Potato Skins Recipe

Bake the potatoes

Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry. Pierce each potato two or three times with a fork. Place directly on the oven rack or on a baking sheet and bake until tender when pierced with a skewer, about 45–55 minutes depending on size.

Cool and halve

Remove potatoes from oven and let cool until they are safe to handle, about 15 minutes. Cut each potato in half lengthwise. Using a spoon, scoop out the flesh leaving about 1/4 inch (6 mm) of potato attached to the skin to form a sturdy shell. Reserve the scooped potato for another use or discard.

Dry the skins

Pat the insides and outsides of the potato skins dry with paper towels. Season the interiors lightly with 1 tsp kosher salt and 1/2 tsp black pepper distributed evenly among the skins.

Par-fry (optional for extra crispness)

In a large skillet or deep pot, heat 1.5 cups vegetable oil to 350°F (175°C). Working in batches, fry the potato skins, skin-side down first, for 1–2 minutes per side until they begin to crisp but are not browned. Use a slotted spoon or tongs to transfer skins to paper towels to drain. Alternatively, you can bake at 425°F (220°C) for 10–12 minutes to crisp.

Crisp the bacon

While potatoes bake, place bacon strips in a cold skillet in a single layer and cook over medium heat, turning occasionally, until crisp, about 8–12 minutes. Transfer to paper towels to drain and cool, then chop into small pieces.

Fill the skins

Preheat oven broiler to high. Place fried or baked potato skins on a rimmed baking sheet, skin-side down. Evenly divide the grated cheddar into the cavities of the potato skins (about 2 cups total). Sprinkle chopped bacon pieces over the cheese. Place under the broiler 3–5 inches from the heat until the cheese is melted and beginning to brown, about 2–4 minutes—watch closely to avoid burning.

Finish and garnish

Remove the baking sheet from the oven. Sprinkle the sliced scallions over the hot potato skins. Serve immediately so cheese stays gooey.

Make the dip

In a small bowl, combine 1 cup sour cream, 1 tablespoon minced fresh chives, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust seasoning if needed. Chill in refrigerator until ready to serve.

Serve

Plate the hot potato skins with a small bowl of the chilled sour cream dip alongside for dipping.