Classic Potato Skins Recipe

Time1h 30m

Serves4

Melted Monterey Jack and cheddar cheeses layered on top of crispy potato skins. Served with sour cream.

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Ingredients

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1
Bake the Potatoes
Preheat the oven to 400°F (200°C). Wash and dry the russet potatoes. Prick each potato several times with a fork. Rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
2
Cool and Cut
Once the potatoes are baked, remove them from the oven and let them cool for about 10-15 minutes. Cut each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato on the skin. Reserve the scooped-out potato for another use.

3
Prepare for Baking
Brush the inside of each potato skin with olive oil and season with salt and black pepper. Place the skins cut-side down on a baking sheet.
4
Bake the Skins
Bake the potato skins in the preheated oven for 10-15 minutes, or until they are crispy and golden brown.

5
Add Cheese
Remove the crispy potato skins from the oven. Sprinkle equal amounts of Monterey Jack and cheddar cheese into each skin. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
6
Garnish and Serve
Remove from the oven and let cool slightly. Top with chopped chives and serve with sour cream on the side.