Baked potato skins are crispy, loaded with cheese, and bursting with savory delight.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Appetizer
Cuisine: American
Servings: 10servings
Author: I Don't Have Time For That
Equipment
baking sheet
Ingredients
5small baking potatoes scrubbed
2tablespoonsbutter melted
2tablespoonsbacon bits
½cupcheddar cheese
sour cream optional, for serving
chives or green onions optional, for serving
Instructions
Scrub potatoes well and pat dry. Poke each potato several times with a fork.
Place on a microwave-safe plate and microwave the potatoes for 5 minutes. Carefully flip potatoes and microwave for an additional 3 minutes or until potatoes don't give any resistance when pierced with a knife.
Let stand until cool enough to handle.
Preheat oven to 425℉.
Cut the potatoes in half lengthwise and scoop the white flesh out of the potatoes leaving a ¼-inch thick shell - this can be saved for another recipe or use.
Brush both sides of the potato skins with butter and place them cut side down on a rimmed baking sheet. Bake for 15 minutes, flip and bake for an additional 5 minutes.
Divide cheese and bacon evenly over the potato skins. Bake for an additional 5 minutes or until cheese is melted.
Serve with a side of sour cream and a sprinkle of green onions or as desired.
Notes
Leftovers will keep in the refrigerator for 3-4 days and in the freezer for 3 months.