Description
Deliciously crispy potato skins filled with creamy sour cream, cheese, and herbs.
Ingredients
Scale
- 6 medium Russet Potatoes
- 1/4 cup Cheddar Cheese, Shredded
- 1 tbsp Oil
- 3/4 cup Sour Cream
- 3 tbsp Parsley, Chopped
- 1 tsp Garlic, Minced
- Salt to Taste
Instructions
- Preheat oven to 400 degrees. Line a large baking pan with aluminum foil. Place a wire rack over the baking sheet.
- Wash and dry potatoes.
- Pierce both sides of each potato twice with a fork and transfer to the wire rack.
- Brush both sides of the potato with oil.
- Bake for 45-55 minutes, or until just tender with a little firmness (not squishy).
- Let potatoes cool for 15-20 minutes so you can handle them, then cut potatoes in half.
- Increase oven temperature to 450 degrees.
- Scoop out the center of the potato, leaving about 1/4 inch rim of potato intact on all sides.
- Return potatoes to the wire rack and brush with oil again. Sprinkle with a little salt.
- Bake upside down for 12 minutes. Flip and bake for an additional 8 minutes, or until browned and somewhat crispy.
- In the meantime, whisk together sour cream, chopped parsley, and minced garlic. Salt to taste.
- Sprinkle potato skins evenly with shredded cheese and bake for an additional 4-5 minutes, or until the cheese is melted and the skins are crisp.
- Just before serving, place a dollop of sour cream on each potato skin.
- Garnish with additional chopped parsley or chopped green onions if desired.
Notes
- Ensure potatoes are thoroughly washed before baking.
- Adjust baking times based on the size of the potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg