Description
Crispy potato skins baked and broiled until golden, then filled with cheddar cheese and turkey bacon. Finished with sour cream and chives for a classic appetizer.
Ingredients
6 small to medium russet potatoes, scrubbed and dried
8 ounces shredded cheddar cheese
8 slices turkey bacon, cooked and crumbled
1/4 cup unsalted butter, melted
1/2 cup sour cream, for serving
2 tablespoons chopped chives or green onions
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Instructions
1. Preheat the oven to 400°F. Prick the potatoes a few times with a fork, place them on a baking sheet, and bake for about 1 hour, or until tender.
2. Let the potatoes cool for about 15 minutes, until they are easy to handle.
3. Cut each potato lengthwise. If larger, slice into thirds and use outer pieces for skins. If smaller, cut in half.
4. Use a spoon to scoop out some flesh, leaving a sturdy layer attached to the skin.
5. Turn the oven to high broil. Brush inside and outside with melted butter, then season with salt and black pepper.
6. Broil for 7 to 8 minutes, until edges start to crisp.
7. Remove from oven and fill with cheddar and turkey bacon.
8. Broil again for 3 to 4 minutes, until cheese is melted and bubbly.
9. Top with sour cream and chopped chives or green onions. Serve warm.
Notes
Russet potatoes give the crispiest skins.
Do not scoop too deeply or shells may tear.
Reheat leftovers in oven or air fryer for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizers & Snacks
- Method: Baked and broiled
- Cuisine: American