Crispy Potato Skins: A Game Day Snack Made Easy

Ingredients

• 4 small/medium russet (Idaho) potatoes
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder







• Pinch of cayenne pepper or black pepper
• 2 tablespoons melted unsalted butter
• 1 cup shredded sharp cheddar cheese
• 3 slices bacon, cooked and crumbled
• 2/3 cup plain Greek yogurt (non-fat is okay)
• 1/3 cup chopped green onions or 3 tablespoons chopped fresh chives

Instructions

1. Bake the Potatoes:

   • Preheat the oven to 425°F.
   • Line a baking sheet with aluminum foil or broiler-safe parchment paper.
   • Scrub and dry the potatoes.
   • Pierce all over with a fork, then rub with oil and ½ teaspoon salt.
   • Bake for 25 minutes, flip, then continue baking for 15 to 25 minutes more (40 to 50 minutes total), until the potatoes pierce easily with a fork.
   • Let rest until cool enough to handle, about 15 minutes.

2. Halve and Scoop the Potatoes:

   • Halve the potatoes lengthwise, then scoop out the flesh, leaving a thin 1/4- to 1/2-inch thick shell.
   • Reserve the flesh for another use, such as mashed potatoes or soup.
   • Return the potatoes to the baking sheet, flesh-side up.

3. Prepare the Seasoning:

   • Position a rack in the upper third of your oven and turn the oven to broil.
   • While the potatoes bake, in a small bowl, stir together the remaining 1/4 teaspoon kosher salt, smoked paprika, garlic powder, and cayenne.

   
   

4. Season and Broil the Potatoes:

   • Brush the insides of the scooped potatoes with melted butter.
   • Sprinkle with the seasoning mixture.
   • Sprinkle evenly with the cheddar cheese, then bacon.
   • Return the potatoes to the oven.

   

   • Broil for 3 to 4 minutes, until the cheese is golden and bubbly.

5. Serve:

   • Transfer to a serving plate.

   

   • Top each with a dollop of Greek yogurt and a sprinkle of green onions.

Notes:

• For easy and neat bacon cooking, try Oven Baked Bacon or Air Fryer Bacon.




• For storage, these are best enjoyed the day they are made but can be refrigerated (without the Greek yogurt and chives) for 1 to 2 days.
• To reheat, place the potato skins in a 425°F oven until heated through (about 5 minutes). Add remaining toppings.
• Unfortunately, potato skins cannot be frozen as they will become soggy and have an off texture once thawed.