These potatoes are a real crowd pleaser—-and so easy to make. The recipe goes two ways: potato skins or twice-baked potatoes. Mini potatoes are perfect for an appetizer, and larger potatoes for a twice-baked side. The skins are used for the base of twice-baked potatoes, which is talked about in step 2.
Adapted From: Southern Living magazine
Prep time: 45 min
Yields: Double the number of potatoes used
Preheat oven to 425°F
*Small-to-med sized potatoes—use larger potatoes for the base of twice-baked potatoes
*Shredded cheddar cheese
*Bacon slices, cooked and crumbled
*Chopped, fresh chives
1. For larger batches: Scrub potatoes and pat dry thoroughly. Place in large bowl and drizzle with olive oil. Toss to coat. Arrange in single layer on a baking sheet lined with parchment paper. Bake in preheated oven until tender, about 17-20 min. Cool potatoes completely on baking sheet, about 30 min. Increase oven temp to 450°F.
For smaller batches: We have these for our family, a lot. I have microwaved the potatoes to cook them but if you do that, don’t brush them with olive oil before putting in microwave. After they’re cooked, follow step two and then brush with olive oil.
2. Slice potatoes in half, lengthwise, and scoop out potato flesh, leaving 1/8″ thick shell. Reserve potato flesh, leaving for another use (such as mashed potatoes. You can mash, add milk and butter–I would suggest beating with a mixer–and add back into skins if you want to make twice-baked potatoes instead)
3. For potato skins, place the skins hollowed side down on baking sheet, lined with parchment paper. Bake at 450°F for 10 minutes; flip potatoes over and bake until crispy, 8-10 minutes longer.
4. Fill potato skins evenly with Cheddar cheese and top with bacon crumbles. Bake at 450°F until cheese melts, about 1-2 minutes. Top each potato skin with a dollop of sour cream and sprinkle with chopped fresh chives.