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lassic Potato Skins with sour cream and green onions
Greta

Classic Potato Skins (Crispy, Cheesy & Better Than a Restaurant)

Crispy baked potato shells loaded with sharp cheddar, thick-cut bacon, and finished with sour cream, green onions, and fresh parsley.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings: 12 potato skins
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large baking potatoes cleaned and pierced several times with a fork
  • 2 T. olive oil or bacon grease see note
  • 2 c. sharp cheddar cheese shredded
  • 6 strips thick-cut bacon cooked crispy and crumbled
  • ½ c. sour cream
  • 2 large green onions sliced (green parts only)
  • 2 T. fresh parsley leaves finely chopped

Method
 

  1. Position the oven rack in the center and preheat to 425°F.
  2. Place the pierced potatoes directly on the oven rack and bake until cooked through, approximately 50 minutes. Remove and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.
  3. Cut the potatoes in half lengthwise. Using a spoon, carefully scoop out the soft interior, leaving a ¼-inch margin around the skin. Save the scooped potato filling — it’s perfect for mashed potatoes, soup, or potato cakes.
  4. Place the empty skins cut-side down on a baking rack set over a baking sheet. Brush generously with olive oil or bacon grease. Return to the oven for 10 minutes.
  5. Remove from oven and flip the skins over with tongs. Fill each skin with an equal amount of shredded cheddar and crumbled bacon. Return to oven for another 10 minutes or until the cheese is fully melted and bubbly.
  6. Remove from oven and top each skin with a dollop of sour cream, sliced green onions, and a sprinkle of fresh parsley. Serve immediately. Enjoy!

Notes

For extra flavor and crispier results, brush the skins with reserved bacon grease instead of olive oil before the second bake. If using bacon grease, cook the bacon in a skillet while the potatoes are baking and reserve the grease. Use olive oil for a lighter alternative, or skip the brushing step entirely. They’ll still be delicious.