Crispy potato skins topped with melted cheese, bacon, sour cream, and fresh herbs.
# Components:
→ Potatoes
01 - 4 large russet potatoes
→ Toppings
02 - 1 cup shredded cheddar cheese (about 113 g)
03 - 4 slices cooked and crumbled bacon
04 - 1/2 cup sour cream (120 ml)
05 - 2 green onions, thinly sliced
06 - 2 tablespoons chopped fresh chives (optional, 8 g)
→ Seasonings and Oil
07 - 2 tablespoons olive oil (30 ml)
08 - 1/2 teaspoon garlic powder (1.5 g)
09 - 1/2 teaspoon paprika (1.3 g)
10 - 1/2 teaspoon salt (2.5 g)
11 - 1/4 teaspoon black pepper (0.5 g)
# Method steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub potatoes, prick several times with a fork, then place directly on oven rack. Bake for 40–45 minutes until tender.
03 - Cool potatoes slightly, cut each in half lengthwise, and carefully scoop out flesh, leaving about a 1/4-inch shell. Reserve flesh for another use.
04 - Brush potato skins on both sides with olive oil. Sprinkle evenly with garlic powder, paprika, salt, and black pepper.
05 - Arrange skins skin-side down on the baking sheet and bake for 10 minutes until crisp.
06 - Remove skins from oven, fill each with shredded cheddar and crumbled bacon. Bake for another 5–7 minutes until cheese is melted and bubbly.
07 - Top each potato skin with a dollop of sour cream, sliced green onions, and chopped chives. Serve immediately.
