These oven baked potato skins were so easy and so fast, not to mention totally satisfying. Everything you need, you probably have on hand. The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.
Don’t feel confined to follow the recipe exactly when you make these oven baked potato skins. You can easily improvise and use a different type of cheese, leave the meat out, try yellow onions instead of green. I had potatoes, cheese, onion, and bacon on hand so with a few pantry staples (olive oil, onion and garlic powder, salt, pepper) I whipped this together.
This is a short post for a short recipe. Here is my new go-to oven baked potato skins recipe. They are excellent served as a side or as a meal in itself.
#AllergicToEverything® Oven Baked Potato Skins
These oven baked potato skins were so easy and so fast (under 30 minutes), not to mention totally satisfying. Serve as a side or turn it into a meal! The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.
- 4 large Russet potatoes
- 1/4 cup Olive oil (I used a Robusto EVOO)
- 2 teaspoons Onion powder
- 2 teaspoons Garlic powder
- 1 teaspoon Salt
- 1/2 teaspoon Fresh ground black pepper
- 1/2 cup Sharp cheddar cheese, grated (or dairy free alternative)
- 6 slices bacon, chopped into bits
- 1/2 cup Green onions, diced
- 1 cup Sour cream (or see notes for skinny "sour cream")
Preheat the oven to 475 degrees.
Scoop the potatoes out while they are still raw, leaving them about 1/4-inch thick (see notes to make the scooping easier). Tip: save the insides for another meal!
Cover a baking sheet with tinfoil (for easier clean-up) and coat it lightly with olive oil to help prevent the potatoes from sticking.
Rub each potato skin with olive oil, making sure to coat the top and bottom of them. Place them skin side down on the prepared baking sheet.
Sprinkle a generous amount of garlic powder, onion powder, salt, and pepper onto the inside of each potato skin.
Throw the skins in the oven and cook them 7-9 minutes, flip the skins over with tongs, bake for another 7-9 minutes.
While your skins are baking microwave the bacon on paper towels (one minute per slice) and chop into bits, chop your green onion, make "sour cream" if you want a lighter version (greek yogurt + lemon juice, see recipe in notes).
When the skins are done baking add the cheddar cheese and bacon to the potato skins and bake for about 3 minutes, remove when cheese is melted.
Top with chopped green onion and serve with sour cream or greek yogurt "sour cream" (see recipe in notes)!
- Don't feel confined to follow the recipe exactly when you make these potato skins. You can easily improvise and use a different type of cheese, leave the meat out, try yellow onions instead of green. If you swap the onions, you may want to saute them first.
Prepping the Potatoes
- Microwave or bake the potatoes before prepping the skins to make scooping easier.
- Microwave prep: wash your potatoes, poke them with a fork and wrap them in damp paper towels, then microwave for 3 minutes to loosen them up. Remove and let them cool before scooping.
- Save the filling to make mashed potatoes at another meal!
Skinny "Sour Cream"
- To create a lighter sour cream combine 1 cup of plain greek yogurt with the juice of 1 lemon.
- If you feel like the consistency is not quite enough to fake your taste buds, mix in a little real sour cream.
- My favorite pantry staples.
This was my first time scooping out uncooked potatoes. Next time I will throw them in the microwave first to make the process a little easier. If you want to do this, wash your potatoes, poke them with a fork and wrap them in damp paper towels, then microwave for 3-5 minutes. Let them cool before you scoop them into potato skins.
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