Description
Classic cheesy potato skins with crispy shells, melted cheese, savory mushrooms, and cool sour cream, perfect as a crowd-pleasing appetizer or game-day snack.
Ingredients
4 large baking potatoes
2–3 tbsp butter, melted
¼ tsp paprika
¼ tsp onion powder
¼ tsp garlic powder
1 cup Monterey Jack cheese, shredded
1 cup sautéed mushrooms, finely chopped
½ cup sour cream
6–8 green onions, sliced
Instructions
- Preheat the oven to 375°F (190°C). Prick the potatoes with a fork, wrap them in foil, and bake for about 1 hour and 15 minutes until tender.
- Remove from the oven and allow the potatoes to cool until easy to handle.
- Cut each potato in half lengthwise and scoop out the flesh, leaving a sturdy shell.
- Place the potato skins skin-side down on a baking sheet.
- In a small bowl, mix the melted butter, paprika, onion powder, and garlic powder.
- Brush the inside of each potato skin with the seasoned butter.
- Broil for 8–12 minutes until the skins are browned and crisp.
- Sprinkle the shredded cheese evenly over the skins and broil for about 1 minute until melted.
- Top each potato skin with sautéed mushrooms, sour cream, and sliced green onions.
- Serve hot.
Notes
Russet potatoes work best for crisp potato skins.
Watch closely while broiling to prevent burning.
The scooped potato flesh can be saved for other recipes.
Reheat in the oven or air fryer for best texture.
Nutrition
- Serving Size: 1 potato skin
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
