How To Make Potato Skins
When you need easy football food for the big game, make Fully Loaded Potato Skins at home! It's easy! Idaho® Potatoes, cheddar cheese, bacon, sour cream and green onions make this football party finger food irresistible.
Servings 8
Calories 210kcal
Ingredients
- 4 Potatoes Baked russet variety, cooled enough to handle (see note 1)
- olive oil
- kosher salt to taste
- black pepper to taste
- 1 ½ cups cheddar cheese shredded
- ½ cup bacon fully-cooked and chopped
- 1 cup sour cream
- ¼ cup green onions chopped
Instructions
- Preheat oven to 425 degrees F.
- Cut baked Idaho® Potatoes in half lengthwise. With a small metal spoon, carefully scoop out pulp to within ½" to ¼" of skins. (Reserve potato pulp removed for another time).
- Lay scooped out potato skins, cut side down, on a baking sheet. Brush olive oil onto the skins and sprinkle with kosher salt.
- Bake in oven for 10 minutes.
- Turn the skins over, cut side up, and divide cheese evenly between them. Top cheese with bacon on each potato skin.
- Return to oven and bake an additional 5 - 10 minutes or until the cheese is melted.
- Take out of oven and arrange on serving platter. Garnish with sour cream and chopped green onions.
Notes
- We recommend using Idaho® Potatoes for best results
Nutrition
Calories: 210kcal | Carbohydrates: 14g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 177mg | Potassium: 509mg | Fiber: 2g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 13mg | Calcium: 219mg | Iron: 3.7mg