Potato Skins

Potato Skins

Course Snack
Cuisine American
Keyword Appetizer, Gluten Free
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes


  • 8 russet potatoes
  • 4 tbsp canola oil
  • 2 tbsp butter
  • salt to taste
  • 1 1/2 cup cheddar cheese grated
  • 8 slices bacon thick-cut
  • 2 green onions sliced
  • 1/2 cup sour cream


  • Preheat oven to 400 degrees
  • Scrub potatoes clean and allow to dry. With a paper towel, rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist
  • Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes
  • Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potatoes halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown
  • Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes
  • Serve immediately with sour cream and green onions
Potato Skins
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