Potato skins

Holly Nilsson’s potato skins are a baked appetizer of hollowed potato halves. This account selects russet potatoes, cheddar, supplied cooked crumbled bacon and green onion.

The potatoes are scrubbed, pierced and baked until tender, then cooled enough to handle. Scooping leaves a thin potato layer attached to each skin.

Melted unsalted butter, dried parsley, supplied seasoned salt and garlic powder form the complete brushing mixture. Both the inside and outside of the shells receive it.

The shells bake cut-side down before turning to crisp the other side. Cheddar and cooked bacon fill the shells for another bake until the cheese is melted and bubbly.

Sliced green onion and supplied sour cream finish the skins. The author describes crisp shells and smoky, salty bacon; ranch, horseradish, other fillings and air-fryer variations remain separate.