Ingredients
- 4 large baking potatoes
- 3 tablespoons olive oil (or vegetable oil)
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 2 green onions, thinly sliced
Instructions
- Prepare the potatoes:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and dry them well. - Bake the potatoes:
Pierce each potato a few times with a fork. Place them on a baking sheet and bake for about 50-60 minutes, or until tender when pierced with a fork. - Cool and halve:
Remove the potatoes from the oven and let them cool enough to handle. Cut each potato in half lengthwise. - Scoop out flesh:
Carefully scoop out most of the potato flesh, leaving about 1/4 inch of potato inside the skin to keep it sturdy. - Season and oil:
Brush the potato skins with olive oil inside and out. Sprinkle salt and pepper to taste. - Bake skins:
Place the potato skins back on the baking sheet, skin side down. Bake for about 10 minutes, then flip and bake another 10 minutes, until the skins are crispy. - Add toppings:
Remove skins from oven. Sprinkle shredded cheddar cheese and crumbled bacon evenly inside each skin. - Melt cheese:
Return to oven and bake for 5 more minutes, or until cheese is melted and bubbly. - Serve:
Top each potato skin with a dollop of sour cream and garnish with sliced green onions.
Enjoy your crispy, cheesy potato skins as a delicious appetizer or snack!
If you’d like, I can also help create variations or add more seasoning suggestions! Would you want that?