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Potato Skins

Golden-baked potato halves crisped to perfection and garnished with rich cheddar, smoky bacon, fresh scallions, and a dollop of cool sour cream—this crowd-pleasing appetizer delivers indulgent flavor in every bite.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • Olive oil
  • 6 slices bacon
  • Garlic powder
  • Salt
  • Sour cream
  • 6 large russet potatoes
  • Black pepper
  • 1 cup shredded cheddar cheese
  • 2 green onions finely chopped

Instructions

  • Thoroughly scrub the potatoes under water and pierce them several times with a fork. Place on a baking sheet and roast in a preheated 400°F oven for approximately 40 minutes, or until the flesh is fully tender.
  • Allow the baked potatoes to cool slightly, then slice each one in half lengthwise. Carefully scoop out the interior, leaving a sturdy shell intact.
  • Fry or bake the bacon until crisp, then crumble or chop into small pieces.
  • Brush the inner and outer surfaces of the potato shells with olive oil. Sprinkle evenly with salt, black pepper, and garlic powder.
  • Arrange the shells in an air fryer at 400°F and cook for 20 minutes, or bake in the oven at the same temperature for 20 to 30 minutes, until golden and crisp.
  • Remove and sprinkle the insides generously with shredded cheddar cheese and chopped bacon. Return to the air fryer or oven briefly, just until the cheese has melted.
  • Finish with a garnish of fresh green onions and serve immediately with a side of sour cream.