Potato Skins
Ingredients
The potatoes
-
6
medium (7 oz each)
russet potatoes
The filling
-
7
slices
bacon
-
1 ¼
cups
shredded medium cheddar cheese
-
¾
cup
sour cream
The seasoning and toppings
-
1
Tbsp
olive oil
-
3
Tbsp
minced parsley
-
3
pieces
green onions
-
1
clove
garlic
-
¼
tsp
red pepper flakes
-
to taste
salt and pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with aluminum foil and a wire rack.
- Scrub and rinse the potatoes, then dry them.
- Pierce each potato with a fork on both sides and place them on the wire rack.
- Brush the potatoes with olive oil on both sides.
- Bake the potatoes for 45-55 minutes until just tender.
- Let the potatoes cool for 15-20 minutes.
- Cook the chopped bacon until crisp and drain on paper towels, reserving the fat.
- Increase the oven temperature to 450°F and scoop out the potato flesh, leaving a rim.
- Brush the hollowed potatoes with reserved bacon fat and season with salt and pepper.
- Bake the potatoes upside down for 12 minutes, then flip and brush with more bacon fat, baking for an additional 8-13 minutes.
- Mix sour cream with parsley, garlic, and season with salt and pepper.
- Sprinkle cheese on the potatoes and bake for 4-5 minutes until melted.
- Top with bacon, green onions, and a dollop of the sour cream mixture, then garnish with parsley.
Nutrition Facts (estimated)
Servings
6
Calories
407
Total fat
29g
Total carbohydrates
24g
Total protein
12g
Sodium
401mg
Cholesterol
62mg
You might also like