2russet potatoes (about 1 pound), sliced into 1/2-inch slices
Coarsely ground black pepper, to taste
½cupgrated cheddar cheese
Toppings: sour cream, sliced green onions, crispy bacon
Preheat oven to 425°F. Line baking pan with parchment paper, if desired.
Place potato slices on baking sheet, brushing both sides with oil. Sprinkle with salt and pepper.
Bake 20 minutes, flip, bake 5 more minutes.
Top evenly with cheddar cheese, return to oven for 2 more minutes or until cheese is melted.
Top with desired toppings. Serve immediately.
Be creative with toppings! Pretty much anything goes on these babies. If you're going vegetarian, skip the bacon, no problem!
Try sweet potato slices instead of the russet potatoes. Keep in mind that they are a little softer and might not quite make it as a finger food but they are good!
Pizza Potato Skins - Try adding just a tiny bit of pizza sauce, lots of mozzarella cheese, and a pepperoni on top of each slice of potato for a fun Italian twist on this recipe.
Reheating: Baked potato skins are really best eaten right away. Once the toppings are on, they don't keep well. If you reserve some of the slices before topping them, cover and refrigerate them for a day or two. Reheat the slices in the oven (single layer), air fryer, or toaster oven, or lightly fried in a skillet, and continue with the recipe as directed.