil and season with garlic powder, salt, and black pepper.
- Place the potato skins cut-side down on a baking sheet and bake for an additional 10-15 minutes until golden brown and crispy.
- Flip the skins over and fill each half with shredded cheddar cheese and crumbled bacon.
- Return the filled potato skins to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Top with sour cream and chopped green onions, then serve immediately.
Notes
You can prepare the potato skins ahead of time and store them in the refrigerator for up to 24 hours before baking. Feel free to experiment with different cheese varieties or additional toppings like jalapeños or caramelized onions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato halves
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg