Background: These Crispy Potato Skins bring your favorite restaurant appetizer right into your home. They are simple and delicious! This is one of our go-to recipes when we make BBQ in the smoker or grill out. It’s an excellent choice as a starter for parties or get-togethers and everyone will love them. Using Russet potatoes is key to getting the ultimate Crispy Potato Skins.

• 6-8 small to medium Russet potatoes
• canola oil
• sea salt
• 4 tablespoons butter
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1-2 cups shredded sharp cheddar cheese
• 5-6 slices crispy cooked bacon, chopped
• 2 green onion finely sliced
• sour cream – Daisy Brand

1. Preheat oven to 375 degrees. Prepare a baking sheet with foil and place a cooling rack on top. Set aside.
2. Scrub and dry your potatoes. Using a fork, poke your potatoes a dozen times. Use your hands and rub the oil on each potato and sprinkle generously with salt. Place them on the cooling rack, on the the cookie sheet and bake for 45-60 minutes until cooked through.
3. After the potatoes have cooked, remove from oven and allow them to cool so you can handle them. Change your oven temperature to 450 degrees.
4. Once you can handle your potatoes, cut them in half lengthwise. Using a spoon, scoop out the insides leaving ¼ to ½ inch around the inside of the potato skin. Set the extra potato filling aside and save to make mashed potatoes or Lorie’s Twist on Hash.
5. Melt your butter in a microwave safe dish and whisk in your onion powder and garlic powder. Brush over the tops and bottoms of the potato skins and place back on the rack, on top of the cookie sheet and back for 20 minutes, flipping them half-way through.
6. Top the potato skins with the sharp cheddar cheese and bacon. Bake for an additional 5 minutes or until cheese is melted.
7. Top with sour cream and green onions. Serve right away.

Bacon Jalapeno Deviled Eggs and Cheesy Crab Rangoon Dip with Wonton Chips are other great appetizers to check out!