Potato Skin Bites

  • 3 Russet Potatoes, scrubbed clean
  • 2 tablespoons Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Pinch of Cayenne Pepper
  • 1 teaspoon Garlic Powder
  • 6 slices Bacon, cooked and crumbled
  • 1 ½ cups Shredded Cheddar
  • 3 Green Onions, thinly sliced
  • Sour Cream for serving

 

  1. Preheat oven to 400F; slice potatoes to ½” rounds
  2. In bowl, toss the potato rounds in olive oil; season with salt, pepper, cayenne, and garlic powder; toss until evenly coated
  3. Place in single layer on large baking sheet; bake for 30-40 minutes, until lightly browned and tender, flip halfway through
  4. Top each potato round with cheese and bacon; broil until melty about 2 minutes
  5. Scoop sour cream onto each potato and garnish with green onions