Fried Potato Skins Recipe

Bake potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes and pat dry. Pierce each potato 3–4 times with a fork. Rub with 2 tbs olive oil and sprinkle with 1 tsp kosher salt. Place directly on the oven rack or on a baking sheet and bake 45–60 minutes, until a skewer slides in easily and the skin is crisp.

Cool and hollow

Remove potatoes from the oven and let cool until they can be handled, about 10–15 minutes. Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin so the shell holds its shape. Reserve the scooped potato for another use or a mashed-potato side.

Brush with butter

Brush the inside and outside of each potato shell with softened butter (about 2 tbs total). Season lightly with a pinch of salt and pepper. Place the shells on a baking sheet, skin side up, and return to the oven for 8–10 minutes to dry and firm up. This helps them crisp when fried.

Prepare bacon and cheese

While potatoes bake, cook bacon until crisp (pan-fry or bake at 400°F/200°C for 15–20 minutes). Drain on paper towels and crumble into pieces. Shred the cheddar cheese and thinly slice green onions. Combine shredded cheddar and crumbled bacon in a bowl.

Fill shells

Spoon a generous amount of the cheddar-bacon mixture into each potato shell, pressing lightly so the filling is compact. Do not overfill above the rim; leave a little room so coating adheres. If desired, sprinkle a touch of extra cheese on top for better melting during a quick oven warm.

Set up dredging stations

In a shallow bowl, combine 1 cup flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt and pepper. In a second bowl beat 2 eggs with 2 tbs milk. In a third bowl place 1.5 cups breadcrumbs.

Dredge potato skins

Working one at a time, gently press each filled potato skin into the flour mixture (coat the outside and a bit of the edge), shake off excess, dip into the egg wash ensuring the outside is coated, then press into breadcrumbs until evenly covered. Place on a wire rack while you heat the oil. If shells are fragile, handle carefully to avoid squeezing out filling.

Heat oil and fry

In a deep skillet or Dutch oven, heat about 1–2 inches of vegetable oil to 350°F (175°C) — about medium-high. If you don't have a thermometer, a breadcrumb dropped in should sizzle and brown in ~45 seconds. Fry the coated potato skins in batches, 2–3 minutes per side, until golden brown and crisp and cheese inside is melted. Do not overcrowd. Use a slotted spoon or tongs to turn carefully.

Drain

Transfer fried potato skins to a paper-towel-lined baking sheet to drain excess oil. Keep warm in a low oven (200°F / 95°C) if frying in multiple batches.

Prepare sour cream

While the skins are frying, stir together 1 cup sour cream, chopped chives (2 tbs), 1/4 tsp salt, and 1/8 tsp freshly ground black pepper in a small bowl. Adjust seasoning to taste. For a tangier dip, add 1/2 tsp lemon juice or 1/4 tsp Dijon mustard (optional).

Garnish and serve

Arrange fried potato skins on a platter. Sprinkle additional crumbled bacon, shredded cheddar, and sliced green onions over the top. Serve immediately with the sour cream dip on the side for spooning or dipping.