Crispy baked potato skins are filled with fresh shredded cheese and crispy bacon. The cheese is melted in the oven and then they are served topped with green onions and a side of Roasted Garlic Sour Cream Dip. These are an over-the-top appetizer perfect for game day or a cocktail party!
Wash the potatoes and then lightly dry them. Prick each potatoes a few times on each side. Rub with olive oil or canola oil.
6 small russet potatoes, olive oil
Pop in the oven directly on the oven rack and bake for about 50 minutes to 1 hour. You will know when your potatoes are cooked through when they reach 210℉ internal temperature, easily check with an Instant Read Thermometer.
Let the potatoes cool before handling. Cut the potatoes in half lengthwise. Scoop out the potato, leaving about ¼ inch of potato still attached to the skin. (see photo)(save the potato to make mashed potatoes!)
Increase the oven temp to 425℉
In a small bowl melt the butter in the microwave for 30 seconds. Stir in the garlic powder, onion powder, kosher salt, and pepper. Brush the butter mixture on all sides of the cut potato halves (skin and cut side).