Easy (& Perfect) Baked Potato Skin Appetizers

This appetizer is tasty and so simple to make! 

Ingredients:

6 small to medium russet potatoes*

3 tablespoons butter

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup finely grated cheddar cheese

1/2 cup finely grated Monterey jack or pepper jack cheese

4 slices crisp bakon, chopped

3 green onions (just the green parts), or chives finely sliced

1/4 cup sour cream (optional)

Method:

Preheat oven to 375*

Scrub, rinse and dry the potatoes. Poke each potato several times with a fork.

Bake the potatoes for 1 hour or until tender inside and cooked through. Allow to cool before handling.

Once cooled, cut the potatoes in half lengthwise. Use a spoon to scoop out the cooked potato, leaving 1/4 inch of potato around the sides and bottom of the potato skins.**

Preheat oven to 450*.  Line a baking sheet with aluminum foil and set aside.

Melt the butter and stir in the garlic and onion powders. Brush the butter mixture onto the inside and outside of each potato skin. Place the buttered skins onto the prepared baking sheet. Bake for 10 minutes. Turn the skins over and bake for an additional 10 minutes.

Divide the cheeses and bacon evenly between the inside of each potato half.  Return to the oven for an additional 5 minutes or until the cheeses are melted.

If desired, garnish with green onions and sour cream. Makes 6 servings.Store leftovers (if there are any) in an airtight container in the refridgerator. Reheat in the oven or a microwave.

*Russet potatoes are the best to use because they produce the crispiest skins.

**Fry the cooked potato or use to make mashed potatoes.

Notes:

My family loved these so much that I doubled the recipe. 

They like these potato skins as appetizers and as a main course topped with chili (without beans) or sloppy joe meat.