I was trying to think of some good recipes to do for this month and one of the viewers of the MAX AC Channel reached out and suggested making a recipe for this dish and so here we are.
I originally was having difficulty figuring out a way to make this very popular appetizer a bit healthier without sacrificing flavor, but I was able to figure out some substitutes for the more calorically dense items that restaurants typically use in their versions. One such substitution was replacing the sour cream with greek yogurt. Both of these ingredients have a similar tangy, creamy flavor that goes well with the salty potato skin but the greek yogurt has about half the calories and a ton more protein. Another substitute you can make would be to replace the bacon with some prosciutto, which also has a lot less calories and more protein as well. And you can also substitute the russet potato for sweet potatoes for a little extra fiber and some natural sweetness.
Additionally, since potato skins are a pretty neutral canvas, you can substitute these toppings for pretty much anything, such as pulled pork, taco meat, or even brown sugar and marshmallows for a handheld sweet potato casserole.
But, speaking of toppings, I would hold off on adding most of them until you’re about to serve your potato skins for maximum freshness. So, if you need to make them ahead, you can reheat the topping free potato skins for 5 minutes or so at 425 deg F and they should be perfect to receive whatever toppings your heart desires.
Ingredients:
- 5 or 6 russet potatoes, these are the ones that are best for potato skins so try to use these types of potatoes
- You will also need
- Some salt
- Some olive oil for baking the potatoes
- 5 strips or so of bacon
- 2 tablespoons or so of butter
- 1/4 teaspoon or so onion powder
- 1/4 teaspoon or so garlic powder
- 1/4 teaspoon or so paprika
- 1/8 teaspoon or so of black pepper
- Some sharp cheddar cheese, shredded
- 1/2 cups of so of plain Greek yogurt or sour cream
- 2-3 cloves garlic
- Some chives or scallions
- Salt and pepper, to taste
Step 1: Preheat Oven to 425°F
First, preheat the oven to 425°F. Then, while we wait, we’ll prepare the potatoes and the bacon.
Step 2: Prepare the Potatoes & Bacon
Wash and scrub the potatoes and then dry them really well with a paper towel.
Next, poke each potato with a fork, making tiny holes all around the outside of the potatoes just deep enough to pierce the skin, but don’t go too overboard with this.
Then, rub the potatoes all over with the oil and then roll the potatoes in some salt until it’s coated to your liking.
When you’re done, line a baking sheet with some aluminum foil and place your potatoes as well as your bacon onto the pan.
Step 3: Bake Potatoes & Bacon
Your oven should be preheated by now, so place your tray in the oven and bake your bacon for 15 to 20 minutes or until they crisp up and bake the potatoes for 45-60 minutes until they become tender.
Step 4: Prepare Greek Yogurt Topping
While we wait, we’ll prepare the greek yogurt topping, so for your garlic, give this a mince, and for your chives, chop this up into little pieces as well and then set some aside for garnishing later.
Next, to a mixing bowl, add in the Greek yogurt, garlic, some of the chives, some salt and some pepper and then stir this until it’s well combined.
Then, set this aside in the fridge while we wait for the bacon to finish up.
Step 5: Remove Bacon from Oven & Flip Potatoes & Put Back into Oven
Once your bacon is crisped to your desired crispiness, remove this from the oven and let it drain and cool on some paper towels.
Also, if there’s some bacon fat on the tray, you can pour it into a bowl to use for later.
Then, give your potatoes a flip if you wish and then return them to the oven to cook for the remaining 25-45 minutes.
When your bacon is cool enough, using a knife or your hands, chop or crush your bacon into little bacon bits and then set this aside for later while we wait for the potatoes.
Step 6: Remove & Cool Potatoes & Scoop out Skins
When your potatoes are done, remove them from the oven and then let them cool before slicing all of them in half lengthwise.
Oh, and make sure to keep your oven on.
Next, use a spoon to scoop out the flesh of the potatoes, but I recommend leaving at least a 1/4 inch or so of the flesh, so that the skins still have some structural integrity.
Then, for the scooped out potato flesh, you can use this for another recipe such as mashed potatoes.
Step 7: Brush Potatoes w/ Flavored Butter & Bake Again
Then, to a small microwaveable bowl add the butter and/or bacon fat and melt it in the microwave for 30 seconds.
Once that’s melted, add in the garlic powder, onion powder, paprika, and black pepper and then mix everything together.
Brush the potato halves with the butter mixture on both sides and then place the potato skins cut side down back onto the baking sheet and bake them for another 6-8 minutes.
Then flip the potatoes over, top with the shredded cheese and some bacon, and bake them for 5 more minutes, or until the cheese is nice and bubbly.
Step 8: Top Potato Skins w/ Toppings & Enjoy
Once they’re to your liking, let the potato skins cool slightly before transferring them to a serving plate.
Top them with a dollop of the Greek yogurt mixture and garnish with the reserved chives, some bacon, some cheese, and/or some salt and pepper, if desired, and with that, your potato skins are ready to eat.