Potato Skins
Servings: 5 servings (10 skins total)
Calories: 442cal
Equipment
Ingredients
- 5 medium Russet potatoes
- 3 Tablespoons olive oil divided
- Kosher salt to taste
- garlic powder to taste
- black pepper to taste
- 1 ½ cups shredded cheddar cheese
- 3 Tablespoons sliced green onions
- 2 Tablespoons sliced fresh chives
- 8 slices cooked bacon chopped or crumbled
Instructions
- Preheat oven to 400 F.
- Wash and dry potatoes. Use a pastry brush to coat all sides of the potatoes with olive oil.
- Season the potatoes with Kosher salt, garlic powder, and black pepper.
- Place potatoes on a baking sheet and bake in the oven for 30-35 minutes, or until fork tender.
- Remove from oven but don’t turn the oven off. Slice potatoes in half lengthwise. Potatoes will be hot so be sure to use heat resistant oven gloves.
- Carefully scrape out some of the cooked potato flesh, leaving about 1/2-inch still in the skin (1/4-inch if you like them really crispy!). We used a small measuring spoon.TIP - You can simply eat the potato you scooped from the skins, add it to baked potato soup, or fry it up for breakfast potatoes!
- Brush the inside of the potatoes with olive oil. Season with more Kosher salt and black pepper.
- Place potato skins back on the baking sheet and bake an additional 15-20 minutes, or until edges are browned.
- Remove from oven, turn oven up to broil. Add shredded cheese, green onions, and chives. Top with crumbled bacon. Put back in the oven for 1-3 minutes, just long enough to melt the cheese.
Notes
- When scraping out the potato, you may end up with some broken potatoes. We always make sure to make more than we need just in case we have casualties!
Nutrition
Serving: 1serving (2 skins) | Calories: 442cal | Carbohydrates: 40g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 448mg | Potassium: 992mg | Fiber: 3g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 14mg | Calcium: 273mg | Iron: 2mg
