These Crispy Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese. They are easy to prepare and so much better than the restaurants. This is one of our favorite go-to appetizers and is perfect for football season and entertaining. Be sure to read my tips and recipe notes for good crispy skins.
Fall will be here before we know it, and with it comes lots and lots of great appetizers and finger food. These skins are perfect for game day, family movie night, or kids’ sleepovers. My husband and I love to entertain, and these appetizers, Bacon Wrapped Pineapple, Sausage Rolls, and Jalapeno Popper Cheese Ball are some of our favorites.
First, scrub and dry your potatoes. Then using your hands, rub them with a little canola oil. Next, sprinkle them with salt, place them on a baking sheet, and bake until they are cooked through. Let them sit and cool for a while.
Then cut them in half and scoop out the potatoes leaving about 1/4 to 1/2 inch of potato around the outside of the potato. Melt butter in the microwave or on the stovetop over medium heat. Stir in the garlic powder and onion powder. Brush both sides of the potatoes with the butter mixture. Place back on the same baking sheet and place in the oven until browned and crispy flipping halfway through.
Now evenly divide the cheese between the skins and top with the bacon. Pop them back in the oven for just a few minutes or until the cheese is melted. Now top with sliced scallions and serve with a side of sour cream.
You are going to love these extra crispy better than restaurant quality potato skins topped with cheddar, Monterey Jack, bacon and green onions.
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In a small bowl, combine melted butter, parsley, seasoned salt, and garlic powder. Brush the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in a baking dish or 9×13 inch pan. Bake for 15 minutes.
Baked Potato Skins
You are going to love these extra crispy better than restaurant quality potato skins topped with cheddar, Monterey Jack, bacon and green onions.
Prep: 10min
Total: 1h35min
Yield: 6
Nutrition Facts: servingSize None, calories 373 calories, Sugar 1.5 g, Sodium 666.4 mg, Fat 19.1 g, Saturated Fat 9 g, Trans Fat 0.1 g, Carbohydrate 39.3 g, Fiber 2.8 g, Protein 12.5 g, Cholesterol 43.5 mg
Ingredients:
- 6 small to medium Russet Potatoes
- 1 ½ tablespoons canola oil or olive oil
- sea salt
- 3 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely shredded cheddar
- ½ cup finely shredded Monterey Jack
- 4 slices bacon crispy cooked and chopped
- 1 green onion finely sliced
- sour cream (optional)
Instruction:
- Preheat oven to 375 degrees.
- Scrub, dry and poke the potatoes 8-10 times using the tines of a fork. Using your hands rub the potatoes with a little canola oil or olive oil and sprinkle generously with salt. Place them on a baking sheet. Bake potatoes for 50-60 minutes or until they are cooked through. Let them sit until cool enough to handle.
- Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Using a spoon scoop out the flesh out leaving 1/4 to 1/2 inch around the inside of the skin.
- Melt butter in microwave. Whisk in garlic powder and onion powder. Brush over the tops and bottoms of the potato skins. Using the same baking sheet that you cooked the potatoes on place in oven for 10 minutes. Flip and bake for another 10 minutes.
- Top evenly with both cheeses and bacon. Return to oven for 5 minutes or until cheese is melted. Top with green onions and sour cream (optional). Serve promptly.
