Potato Skins Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Scrub potatoes under cold running water and pat dry.

Prick each potato several times with a fork, rub evenly with 2 tbs olive oil, then season with 1 tsp coarse salt and 1 tsp black pepper. Place directly on the oven rack or on a baking sheet lined with foil.

Bake for 45–60 minutes, until skins are crisp and a skewer or knife slides into the center easily. Remove from oven and let cool until they are comfortable to handle, about 15 minutes.

While potatoes bake, preheat oven to 400°F (200°C) if you prefer finishing in the oven (or keep at 425°F and reduce time slightly). Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain, then chop into small pieces.

Combine shredded cheddar, chopped bacon, 1 tsp garlic powder, 1 tsp smoked paprika (if using), 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix well. Slice green onions: reserve most for topping and finely chop about 1 tbs to mix into the sour cream if desired.

Stir the softened butter into the potato flesh you will remove in the next step (or reserve the butter to spread inside skins). Set sour cream and garnishes aside.

Reduce oven temperature to 425°F (if you lowered it). Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin so the skin holds its shape. Reserve scooped potato for another use (or mix a little with butter and return to skins).

Brush the inside and outside of each potato skin with a little olive oil or softened butter and place cut-side down on a baking sheet. Return to oven and bake 8–10 minutes until edges are crisp. Flip skins cut-side up and bake an additional 5 minutes to dry the interior slightly.

Remove baking sheet from oven. Divide the cheddar-bacon mixture evenly among the potato skins, piling a generous amount into each.

Return filled skins to the oven and bake 5–7 minutes more, until cheese is melted and bubbly and edges are golden.

Remove potato skins from oven. Dollop about 1 to 1.5 tsp sour cream on each (or serve sour cream on the side). Sprinkle reserved sliced green onions and chopped chives over the top. Add a few drops of hot sauce if desired.

Serve immediately while hot. Yields about 12 potato skins (2 halves per potato) depending on potato size.