Stuffed Potato Skins Recipe
24 crispy fried potato skins stuffed with melted Cheddar and Monterey Jack cheese, Applewood smoked bacon and sliced green onion. Served with sour cream.
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Ingredients
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Potatoes & skins
Filling & toppings
Optional finishing
Method
Potatoes & skins
- 1
Bake potatoes
Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and prick each a few times with a fork. Rub lightly with a little oil if desired. Place directly on the oven rack or on a baking sheet and bake 45–60 minutes until tender when pierced with a knife. Let cool until you can handle them (about 15–20 minutes).
- 2
Prepare skins
Slice each cooled potato in half lengthwise (you should have 12 halves which will become 24 smaller skins if you cut each half into two pieces lengthwise — to yield 24 skins, first cut potatoes in half lengthwise, then cut each half across the middle to make two shorter skin pieces; alternatively use 12 halves for larger skins). Using a spoon, scoop out most of the flesh leaving about 1/8–1/4 inch of potato attached to the skin to keep structure. Reserve scooped potato for another use. Pat the inside of each skin dry with paper towels and season the inside lightly with half of the kosher salt and a pinch of black pepper.
- 3
Crisp the skins
In a deep, heavy-bottomed pot or deep-fryer, heat vegetable oil to 350°F (175°C). Fry potato skins in batches, flat-side down first, 2–3 minutes until golden and crisp, then flip and fry the exterior 1–2 minutes. Remove with a slotted spoon to a paper-towel lined tray and immediately sprinkle with remaining kosher salt. (If you prefer oven method: brush skins with oil, place on a rimmed baking sheet and bake at 425°F/220°C for 15–20 minutes, turning halfway, until crisp.)
Filling & toppings
- 4
- 5
Fill skins
Arrange hot, crisp potato skins on a baking sheet, skin side down. Divide the shredded cheese blend evenly among the 24 skins, mounding in the center of each. Sprinkle crumbled bacon over the cheese on each skin (reserve a small amount of bacon for garnish if desired).
- 6
Melt cheese
Place the filled skins under a preheated broiler or in a 425°F (220°C) oven for 2–5 minutes just until the cheese is melted and bubbling — watch closely to avoid burning. Remove when cheese is fully melted.
- 7
Add fresh garnish and serve
Top each melted potato skin with sliced green onions and a light sprinkle of smoked paprika and chopped chives if using. Transfer to a platter and serve immediately with the sour cream on the side for dipping or dolloping (about 1 tablespoon sour cream per 2 skins).