Potato Skins with Habanero Cheese

Crispy potato skins right out of the oven topped with melted cheese, bacon, ripe tomatoes, green onions, and sour cream. These appetizers are perfect for game day or a weekend treat! Invite your friends and they will keep coming back for more!

Ingredients

• Russet potatoes
• Roma tomatoes
• Habanero cheese
• Green onions
• Bacon
• Sour cream
• Olive Oil
• Salt
• Pepper

Variations

• Cheese - Habanero cheese can be hard to find sometimes. Cheddar, white cheddar, or Monterey jack would be a great substitute!

📖 Recipe

Potato Skins with Habanero Cheese

Jami Powell

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Total Time 1 hr

1x2x3x

Course Appetizer

Equipment

• Fry pan
• Sheet pan

Ingredients

  

1x2x3x

• 10 qty medium russet potatoes
• 2 qty Roma tomatoes
• 8 oz habanero cheese shredded
• 3 qty green onions
• 1 qty bacon (cooked)
• 1 cup sour cream
• 4-5 tablespoon olive oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)

Instructions

 

• Preheat oven to 400 degrees.
• Brush olive oil lightly on russet potatoes. Sprinkle with kosher salt.
• Roast potatoes in the oven at 400 degrees for approximately 50 minutes.
• When finished roasting, let cool. Scoop potato filling out into a bowl. Leave approximately ⅛ inch filling inside potato skins.
• Brush inside and outside of potato skins (again) with olive oil.
• Place back into the oven and roast for 3-5 minutes on each side.
• Remove and coat with shredded cheese (let sit to melt). Add cooked bacon, tomato, green onions, and sour cream to the top.
• Plate and serve warm. Enjoy!

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