Appetizers
Potato Skins Recipe
Description
This crispy Potato Skins Recipe is the quintessential game day appetizer; the perfect combination of carbs, melty cheese, and smoky bacon. My version is baked in the oven, but you’ll still get that super crisp shell that makes them irresistible!
Ingredients
- 4 small/medium russet (Idaho) potatoes
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt divided
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch cayenne pepper or black pepper
- 2 tablespoons melted unsalted butter
- 1 cup shredded sharp cheddar cheese.
- 3 slices bacon cooked and crumbled*
- ⅔ cup plain Greek yogurt I used non-fat
- ⅓ cup chopped green onions or 3 tablespoons chopped fresh chives
Directions
- Bake the potatoes: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or broiler-safe parchment paper. Scrub and dry the potatoes. Pierce all over with a fork, then rub with oil and ½ teaspoon salt. Bake for 25 minutes, flip, then continue baking for 15 to 25 minutes more (40 to 50 minutes total), until the potatoes pierce easily with a fork. Let rest until cool enough to handle, about 15 minutes. (You also can skip the oven and cook oven Baked Potatoes, Crock Pot Baked Potatoes, or Air Fryer Baked Potatoes).
- Halve the potatoes lengthwise, then scoop out the flesh, leaving a thin 1/4- to 1/2-inch thick shell. Reserve the flesh for another use, such as mashed potatoes or soup. Return the potatoes to the baking sheet, flesh-side up. Position a rack in the upper third of your oven and turn the oven to broil
- While the potatoes bake, in a small bowl, stir together the remaining 1/4 teaspoon kosher salt, smoked paprika, garlic powder, and cayenne.
- Brush the insides of the scooped potatoes with melted butter. Sprinkle with the seasoning mixture. Sprinkle evenly with the cheddar cheese, then bacon.
- Return the potatoes to the oven. Broil for 3 to 4 minutes, until the cheese is golden and bubbly. Transfer to a serving plate. Top each with a dollop of Greek yogurt and a sprinkle of green onions.
