Bite-Sized Potato Skins (No Scooping Required)
Crispy potato rounds loaded with melted cheddar, bacon, and green onions. No scooping, no double baking, just one pan.
Servings: 12 servings
Ingredients
- 5 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoon salt
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup bacon (cooked and crumbled)
- 1/3 cup green onions (diced)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and grease it.
- Wash the potatoes and slice into ½ inch rounds. Arrange in a single layer on the baking sheet, drizzle with oil, and sprinkle with salt.
- Bake for 10 to 15 minutes. Flip the potatoes and bake another 10 to 15 minutes, until tender.
- Top with shredded cheese and return to the oven just until the cheese is melted.
- Top with crumbled bacon and green onions. Serve with sour cream or any of your favorite toppings.
Notes
- Keep slices the same thickness so they bake evenly. Thinner slices cook faster.
- Swap the olive oil for bacon grease for extra flavor.
- Potatoes can be sliced a day ahead and kept in cold water in the fridge. Dry well before baking.
- Refrigerate leftovers up to 4 days. Reheat in a 350°F oven to keep them crispy.
Nutrition
Calories: 204kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 491mg | Potassium: 662mg | Fiber: 2g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 9.3mg | Calcium: 124mg | Iron: 1.5mg