The Barn Potato Skins Recipe
Topped with Bacon Crumbles, Provolone & Mozzarella Cheese Blend, served with our Special Horseradish Sauce; enough for 2
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Ingredients
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Potato Skins
Topping
Special Horseradish Sauce
Method
Potato Skins
- 1
Bake potatoes
Preheat oven to 425°F (220°C). Scrub the russet potatoes, dry them, and pierce each a few times with a fork. Rub with 1 tbs olive oil and sprinkle with 1 tsp kosher salt. Place directly on an oven rack or on a rimmed baking sheet and bake until tender when pierced, about 45–55 minutes depending on size.
- 2
Cool and halve
Remove potatoes from oven and let cool until you can handle them (about 10–15 minutes). Halve each potato lengthwise. Use a spoon to scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin so the skins hold their shape. Reserve scooped potato for another use.
- 3
Crisp shells
Increase oven temperature to 450°F (230°C). Brush the inside and cut edges of each potato skin with melted butter and the remaining olive oil, then season with 1/2 tsp black pepper. Arrange skins cut side up on a parchment-lined baking sheet. Bake 10 minutes, then flip skins cut side down and bake another 8–10 minutes until edges are crisp and golden.
Topping
- 4
Cook bacon
While potatoes bake, cook the bacon until crisp. For stovetop: place bacon in a cold skillet, turn heat to medium, cook, turning occasionally, until crisp (about 8–10 minutes). For oven: bake on a foil-lined sheet at 400°F (200°C) for 15–18 minutes. Transfer to paper towels to drain, then crumble into small pieces.
- 5
Fill and cheese
Flip the potato skins cut side up. Divide the shredded provolone and mozzarella evenly among the 4 halves, pressing a little to mound the cheese. Sprinkle the bacon crumbles over the cheese.
- 6
Melt cheese
Return the loaded skins to the oven at 450°F (230°C) and bake 6–8 minutes, or place under a broiler on high for 1–2 minutes until cheese is melted and bubbly and edges begin to brown. Watch closely if broiling.
- 7
Garnish
Remove from oven and sprinkle with thinly sliced scallions and chopped chives if using. Let cool 1–2 minutes before serving so cheese sets slightly.
Special Horseradish Sauce
- 8
While potatoes are baking, combine 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp prepared horseradish, 1/2 tsp Dijon mustard, 1/2 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Whisk until smooth and taste; add more horseradish if you prefer more heat. Chill at least 10 minutes to let flavors meld.
- 9
Serve the sauce in a small ramekin alongside the potato skins for dipping.