Easy Potato Skins
Quick and easy potato skins (using a simple hack) are loaded with cheese and bacon for a fun appetizer for parties or game day!
Yield: 8 -10 servings
Ingredients
- 3 large, plump russet potatoes, scrubbed
- 1 tablespoon extra-virgin olive oil (see notes)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 ½ cups shredded cheddar cheese
- 1 cup cooked, crumbled bacon, from about 5-6 slices (see notes)
Optional toppings/dips:
- Sour cream/plain Greek yogurt, sliced green onions, sliced black olives, chopped avocado, guacamole, salsa, chopped cilantro, hot sauce
Instructions
- Preheat oven to 400. Spray a cookie sheet with cooking spray.
- Slice potatoes into ⅓ inch thick slices. (I leave the skin on - seems more authentic.) Place potato rounds on baking sheet. Brush potato rounds with olive oil (or bacon grease!) and sprinkle with salt, pepper and garlic powder.
- Roast at 400 for 15 minutes, until potatoes are almost tender.
- Remove from the oven and top each potato round with shredded cheese.
- Return to oven for 3-5 minutes, to melt cheese and finish cooking potatoes.
- Remove and top with crumbled cooked bacon, sliced green onions and other desired toppings.
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Notes
If you cook the bacon for these potatoes in a skillet, use the bacon grease from the pan to brush the potato rounds (instead of using olive oil). It adds lots of great flavor!
Video
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 25g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 401mg | Fiber: 3g | Sugar: 1g
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