Potato Skins Recipe

Wash and bake

Preheat oven to 400°F (200°C). Scrub russet potatoes under cold water and dry. Prick each potato a few times with a fork. Rub skins lightly with 1 tablespoon of the butter and sprinkle with coarse salt. Place directly on oven rack or on a baking sheet and bake 45–60 minutes, until tender when pierced with a skewer. Remove and let cool until safe to handle, about 15 minutes.

Scoop and prepare shells

Cut each potato in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin (this gives structure and the classic 'skin'). Reserve scooped potato flesh for another use (or mash with butter and sour cream). Pat the inside and outside of each potato skin dry with paper towels.

Heat oil

Pour vegetable oil into a medium heavy skillet or pot to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until temperature reaches about 350°F (175°C) or until a small piece of bread sizzles and browns in ~30 seconds.

Fry potato skins

Working in batches to avoid overcrowding, carefully add potato skins to the hot oil, skin side down first. Fry 2–3 minutes per side until golden brown and crisp. Use tongs to turn and transfer fried skins to a wire rack set over a baking sheet to drain. Immediately sprinkle the insides lightly with kosher salt (about 1/8 tsp per skin).

Preheat oven for melting

Lower oven temperature to 375°F (190°C) or preheat a broiler if you prefer to broil the cheese. Arrange a rack in the middle position.

Mix filling

In a small bowl, combine the reserved 1 tablespoon melted butter with sour cream, black pepper, and 1/4 teaspoon kosher salt. This will be dolloped into each skin and help the cheese adhere.

Stuff and top

Place fried potato skins on a baking sheet, skin side down. Spoon about 1 tablespoon of the sour-cream mixture into the cavity of each skin (divide evenly). Sprinkle shredded cheddar and monterey jack evenly over the filled cavity—about 2–3 tablespoons of cheese blend per skin. Top with crumbled bacon pieces (about 1/2 slice worth per skin).

Melt cheese

Bake in the 375°F oven for 6–8 minutes until cheese is melted and bubbly, or place under a preheated broiler 1–2 minutes watching closely to avoid burning, until cheese is golden in spots.

Remove potato skins from oven. Garnish immediately with finely chopped chives. Arrange on a platter.

Serve hot with additional sour cream and hot sauce on the side if desired.