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.
- 4 Potatoes Baked russet variety, cooled enough to handle (see note 1)
- olive oil
- kosher salt to taste
- black pepper to taste
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup bacon fully-cooked and chopped
- 1 cup sour cream
- 1/4 cup green onions chopped
Preheat oven to 425 degrees F.
Cut baked Idaho® Potatoes in half lengthwise. With a small metal spoon, carefully scoop out pulp to within 1/2" to 1/4" 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.
- We recommend using Idaho® Potatoes for best results
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