Potato Skins Recipe

Time1h 15m

Serves4

with bacon, cheddar cheese & sour cream

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preheat the Oven
Preheat your oven to 400°F (200°C).
2
Prepare the Potatoes
Scrub the Russet potatoes under running water and pat them dry with a towel.
3
Bake the Potatoes
Prick the potatoes a few 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 fork-tender.
4
Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet, drain on paper towels, and crumble once cooled.

5
Prepare the Potato Skins
Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes. Cut each potato in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato on the skin.
6
Add Toppings
Brush the insides of the potato skins with olive oil, and season with black pepper. Fill each skin with crumbled bacon and top with shredded cheddar cheese.
7
Bake Again
Place the stuffed potato skins back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8
Serve with Sour Cream
Remove from the oven and let cool slightly. Serve the potato skins topped with a dollop of sour cream and a sprinkle of chopped green onions.