We love bar food, finger foods and easy appetizers. Unfortunately, those are usually unhealthy and grease-laden. Not anymore, thanks to this recipe for crispy potato skins — their addictive skins are baked (not fried!) to crisp perfection and mounded high with crunchy turkey bacon and melted cheese.
- 4 medium russet potatoes
- 2 tbsp olive oil
- 4 tbsp melted butter
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 6 turkey bacon slices, cooked crisp and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream, for topping
- Preheat oven to 425F.
- Line a baking sheet with aluminum foil. Scrub potatoes, pat dry and pierce with a fork several times. Rub each potato with 1/2 tbsp olive oil and place on prepared baking sheet. Bake 50-60 minutes or until potatoes are tender. Remove from oven, allowing potatoes to cool just enough to handle comfortably.
- Turn the oven up to 450F.
- Cut each potato in half lengthwise and scoop out the cooked potato leaving a 1/2-inch thick layer of potato along the sides and bottoms of the skins. Discard scooped out potato or use for mashed potatoes.
- Brush the hollowed potato skins (inside and outside) with melted butter and sprinkle with salt and pepper. Place potatoes skin-side-up on baking sheet and return to oven for 10 minutes. Flip the skins and bake another 8 minutes.
- Remove from oven, sprinkle skins with crumbled turkey bacon, cheddar and Monterey Jack. Return to oven and bake 2 minutes longer or until cheese is melted. Serve warm, topped with sour cream.