Classic Potato Skins Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Scrub the potatoes well and pat dry. Prick each potato a few times with a fork to allow steam to escape during baking.

Rub each potato with the 2 tbs olive oil, then sprinkle the 1 tsp kosher salt and 1 tsp black pepper over them and rub gently so they are evenly coated.

Place potatoes directly on the oven rack or on a baking sheet and bake until skins are crisp and a knife inserts easily into the center, about 45–60 minutes depending on size. Potatoes should register ~210°F (99°C) internally when done. Remove from oven and let cool until they are comfortable to handle, about 10–15 minutes.

While potatoes bake, cook the bacon. Preheat a large skillet over medium heat. Add the bacon slices and cook, turning occasionally, until crisp, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain and cool, then crumble or chop into small pieces.

When potatoes are cool enough to handle, cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving a 1/4-inch (6 mm) shell of potato around the skin and a little bit of the interior so the skins hold their shape. Reserve the scooped potato for another use (mashed potatoes, soup) or mix with butter for a side.

Brush the insides of the potato shells lightly with the softened butter (about 3 tbs distributed), then place the shells cut-side up on a baking sheet. Return to the oven at 425°F (220°C) for 8–10 minutes to crisp the shells further. Flip them over and bake an additional 3–5 minutes if you want extra-crispy rims.

Remove the baking sheet from the oven. Sprinkle a little of the crumbled bacon evenly into each potato skin (reserve some for topping), then add shredded cheddar cheese, dividing the 2 cups among the skins so each is well filled.

Return the filled potato skins to the oven and bake at 425°F (220°C) for 5–8 minutes, or until the cheese is fully melted and bubbly and starts to brown lightly.

Remove potato skins from the oven. Top each with a spoonful of sour cream (divide the 1 cup among the skins), a sprinkle of the reserved crumbled bacon, and a scattering of thinly sliced scallions.

Season with the remaining 1/2 tsp salt and smoked paprika (1 tsp) if using, and additional black pepper to taste. Serve immediately while hot and crispy. Makes 6 servings (approximately 2 skins per person as an appetizer).