Healthier, Potato Skins BAKED!!!
This is another of our family favorites! We use a variety of toppings. Last night we had steak and salad along with these. The potato skins come out crispy like they were deep fried in a restaurant. Yummy! Enjoy!
Potato skins Recipe
Ingredients:
5lb bag of russet potatoes
4 tablespoons olive oil
Seasoned salt
Garlic powder
Onion powder
2nd bake
4 tablespoons butter
2 tablespoons olive oil
Toppings:
8 ounces shredded cheese
½ cup sour cream
3 green onions chopped with the greens
Directions:
Preheat oven to 425. Scrub potatoes well and let dry. Instead of measuring a bunch of seasonings and oil, I just oil the cookie sheet pan and then lightly season the pan.
Now roll the dry potatoes around to coat them and set aside on the oil pan. Stab each potato once with a sharp knife.
Bake until the potatoes are soft when a fork or knife is inserted. I just give mine a squeeze, it’s about 45 minutes. Let cool and then slice in half long ways.
Carefully scoop out the potato. I use a spoon to “cut” around the edge first. Leave a small amount of potato in the shell.
Now heat the butter and oil together and use a brush to coat the inside of the shells. Put in oven for about 30 minutes or until golden. Flip them over, brush the backside and back in the oven until they are crunchy on that side too! About 20 minutes.
Take them out of the oven and turn them over again.Now fill with cheese and toss in the oven just long enough to melt the cheese, around 5 minutes.
Remove top with bacon bits, sour cream, and green onion . Use the left over potatoes to make duchess potatoes or mashed potatoes tomorrow!
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- 5lb bag of russet potatoes
- 4 tablespoons olive oil
- Seasoned salt
- Garlic powder
- Onion powder
- 2nd bake
- 4 tablespoons butter
- 2 tablespoons olive oil
- Toppings:
- 8 ounces shredded cheese
- ½ cup sour cream
- 3 green onions chopped with the greens
- Preheat oven to 425. Scrub potatoes well and let dry. Instead of measuring a bunch of seasonings and oil, I just oil the cookie sheet pan and then lightly season the pan.
- Now roll the dry potatoes around to coat them and set aside on the oil pan. Stab each potato once with a sharp knife.
- potatoes rolling in seasoned oil and poked
- Bake until the potatoes are soft when a fork or knife is inserted. I just give mine a squeeze, it’s about 45 minutes. Let cool and then slice in half long ways.
- Cut in half after first baking
- Carefully scoop out the potato. I use a spoon to “cut” around the edge first. Leave a small amount of potato in the shell.
- Now heat the butter and oil together and use a brush to coat the inside of the shells. Put in oven for about 30 minutes or until golden. Flip them over, brush the backside and back in the oven until they are crunchy on that side too! About 20 minutes.
- Take them out of the oven and turn them over again.Now fill with cheese and toss in the oven just long enough to melt the cheese, around 5 minutes.
- flip over after 3rd baking and top with cheese
- Remove top with bacon bits, sour cream, and green onion . Use the left over potatoes to make duchess potatoes or mashed potatoes tomorrow!
