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Stuffed with cheese.
And topped with sour cream.
Umm, is there anything more delicious?
I rarely eat white potatoes, but when I do, these potato skins are my treat of choice.
Potato skins are the perfect party finger food or movie night indulgence. This recipe can easily be doubled, tripled or more, depending on how many people you have to feed!
Crispy Stuffed Potato Skins
- 5 large organic russet potatoes
- 1 cup green onions, chopped
- 1 cup crispy bacon bits, preferably nitrate and nitrite free
- 3 cups shredded raw milk cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon blackening seasoning
- Melted butter
- Sour cream and/or ranch dressing for dipping
Wash the outsides of the potatoes and dry them off. Rub the skins with melted butter and sprinkle with salt. Bake the potatoes in a 400 degree oven until they are soft. This will take about 60 to 90 minutes. Remove from the oven and let them sit until they are cool enough to handle. Cut the potatoes in half, length-ways, and carefully scoop out the insides into a large bowl. Make sure you leave a small buffer of potato on the inside of the skin in order to prevent the skin from tearing.
Set the hollowed out potatoes on a sheet pan and return to the oven for about 15 minutes or until the skins are crispy again. While they are in there, prepare the filling by combining the onions, bacon, 2 cups of the cheese, and spices with the potato insides you scooped out.
Take the skins back out of the oven and fill with the potato mixture. Top with the remaining cheese and return to the oven for 15-20 minutes, or until the cheese starts to get browned. Serve with sour cream or ranch dressing (or both).