Potato Skins Recipe

Wash and bake potatoes

Preheat oven to 425°F (220°C). Scrub potatoes well and pat dry. Rub each potato with the vegetable oil and sprinkle with coarse kosher salt. Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and an instant-read thermometer inserted into the center reads 210°F (99°C) or a fork meets little resistance.

Cool and halve

Remove potatoes from oven and let cool until they can be handled, about 10 minutes. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin to maintain structure. Reserve the scooped potato for another use.

Crisp the shells

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin lightly with remaining oil (or a little more if needed) and place skin-side down on a baking sheet. Bake for 10 minutes, then flip and bake an additional 5–8 minutes until edges are very crisp.

Cook bacon

While potatoes bake, place bacon in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel-lined plate, let cool slightly, then chop into 1/2-inch pieces.

Warm pulled pork (if needed)

If pulled pork is cold, warm it gently in a saucepan over low heat or in a microwave until heated through (about 3–4 minutes in microwave). If the pork is sauced, drain excess sauce or pat lightly with paper towel so the potato skins won't become soggy. Season warmed pork with up to 1 tsp black pepper if desired.

Chop green onions

Trim and thinly slice green onions. Separate whites and light greens from the darker green tops. Reserve darker green tops for garnish.

Fill potato skins

Reduce oven temperature to 400°F (200°C). Arrange the crisp potato skins skin-side down on a baking sheet. Divide the pulled pork evenly among the skins (about 2–3 tablespoons per half for 6 potatoes = 12 halves), then sprinkle chopped bacon over the pork. Top each with a generous pinch of shredded cheddar cheese (about 2 tablespoons per half).

Melt cheese

Bake the filled potato skins at 400°F (200°C) for 8–10 minutes, until the cheese is melted and bubbling and the filling is hot. For extra browning, switch to broil for 1–2 minutes, watching carefully to avoid burning.

Finish and garnish

Remove from oven. Sprinkle with the reserved chopped green onion tops and a light grind of black pepper. Serve immediately with sour cream on the side and optional hot sauce.

Place potato skins on a platter with a small bowl of sour cream for dipping. Offer extra chopped green onions and hot sauce at the table. Each half counts as one serving piece; recommend 2–3 halves per person depending on appetite.