Description
These baked Potato Skins turn ultra crispy with gooey cheddar and cool sour cream. They are perfect for parties and game day, ready in under an hour. Russet potatoes create sturdy, crunchy shells that are simple to prepare.
Ingredients
- 6 small to medium russet potatoes, scrubbed and dried
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 1/2 cups shredded sharp cheddar cheese
- 1/3 cup thinly sliced green onions
- 1/2 cup sour cream
- Optional: 1 cup finely chopped sautéed mushrooms
- Optional: 1/2 cup diced bell peppers, sautéed
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Heat your oven to 400°F. Pierce each potato several times with a fork. Bake the potatoes directly on the oven rack for 45–55 minutes until the skins feel crisp and a knife enters easily. Let them cool for 10 minutes.
- Cut the cooled potatoes in half lengthwise. Carefully scoop out the centers, leaving about a 1/4-inch thick shell. Set the reserved potato aside for another meal.
- Whisk together the melted butter, olive oil, salt, pepper, garlic powder, and smoked paprika. Brush this mixture generously inside and outside each potato shell.
- Place the shells cut-side down on a baking sheet. Bake for 10 minutes. Flip them over and bake for another 8–10 minutes until the edges look deep golden and crunchy.
- Sprinkle the shredded cheddar cheese evenly into the crispy shells. Return the baking sheet to the oven and bake for 4–6 minutes until the cheese melts and bubbles.
- Top the hot skins with sliced green onions and a dollop of sour cream. Serve them immediately while they remain hot and crisp.
Notes
- Use russet potatoes for the sturdiest and crispest shells.
- Leave a thin 1/4-inch layer of potato inside the shell to prevent collapsing during baking.
- Brush both the inside and outside of the shells for even browning and crunch.
- These skins are best served hot; they lose crispness quickly as they cool down.
- You can re-crisp empty shells ahead of time and fill them right before serving.
- For storage, refrigerate filled skins up to 3 days. Freeze unfilled, crisped shells up to 2 months. Reheat filled skins at 350°F for 10–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 55–65 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American