Crispy Baked Potato Skins
These are literally the best crispy baked potato skins of your life! Why? They are extra crispy, perfectly bite-sized, and extra quick to make! Topped with cheese, butter, crunchy salt, and all the loaded potato skin toppings you want!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: American
Servings: 16 servings
Calories: 116kcal
- 6-8 red potatoes
- 4 Tablespoons melted butter or margarine
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 6-8 bacon strips cooked and crumbled
- shredded cheddar cheese
- shredded Parmesan cheese
- coarse sea salt
- sliced green onion or minced purple onion
Wash and scrub red potatoes. In pressure cooker place 1 cup water and rack. Place red potatoes in and seal. Cook for 20 minutes quick release. If they are not fork tender when finished add a few more minute and cook again.
After potatoes have been baked cut them in half lengthwise, scoop out the pulp leaving about ¼ inch in shell. BE SURE TO FIRM HOLD THE EDGES SO THE SKIN DOESNT TEAR. (see photo in post)
Place potato skins flesh side down on a parchment lined baking sheet.
Combine butter, garlic powder.
Brush over skin.
Bake at 475 degrees skin side up for 7 minutes. Turn over and sprinkle bacon, cheddar cheese and chicves inside skins and bake 7 minutes(or until cheese is melted).
Top with sour cream serve immediately.
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Serving: 1skin | Calories: 116kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 94mg | Potassium: 380mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg