Hollowed baked potatoes with crispy edges and a cheesy center are topped with a dollop of garlicky sour cream!
Loaded Potato Skins
My family loooooves Owala water bottles! We will never use a different brand. I really wish they would stop coming out with different colors because it’s really hard to fight the temptation of getting a new one when I don’t really need it!
My son recently needed one though so we went shopping for one and as we were looking through them there were signs posted asking customers not to switch the tops on the bottles. Apparently people have been trying to make ‘their own’ bottles and it’s throwing off their inventory.
So my son suggested we contact Owala and tell them they should offer making your own water bottle online! I thought that was a genius idea! It would solve the in-store problem and most likely increase sales!
These Potato Skins are a similar concept. I don’t like a lot of cheese and I love garlic, so that’s what you’ll get when I make them. But if you like a lot of cheese and not so much garlic, then you can do that just! These are so easy to make the way you want and they are the perfect compliment to any party!
You could complete your party spread with Garlic Ranch Pretzels, Parmesan Party Bread, Beer Dip, Puppy Chow, Easy Garlic Knots, and Cheesy Ranch Crackers, too!
What You’ll Need:
- 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
How to Make Potato Skins
- Preheat oven to 400 degrees. Line a large baking pan with aluminum foil. Place a wire rack over the baking sheet.
- Wash and dry 6 medium russet 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 additional 8 minutes, or until browned and somewhat crispy.
- In the meantime, whisk together 3/4 cup sour cream, 3 tbsp chopped parsley, and 1 tsp minced garlic. Salt to taste.
- Sprinkle potato skins evenly with shredded cheddar cheese and bake for 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.
More Party Snacks:
- 25 Party Dip Recipes
- Easy Homemade Soft Pretzels
- Garlic Ranch Pretzels
- Easy Spinach Artichoke Dip
- Caramel Crispix
- Parmesan Party Bread
- Chocolate Chip Cookie Dough Dip
- Easy Taco Dip
- Beer Dip
- Puppy Chow
- Chex Scotcheroos
- Easy Garlic Knots
- Cheesy Ranch Crackers
Potato Skins
Potato Skins, hollowed baked potatoes with crispy edges and a cheesy center are topped with a dollop of garlicky sour cream!
Ingredients
- 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 poatato 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 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 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.
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