I’ve never had strawberries and cream quite like this!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 12 potato skins |
Ingredients
- 6 small russet potatoes, scrubbed
- 1 tablespoon olive oil, or as needed
- 1 tablespoon canola oil, or as needed
- salt to taste
- 6 slices center-cut bacon
- ground black pepper to taste
- ½ cup shredded Cheddar cheese, or to taste
- ¼ cup sour cream, or to taste
- 2 medium green onions, thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
- Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
- Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven’s broiler.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
- Add a dollop of sour cream to each skin and sprinkle with green onions.
- You can use a microwave to cook the potatoes. If using a microwave, rub potatoes with olive oil and cook on high power for about 5 minutes per potato.
- If you want a little heat, sprinkle with cayenne pepper or add diced jalapenos. You can use any cheese you like.
- Nutrition data for this recipe includes the full amount of potato flesh. The actual amount of potato flesh consumed will vary.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 299 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
There is no need to get potato skins at a restaurant anymore! These were wonderful and crisped right up!!
I baked Yukon Golds, scooped and baked with Olive Oil and Fajita Seasonings. Then added taco meat, green onion, and cheddar cheese.