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Baked Potato Skins

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These Baked Potato Skins are the ultimate appetizer, perfect for any occasion. Crispy russet potato skins filled with savory beef, sharp cheddar, and Monterey Jack cheeses create a mouthwatering treat. Whether for game day, a party, or a cozy movie night, these loaded potato skins will be a hit at your next gathering. With simple ingredients and easy steps, you'll enjoy homemade flavor that beats the restaurant version every time. Top them with fresh green onions and sour cream for the perfect finishing touch.

Ingredients

  • 6 small to medium Russet Potatoes
  • 1 ½ tablespoons canola oil or olive oil
  • Sea salt
  • 3 tablespoons butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup finely shredded cheddar cheese
  • ½ cup finely shredded Monterey Jack cheese
  • 1 cup cooked and crumbled beef
  • 1 green onion, finely sliced
  • Sour cream (optional)

Instructions

  • Preheat the oven to 375°F (190°C).
  • Scrub, dry, and poke the potatoes 8-10 times with a fork. Rub them with oil and sprinkle generously with sea salt. Place them on a baking sheet and bake for 50-60 minutes, or until cooked through. Let them cool.
  • Once cooled, cut the potatoes in half lengthwise. Scoop out the flesh, leaving about ¼ to ½ inch of potato around the skin.
  • Preheat the oven to 450°F (230°C). Melt butter and stir in garlic and onion powders. Brush the butter mixture over both sides of the potato skins.
  • Return the potato skins to the oven for 10 minutes. Flip and bake for another 10 minutes, until crispy.
  • Evenly distribute the shredded cheddar, Monterey Jack, and crumbled beef on each potato skin. Return them to the oven for 5 minutes or until the cheese melts.
  • Top with sliced green onions and a dollop of sour cream, if desired. Serve immediately.

Notes

  • You can customize your potato skins with various toppings like jalapenos, taco-seasoned beef, or chili for a flavorful twist.
  • To make these potato skins lighter, you can substitute turkey beef for regular beef.
  • Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the oven to retain crispiness.

Find it online: https://recipesbyjanet.com/baked-potato-skins/