Smoked Potato Skins
This quick and easy appetizer is perfect for parties, tailgating and more. Crispy potato skins that are loaded with bacon, cheddar, sour cream and green onions!
Servings: 12
Calories: 329kcal
Ingredients
- 6 medium russet potatoes washed, cleaned and pierced
- ¼ cup olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 8 bacon strips cooked and crumbled
- 1 ½ cups cheddar cheese shredded
- ½ cup sour cream
- 4 green onions diced
Instructions
- Preheat smoked to 225 degrees Fahrenheit according to manufacturer's directions.
- Clean potatoes and pierce them with a fork. Set aside.
- In a small bowl combine olive oil, sea salt, garlic powder and pepper. Brush on potatoes. Save remaining olive oil mixture for later.
- Place potatoes on smoker set to 225 degrees Fahrenheit for 3 hours or until soft and fork tender.
- Remove potatoes from smoker and let cool until you can handle them.
- Turn smoker temperature up to 325 degrees Fahrenheit.
- Cut potatoes in half lengthwise. Scoop out pulp, leaving a ¼’’ shell. Brush reserved olive oil mixture on potatoes.
- Place potato shells in smoker on racks and smoke for about 15 minutes or until crisp. Sprinkle with bacon and cheddar cheese. Close smoker lid and smoke until cheese is melted, about 5 minutes longer.
- Top with sour cream and onions, serve immediately.
Notes
Fridge: Smoked potato skins are best enjoyed fresh but if there are leftovers, store in an airtight container for up to 2 days.
Freezer: Let cool completely, store in an airtight container, separate layers with parchment paper.
Reheat leftover smoked potato skins in the oven or air fryer for a nice crispy skin. The microwave will work but might make them a little softer.
Nutrition
Calories: 329kcal | Carbohydrates: 21g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 392mg | Potassium: 527mg | Fiber: 2g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 7mg | Calcium: 241mg | Iron: 1mg