Description
A quick and easy appetizer featuring crispy double-baked russet potato skins loaded with a creamy, cheesy filling, bacon bits, and fresh scallions, perfect for any occasion.
Ingredients
Scale
- 4 medium russet potatoes (about 2 pounds / 900 grams), scrubbed clean
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup smoked gouda cheese, shredded
- 6 slices bacon, cooked and crumbled (optional)
- 3 stalks green onions/scallions, thinly sliced
- 1/2 cup sour cream (for serving)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry. Pierce each potato a few times with a fork.
- Bake potatoes directly on oven rack or baking sheet for 45-55 minutes until skins are crisp and insides are tender.
- Let potatoes cool for about 10 minutes until warm but safe to handle.
- Cut each potato in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch (6 mm) attached to the skin. Reserve scooped flesh in a bowl.
- Brush potato skins lightly with olive oil on both sides, then sprinkle with salt and pepper. Place skin-side down on a foil- or parchment-lined baking sheet.
- Bake skins at 425°F (220°C) for 10-15 minutes until extra crispy and golden.
- While skins bake, mash reserved potato flesh with melted butter, garlic powder, salt, and pepper. Stir in half of the shredded cheddar and smoked gouda cheese.
- Remove skins from oven and flip skin-side up. Spoon cheesy potato mixture evenly into each skin.
- Top each filled skin with remaining cheese and crumbled bacon bits.
- Bake again at 425°F (220°C) for 8-10 minutes until cheese is melted and bubbly.
- Finish with fresh scallions and a sprinkle of smoked paprika.
- Serve warm with a dollop of sour cream on the side or on top.
Notes
Double baking the potato skins is key to achieving perfect crispiness. Use a fork to pierce potatoes before baking to prevent bursting. Freshly shredded cheese melts better than pre-shredded. For vegetarian version, omit bacon and add sautéed mushrooms or extra cheese. To keep skins crispy when reheating, bake in oven rather than microwave.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 potato skins
- Calories: 275
- Sugar: 2
- Sodium: 450
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
Keywords: potato skins, loaded potato skins, crispy potato skins, appetizer, snack, cheese, bacon, easy recipe