Description
Crispy potato skins loaded with smoky bacon and melted cheddar. A perfect appetizer for game day or any gathering.
Ingredients
Scale
- 4 long Russet potatoes (4 long Russet potatoes) long Russet potatoes
- 8 pcs (8 pcs) streaky bacon
- 8 heaping tbsp (8 heaping tbsp) grated smoked cheddar
- 8 heaping tbsp (8 heaping tbsp) sour cream
- Extra-virgin olive oil
- chives (chives) chives
- hot sauce (hot sauce) hot sauce
Instructions
- Rub the potatoes lightly with olive oil, pierce the sides with a fork to allow steam to escape, and place them in a foil-lined baking sheet. Bake in a 200°C (392°F) preheated oven for one hour.
- Remove from oven and let cool for 15 minutes.
- Cook bacon in a large skillet until crispy, then chop it into bits.
- Cut potatoes in half lengthwise, scoop out the middle leaving ¼ inch of flesh, and brush the surface with olive oil. Reserve the scooped-out potatoes.
- Set the oven to broil. Place a tablespoon of cheese and some bacon bits on top of each potato half.
- Broil until the cheese is bubbling.
- Remove potatoes from the oven, top each with a heaping tablespoon of sour cream, sprinkle with chopped chives, and serve.
Notes
- For extra crispy skins, bake the potatoes at a higher temperature (220°C/425°F) for the first 30 minutes, then reduce to 200°C/392°F for the remaining time.
- Substitute Monterey Jack or Gruyere cheese for the cheddar for a different flavor profile.
- Store leftover potato skins in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 300
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 40