When it comes to entertaining, having the right kind of food is important. Whether you’re serving six-course meals for a fancy get-together, or a summer barbecue among family and friends, you can’t overlook the easiness and deliciousness of these crispy potato skins, made to impress your guests in a flash.
A mouthful of loaded potato skins, decadently topped with tomatoes, cheese, and bacon, would be all you need to conquer your appetizer party game. For this specific recipe, you can use any type of baking potatoes, such as russet. Since you’ll be serving the skin, it’s quite important to wash the produce correctly. Once your appetizers are ready to go, serve them with a side of sour cream or ranch dressing.
Ingredients
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6 large baking potatoes (such as russet)
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1 tablespoon vegetable oil
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1 - 1 ½ teaspoon chili powder
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Several drops bottled hot pepper sauce
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Salt
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8 slices crisp-cooked bacon, crumbled
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⅔ cup finely chopped tomato (1 medium)
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2 tablespoon finely chopped green onion (1)
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1 cup shredded cheddar cheese (4 ounces)
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½ cup sour cream
Directions
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Preheat oven to 425°F. Scrub potatoes and prick with a fork. Bake for 40 to 45 minutes or until tender; let cool.
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Cut each potato lengthwise into 4 wedges. Carefully scoop out the inside of each potato wedge, leaving a 1/4-inch shell. Cover and chill the leftover white portion of the potato for another use.
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Line a large baking sheet with foil; set aside. In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Sprinkle with salt.
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Place the potato wedges in a single layer on the prepared baking sheet. Sprinkle wedges with bacon, tomato, and green onion; top with cheese.
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Bake about 10 minutes more or until cheese melts and potatoes are heated through. Serve with sour cream.
Test Kitchen Tip: You can make-ahead these party-ready potato skins! Simply prepare as instructed through Step 3. Cover, and chill potato wedges for up to 24 hours. Before serving, uncover and bake as directed.
Frequently Asked Questions
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What kind of potatoes can I use for this recipe?
Russet potatoes are recommended because of their earthy flavor, delicate skin, and creamy texture. These go well with any roasting or baking cooking method. White potatoes are similar to russets in terms of flavor and texture, though the skin is thinner so you may need to adjust your cutting to avoid ending up with a too-thin-too-crisp potato skins.
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Do I need to “marinate” the potato wedges beforehand?
For French fries, many recipes call for a salt “marinate” so potatoes become crispy on the outside and tender on the inside. While your potato skins don’t need this step at all, it’s up to you—whatever the method, we’re aiming for crispy skins that hold their shape when being loaded or dipped.
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What other dipping sauces can I serve this with?
Sour cream, as originally suggested, is great because it balances out flavors and it will be like eating a loaded baked potato in a crispy, mini size. But let your creativity shine when serving these! Anything from good ole’ ketchup, to garlic aioli would work.
Nutrition Facts (per serving)
| 64 | Calories |
| 4g | Fat |
| 4g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 64 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 10% |
| Cholesterol 10mg | 3% |
| Sodium 146mg | 6% |
| Total Carbohydrate 4g | 1% |
| Protein 3g | 6% |
| Vitamin C 3.5mg | 4% |
| Calcium 40.4mg | 3% |
| Iron 0.5mg | 3% |
| Potassium 130mg | 3% |
| Folate, total 4mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
