Easy Homemade Potato Skins Recipe

Ingredients

• 6 small russet potatoes, scrubbed
• 1 tablespoon olive oil, or as needed
• 1 tablespoon canola oil, or as needed
• salt to taste
• 6 slices center-cut bacon
• ground black pepper to taste
• 0.5 cup shredded Cheddar cheese, or to taste
• 0.25 cup sour cream, or to taste
• 2 medium green onions, thinly sliced

Instructions

1. Gather all ingredients and preheat your oven to 400 degrees F (200 degrees C).
2. Rub each potato with olive oil and place them on a baking sheet.
3. Bake in the preheated oven until the potatoes are tender, approximately 1 hour. Remove and let cool for about 10 minutes, until they are easy to handle. Increase the oven temperature to 450 degrees F (230 degrees C).
4. Cut the potatoes lengthwise. Scoop out the inside, leaving about 1/4 inch of potato on the skin. Brush canola oil all over the potato skins, inside and out, then sprinkle with salt. Save the scooped-out potato for another recipe.
5. Bake the skins in the preheated oven for 10 minutes. Flip them over and bake for another 10 minutes. Remove from the oven and turn on the broiler.
6. While the skins are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the cooked bacon on a paper towel-lined plate and then crumble it.
7. Arrange the potato skins with the flesh-side up on a roasting pan or rack. Season the flesh with black pepper. Sprinkle generously with Cheddar cheese and crumbled bacon. Broil under the preheated broiler until the cheese is melted and bubbly, about 2 minutes. Remove from the oven.
8. Top each potato skin with a dollop of sour cream and a sprinkle of fresh green onions before serving.

Nutrition

• Calories: 287 kcal
• Fat Content: 14 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 278 mg
• Protein Content: 10 g
• Cholesterol Content: 26 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g