Description
Crispy halal potato skins loaded with melted cheddar, turkey bacon, tangy butter-based sour cream, and green onions. Perfect for a savory appetizer or snack.
Ingredients
4 large baking potatoes (about 2 lbs)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 cup peanut oil or sunflower oil
2 cups shredded sharp cheddar cheese
4–6 turkey bacon strips, fried and crumbled
2 tbsp softened butter
1/4 cup sour cream
2 green onions, sliced
Avocado oil (optional alternative)
Veggie cheddar cheese (optional halal/dairy-free swap)
Instructions
Preheat oven to 400°F (200°C)
Wash potatoes thoroughly; prick skins with a fork
Place on a baking sheet and bake 20-25 minutes until tender
Let cool slightly, then cut in half lengthwise and remove pulp
Place potato shells back on baking sheet, brush with 1 tbsp oil, and season with 1 tsp salt, 1 tsp pepper, and 1 tsp paprika
Heat 1/2 cup oil in a skillet over medium-high; fry shells 2-3 minutes until golden
Place in paper towels to drain
Sprinkle cheddar evenly over shells, bake 5 minutes until melted
Remove from oven, top with turkey bacon, sour cream, and green onions
Notes
Use Russet potatoes for best crispiness
Turkey bacon can be replaced with grilled chicken sausage for vegetarian option
Add 1-2 tbsp water to dry sour cream for a lighter topping
Store leftovers in airtight container 3 days
Best served fresh to maintain crispiness
- Prep Time: 20
- Cook Time: 40
- Category: Lunch
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato skin
- Calories: 320
- Sugar: 1g
- Sodium: 1500mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg