- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits
- 1/4 cup sour cream
- 2 tablespoons chopped chives
Preheat the oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle with salt and pepper.
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool slightly until they are easy to handle.
Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a 1/4-inch thick shell.
Brush the inside of the potato skins with olive oil and sprinkle with salt and pepper.
Place the potato skins on a baking sheet, cut side down, and bake for 10-15 minutes, or until they are crispy.
Flip the potato skins over and sprinkle with shredded cheese and bacon bits.
Return the potato skins to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
Top the potato skins with sour cream and chives.
Serve immediately and enjoy!
TIPS:
For extra crispy potato skins, brush them with melted butter before baking.
You can customize your potato skins with your favorite toppings, such as shredded chicken, diced tomatoes, or jalapeños.
Serve your potato skins with a side of ranch dressing or sour cream for dipping.
.jpg)
No comments