Potato Skins
With a crispy exterior along with a soft, cheesy, creamy interior, these are a delicious appetizer to serve anytime...
Ingredients
- 2 large russet potatoes, scrubbed and dried
- 1 tsp. vegetable oil tips & tricks
- 1/4 cup red peppers, finely chopped
- 2 tbsp. jalapeño peppers, seeded, ribs removed and finely chopped
- 4 large slices bacon, cooked and crumbled tips & tricks
- 1 cup sharp yellow Cheddar Cheese, shredded plus 2 tbsp. for topping
- 1/2 tsp. canola oil, for brushing
- 1/2 tsp. taco seasoning see Recipe
- 1/2 cup light sour cream, or as needed
- 1 large green onion, sliced or as needed
Directions
- Preheat oven to 400ºF.
- Prick the potatoes with a fork or pointy knife and place them on a baking sheet lined with foil. Transfer to the preheated oven and bake until tender with a slight resistance, about 45 to 55 minutes.
- Remove from the heat and let them cool for 10 minutes.
- Increase temperature to 450ºF.
- Meanwhile, in a small skillet over medium heat, add 1 tsp. vegetable oil. When hot, add red peppers and jalapeño peppers; sauté for 2 to 2 ½ minutes or until they start to soften.
- Remove from the heat and transfer the mixture to a bowl. Add crumbled bacon and cheese; stir well and set aside.
- Halve the potatoes lengthwise and scoop out the flesh, leaving about ½-inch on the edges to help keep their shape. In a small bowl, combine ½ tsp. canola oil and taco seasoning. Brush flesh with oil before placing halves on the baking sheet lined with foil used earlier.
- Transfer to the preheated oven and bake for 10 minutes.
- Remove from the heat and fill the potato skins with the pepper cheese mixture.
- Return them to the oven; bake for 5 minutes. Remove and garnish the potato skins with sour cream and green onions.