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Baked Potato Skins
Forget the deep fryer, these Baked Potato Skins appetizer have all the flavor without all of the hassle!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course:
Appetizer
Cuisine:
American
Keyword:
potato, cheese, ranch, dip, sauce, baked, recipe, party, game
Servings:
20
Servings
Calories:
132
kcal
Author:
Lisa Johnson
Ingredients
4
pounds
small russet potatoes
6
slices
un-cured bacon
cooked and cut into pieces
8
ounces
shredded cheddar cheese
olive oil
sea salt & fresh ground pepper
chopped green onions
to garnish
ranch dressing
for dipping
Chipotle Dip
1
cup
of Greek yogurt or sour cream
1
teaspoon
of adobo sauce
Instructions
Preheat oven to 425 degrees. Wash and scrub potatoes.
Piece with a fork 5 or 6 times.
Rub with olive oil, and sprinkle with salt and pepper.
Place on a foil lined baking sheet and bake for 1 hour, until cooked through and soft.
Remove from oven and allow to cool to the touch. Slice potatoes in half lengthwise.
Scoop out some of the potato and place back on baking sheet.
Brush with olive oil or bacon grease and bake for an additional 20 minutes.
Remove from oven and sprinkle with grated cheese and bacon pieces. Return to oven and bake until cheese is melted.
Serve with ranch dressing or chipotle sour cream/Greek yogurt.
Notes
Chipotle Dip
1 cup of Greek yogurt or sour cream mixed with 1 teaspoon of adobo sauce.
If you like it spicy, use 1 Tablespoon of adobo sauce.
Nutrition
Calories:
132
kcal
|
Carbohydrates:
11
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
16
mg
|
Sodium:
169
mg
|
Potassium:
412
mg
|
Fiber:
2
g
|
Vitamin A:
115
IU
|
Vitamin C:
10.3
mg
|
Calcium:
120
mg
|
Iron:
3
mg