Cheese Stuffed Potato Skins (Print Version)
# Ingredients:
→ For the potatoes
01 -
8 small brown russet potatoes
02 -
1 tablespoon virgin olive oil
03 -
2 teaspoons fine kosher salt
→ For the potato skins
04 -
3 tablespoons melted salted butter
05 -
½ teaspoon freshly ground black pepper
06 -
¼ teaspoon powdered garlic
07 -
¼ teaspoon powdered onion
08 -
¼ teaspoon smoky paprika
→ For the filling
09 -
8 ounces grated sharp cheddar cheese
10 -
8 slices crunchy cooked bacon, broken into pieces
11 -
Sour cream for topping
12 -
Green scallions cut thin, for garnish
# Instructions:
01 -
Heat your oven to 400°F. Scrub potatoes well and dry them off with paper towels. Set them on a baking tray. Poke holes all over the potatoes with a fork so steam can get out. Use a pastry brush to coat potatoes with olive oil, then sprinkle salt all over them.
02 -
Put the potatoes in to bake for 30-60 minutes based on how big they are. They're done when you can easily stick a knife in them. Let them cool down enough so you can handle them without burning yourself.
03 -
Take a small bowl and mix together your melted butter with the black pepper, garlic powder, onion powder, and smoky paprika. Stir everything until it's completely combined.
04 -
Slice each potato in half the long way and scoop the middle out, but leave about ¼ inch of potato attached to the skin. Place them face down on your baking sheet and brush the skin side with half your butter mix.
05 -
Bake them for 8 minutes, then turn them over. Brush the inside part with what's left of your butter mixture and bake another 8 minutes until the edges turn golden and crispy.
06 -
Fill each potato skin with an even amount of cheese and bacon bits. Pop them back in the oven for about 5 minutes until all the cheese melts completely.
07 -
Bring them straight to the table hot. Add a dollop of sour cream and some sliced green scallions if you want.