This is an easy crispy potato skins recipe stuffed with mashed potatoes, three types of cheese, sour cream, and green onions and topped with crushed garlicky croutons.
Line a baking sheet with foil. Place the potatoes on the baking sheet and bake for 45 minutes. Remove them from the oven and let cool until easy to handle.
Cut each potato in half and scoop out the flesh into a bowl, leaving about 1/4-inch of potato flesh in each half. Cut the halved potatoes in half so you have 16 wedges.
Place the potato wedges back on the baking sheet and season with salt and pepper. Bake for 15 minutes.
Meanwhile, in a mixing bowl mash the potato flesh with a potato masher or with the back of a fork. Combine the mashed potatoes, sour cream, green onions, parsley, cheeses, and 1 cup of crushed croutons; mix until well combined.
Divide the mixture evenly among the potato skins, pressing the mixture into the skins. Sprinkle the tops with the remaining crushed croutons.
Bake for 15 minutes.
Remove from oven and let rest for 5 minutes before serving.
Potatoes: Start with medium-sized russet potatoes, which have a good balance of starch and moisture for crispy skins. Wash and scrub the potatoes thoroughly to remove dirt, and then dry them completely.
Scooping Out The Flesh: Allow the baked potatoes to cool for several minutes before handling. Carefully cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin layer of potato on the skins, about ¼ inch of flesh.
Crush The Croutons: I put the croutons in a ziploc bag, seal it, and then crush the croutons with a rolling pin.
Cool Before Serving: Allow the potato skins to cool slightly, about 5 to 10 minutes, before serving. This will help them crisp up further as they cool.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.