Oven-Baked Potato Skins

These hearty potatoes are great as an appetizer or as a side dish to a nice steak.

Serves: 10Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 10


  • 4 large russet potatoes
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 cup crumbled cooked bacon
  • 1 cup shredded extra-sharp Cheddar cheese
  • 3⁄4 cup sour cream
  • 1⁄3 cup chopped scallions


  • Prick the potato skins with a fork and place on a plate in microwave oven. Microwave on high for 9 minutes, turning once during cooking time, until potatoes are tender. Let cool for 10 minutes.
  • Cut the potatoes in half and scoop out the flesh, leaving about 1⁄4-inch shell. Cover the flesh tightly and refrigerate for up to 2 days for another use.
  • Preheat oven to 400°F. Sprinkle with salt and pepper and place upside down on a cookie sheet. Bake for 20 minutes, then turn the potatoes flesh side up and bake for 20 minutes longer until the shells are crisp.
  • When potatoes are done, sprinkle with bacon and Cheddar cheese and return to oven. Bake for 5 minutes longer until cheese melts. Top potatoes with sour cream and scallions.