Crispy Baked Potato Skins
A fun and easy delicious appetizer you will enjoy and have fun with by customizing the toppings to your liking.
Wash the potatoes very well. Cut them in two halves and use a melon scooper to core the inside.
Core just enough, you do not want to over core the potatoes and leave it too thin.
Rinse and pat dry the potato skins with kitchen or paper towel. Set them on a sheet pan. If their bottoms are round and wont sit straight, you can slice a thin cut on their bottoms to make it flat.
Drizzle with some olive oil on both the inside and outside of the potatoes. Add a dash of salt, and fresh ground pepper.
Bake in a preheated 425 degree oven for 15 minutes, then flip over the potatoes to bake for an additional 5 minutes.
Once the baking part is done, remove the potatoes from the oven and flip them over, with the cored side up. Fill with some shredded cheddar cheese and bake for another 5-7 minutes, until the cheese completely melts.
Remove from the oven and give the potatoes a minute to cool down. Then add the toppings.
Calories: 187kcal | Carbohydrates: 3g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 459mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 1mg