Potato Skins Recipe

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the center.

Scrub the russet potatoes well and pat dry. Pierce each potato twice with a fork to vent.

Rub each potato lightly with olive oil, then sprinkle with kosher salt and black pepper so skins are evenly coated.

Place potatoes directly on the oven rack (or on a lined baking sheet) and bake 45–60 minutes, until skins are crisp and a skewer inserts easily into the center. Timing depends on potato size; medium (6) typically take about 50 minutes.

While potatoes bake, cook the smoked bacon: arrange bacon slices in a cold skillet, then place over medium heat. Cook 8–10 minutes, flipping occasionally, until crisp. Transfer to a paper towel-lined plate to drain and cool, then crumble or chop into small pieces.

When potatoes are done, remove from oven and let cool until they can be handled, about 10 minutes. Reduce oven temperature to 400°F (200°C).

Cut each potato in half 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 (or mash later).

Brush the inside and outside of each potato skin with melted unsalted butter. Place skins cut-side up on a baking sheet lined with foil or parchment.

Evenly divide the shredded cheddar-jack blend among the potato skins, filling each with a generous amount of cheese. Sprinkle the crumbled bacon over the cheese.

Return the loaded potato skins to the oven and bake 8–12 minutes, until cheese is fully melted and begins to bubble and edges are crisp.

While skins finish, mix sour cream with chopped chives, sliced green onions, smoked paprika, salt, and black pepper in a small bowl. Taste and adjust seasoning.

Remove potato skins from oven. Allow to cool 1–2 minutes, then dollop or pipe a spoonful of the seasoned sour cream onto each skin. Garnish with additional chopped green onions, chives, and a light sprinkle of smoked paprika.

If using optional garnishes, serve with hot sauce on the side and lime wedges for a bright squeeze just before eating.