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–+ servings
Potato skins on a platter.

Cheesy Potato Skins

These cheesy potato skins are scooped out, seasoned with Lawry's, and topped with cheese and other delicious potato fixings.
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Fat 12
Carbs 34
Protein 9
Yield 6

Ingredients

  • 5 cooked medium baked potatoes cold (we used russet)
  • 2 tablespoons butter
  • ½ teaspoon Lawry's seasoning
  • 4 oz. shredded cheddar cheese
  • 3-4 pieces cooked bacon crumbled
  • 2 green onions thinly sliced

Seasoned Sour Cream

  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon Lawry’s seasoning
  • 1 teaspoon lemon juice

Instructions

  • Preheat the oven to 425℉.
  • Cut the baked potatoes in half lengthwise and scoop out the inside leaving a thin layer of potato. Make sure that the potato skin stays intact.
    Scooped out potato skins on a baking sheet.
  • Melt the butter in a small bowl and mix in the Lawry’s seasoning. Brush the seasoned melted butter onto the inside of the potato skins.
  • Bake the potato skins for 10 minutes.
  • While the potatoes are cooking, make the seasoned sour cream. Place all of the ingredients into a small bowl and mix until well combined.
    Seasoned sour cream in a bowl.
  • Take the potato skins out of the oven and top with the shredded cheddar cheese and bacon crumbles. Bake for another 10 minutes.
    Potato skins with cheddar cheese and bacon.
  • Top the cheesy potato skins with the seasoned sour cream and garnish them with thinly sliced green onions.
    Cheesy potato skins topped with sour cream.

Tips & Notes

  • This is a great recipe to use up extra baked potatoes. If you are making the baked potatoes fresh, we recommend this method.
  • Don’t have Lawry’s seasoning, use ½ teaspoon salt and ¼ teaspoon of garlic powder. It isn’t the same thing, but will still be very tasty.

Nutrition Facts

Calories: 275kcal | Carbohydrates: 34g | Protein: 9g | Fat: 12g | Fiber: 2g | Sugar: 2g