Potato Skins Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water and pat dry. Prick each potato 3–4 times with a fork to allow steam to escape.

Rub each potato all over with the 2 tbs olive oil, then sprinkle with 1 tsp coarse salt and 1/2 tsp black pepper so skins will crisp in the oven.

Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until skins are crisp and a knife inserted into the center meets little resistance (potatoes should be tender).

Remove potatoes from oven and let cool until they are safe to handle, about 10–15 minutes.

While potatoes bake, lay the 8 bacon slices on a baking sheet lined with foil and bake in the oven (can use the same oven temperature) for 12–18 minutes until crisp, turning once if desired. Alternatively, cook bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble or chop into small pieces.

When potatoes are cool enough to handle, slice 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 to create a sturdy shell. Reserve scooped potato flesh for another use (or mash with butter as a side).

Increase oven temperature to 450°F (230°C) if it has cooled. Brush or rub the inside and outside of each skin with the 2 tbs softened unsalted butter, then sprinkle the insides with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp paprika (divide evenly among skins). Lightly season the insides with 1/2 tsp salt if desired.

Arrange the potato shells cut-side down on a baking sheet. Bake at 450°F for 8–12 minutes, until edges are crisp and the skins begin to brown. Flip them cut-side up and bake an additional 2–4 minutes to dry the inside slightly.

Remove skins from the oven. Divide the shredded cheddar evenly among the 12 potato shells (about 2–3 tbs per half), piling a generous amount into each skin.

Return the filled potato skins to the oven and bake at 450°F for 5–7 minutes, or until cheese is fully melted and bubbly.

Top each melted-cheese potato skin with crumbled bacon and a sprinkle of sliced green onions.

Serve immediately with sour cream on the side or dot about 1 tbs sour cream on each skin before serving (divide 1 cup among 12 halves = ~1 tbs each). Optionally garnish with extra paprika or chopped chives.