Description
Crispy potato shells filled with mouthwatering toppings, making a delightful appetizer or snack for any occasion.
Ingredients
- 6 small to medium Russet Potatoes
- 1.5 tablespoons canola oil or olive oil
- Sea salt, to taste
- 3 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup finely shredded cheddar cheese
- 1/2 cup finely shredded Monterey Jack cheese
- 4 slices crispy bacon, cooked and chopped
- 1 piece green onion, finely sliced
- Sour cream, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Thoroughly wash the Russet potatoes under cold running water to remove any dirt.
- Pat the potatoes dry, then prick each one with a fork several times.
- Rub the potatoes with oil and sprinkle generously with sea salt.
- Place the potatoes on a baking sheet and bake for 45-60 minutes, or until fork-tender.
- Remove the potatoes from the oven and let them cool slightly.
- Cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4-inch around the skin.
- In a bowl, combine the scooped-out potato flesh with melted butter, garlic powder, onion powder, sea salt, cheddar cheese, Monterey Jack cheese, and bacon.
- Fill each potato skin with the mixture, packing it in well, and return to the baking sheet.
- Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with green onions and serve hot with sour cream if desired.
Notes
For added flavor, experiment with different cheese types and toppings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American