Get ready to transform your appetizer game with these irresistible bacon-wrapped potato skins that will make your taste buds dance with joy! Imagine crispy potato shells packed with melted cheese, crumbled bacon, and topped with a creamy chive sour cream - this recipe is about to become your new party favorite. Whether you're hosting a game night, looking for the perfect Super Bowl snack, or simply craving a decadent treat, these potato skins are guaranteed to steal the show and have everyone begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 8 slices of bacon
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped chives
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potatoes cook evenly and become crispy.
- Wash and scrub the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.
- Prick each potato several times with a fork. This allows steam to escape while they bake, preventing them from bursting in the oven.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45-50 minutes, or until they are fork-tender. The baking time may vary depending on the size of the potatoes.
- While the potatoes are baking, cook the bacon. In a skillet over medium heat, add the bacon slices and cook until crispy, about 8-10 minutes. Flip the bacon occasionally for even cooking.
- Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces.
- After the potatoes are done baking, remove them from the oven and let them cool for about 10 minutes until they are safe to handle.
- Once cooled, cut each potato in half lengthwise. Carefully scoop out some of the flesh, leaving about 1/4 inch of potato on the skin to maintain structure.
- In a mixing bowl, combine the scooped-out potato flesh with the chopped bacon, shredded cheddar cheese, salt, and pepper. Mix well until all the ingredients are combined.
- Fill each potato skin with the bacon and cheese mixture, pressing it down gently to pack it in.
- Place the filled potato skins on a baking sheet lined with parchment paper. Optionally, you can sprinkle a little extra cheddar cheese on top of each skin for added cheesiness.
- Bake the potato skins in the preheated oven for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the skins are crispy.
- While the potato skins are baking, prepare the toppings. In a small bowl, mix together the sour cream and chopped chives.
- Once the potato skins are done, remove them from the oven and let them cool for a couple of minutes.
- Serve the bacon-wrapped potato skins warm, topped with a dollop of the sour cream and chive mixture. Enjoy your delicious American appetizer!
Tips
- Choose large russet potatoes for the best texture and easiest scooping.
- Make sure to thoroughly dry potatoes after washing to achieve maximum crispiness.
- Don't skip pricking the potatoes - this prevents them from potentially exploding in the oven.
- Cook bacon until it's extra crispy for maximum flavor and easier crumbling.
- Let potatoes cool slightly before scooping to make handling easier and prevent burning.
- Use parchment paper to prevent sticking and make clean-up a breeze.
- For extra indulgence, experiment with different cheese blends like adding some sharp cheddar or pepper jack.
- Serve immediately for the best texture and melted cheese experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 65mg
