Crispy Potato Skins Loaded with Cheese, Green Onions, and Croutons Recipe
This Crispy Potato Skins recipe transforms baked russet potatoes into a flavorful appetizer with a cheesy, herby mashed potato filling topped with crunchy garlic croutons. Perfectly baked to achieve a crispy skin and a creamy interior, this dish combines cheddar, parmesan, and mozzarella cheeses with fresh green onions and parsley for a deliciously satisfying treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 potato wedges
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes and Seasoning
- 4 russet potatoes
- Salt and fresh ground black pepper, to taste
Filling
- ⅓ cup sour cream
- 3 green onions, thinly sliced (white parts only; green parts reserved for garnish)
- 3 tablespoons chopped fresh parsley
- ¼ cup shredded cheddar cheese
- ¼ cup shredded parmesan cheese
- ½ cup shredded part-skim mozzarella cheese
Topping
- 2 cups garlic-flavored croutons, crushed and divided
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) and line a baking sheet with foil for easy cleanup.
- Bake Potatoes: Place the whole russet potatoes on the prepared baking sheet. Bake for 45 minutes until tender. Remove from the oven and let them cool until they are easy to handle.
- Prepare Potato Skins: Cut each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a 1/4-inch thick layer of potato on each skin to maintain structure. Cut each halved potato in half again to create 16 wedges total.
- Bake Potato Wedges: Arrange the potato wedges back on the baking sheet and season them with salt and freshly ground black pepper. Bake for 15 minutes to crisp the skins slightly.
- Make Filling: Mash the scooped-out potato flesh using a potato masher or the back of a fork until smooth. Mix in sour cream, sliced white parts of green onions, chopped parsley, cheddar cheese, parmesan cheese, mozzarella cheese, and 1 cup of crushed garlic croutons until well combined.
- Fill Potato Skins: Evenly divide the cheese and potato mixture among the potato skins, pressing the filling firmly inside the skins to hold its shape. Sprinkle the tops with the remaining 1 cup of crushed croutons for extra crunch.
- Bake Again: Return the filled potato skins to the oven and bake for another 15 minutes until the filling is heated through and the topping is golden and crispy.
- Rest and Serve: Remove the potato skins from the oven and let them rest for 5 to 10 minutes to further crisp up before serving. Garnish with the reserved green onion tops if desired.
Notes
- Potatoes: Use medium-sized russet potatoes for the best balance of starch and moisture which helps achieve crispy skins.
- Scooping Out The Flesh: Allow the baked potatoes to cool before handling to prevent burns and to ensure easier scooping. Leave about a 1/4-inch border of potato flesh on the skins to keep them sturdy.
- Crushing Croutons: Place garlic-flavored croutons in a sealed plastic bag and crush them evenly using a rolling pin for the perfect crunchy topping.
- Cooling: Let the potato skins cool slightly after baking again, about 5 to 10 minutes, to help them set and crisp up further before serving.
