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Crispy Potato Skins
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Ingredients
6
Russett potatoes medium size
2
tablespoons
butter melted
1/2
teaspoon
parsley
1/4
teaspoon
salt
1/4
teaspoon
garlic powder
3
slices
cooked bacon finely chopped
2
tablespoons
green onions
1
cup
Shredded cheese
sour cream for serving
Instructions
Preheat oven to 425°F. Combine butter, parsley, salt and garlic powder in a small bowl. Set aside.
Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a 1/4" shell (or more if you'd prefer).
Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in baking dish. Bake 15 minutes.
Flip potatoes over and bake an additional 5 minutes or until slightly browned and crisp.
Fill each potato with cheese and bacon. Return to the oven for another 5-7 minutes or until cheese is melted and bubbly.
Remove from the oven, top with onion and serve with sour cream.
Notes
Can be frozen once they are baked. Thaw and fill for a fast easy appetizer or side dish