| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 12 servings |
Ingredients
- 6 small baking potatoes
- 2 tablespoons melted butter
- 2 teaspoons seasoned salt
- 3 tablespoons grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 4 strips cooked, crumbled bacon
- 3/4 cup Daisy Brand Sour Cream
- 2 teaspoons snipped fresh chives
Instructions
- Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
- Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
- Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
- Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
- Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 219 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 35 mg |
| Sodium | 298 mg |
Reviews
Making tonight. What temperature to bake at step 5? Thank you
Delicious! And I usually don’t like potatoes!
I doubled the bacon because, why not?
I’m still wondering how someone made these watery? Impossible if you follow the recipe!
I doubled the bacon because, why not?
I’m still wondering how someone made these watery? Impossible if you follow the recipe!
Greattt
So easy! Very delicious!
It was amazing !
Seasoned salt or steak seasoning? Monterey?
I give 5 stars to this recipe 🙂 Delicious!!!
Delicious! Best potato skins we have had!
Great flavors, came out watery. Next time will make a rue
Even if you have another vision for what to put in the skin, I’d stick with this at least through baking, and butter inside and out with butter, and baking that.
The skins were to die for – perfect crispy texture.
And of course, these toppings are classic. YUM.