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.
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)!
Prepping the Potatoes
Skinny "Sour Cream"