Tap House Potato Skins Recipe
baked & fried potato, monterey jack cheese, bacon, chopped scallions, ranch, sour cream
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Ingredients
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Potatoes & Finish
Filling & Toppings
Optional Seasoning
Method
Prepare Potatoes
Bake potatoes
Preheat oven to 425°F (220°C). Scrub the russet potatoes clean and pat dry. Pierce each potato a few times with a fork. Rub each potato with 1 tbs vegetable oil and sprinkle with 3/4 tsp salt. Place directly on the oven rack or on a rimmed baking sheet and bake until tender when pierced with a knife, about 45–55 minutes depending on size.
Cool and halve
Remove baked potatoes from the oven and let cool until manageable, about 10–15 minutes. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving approximately 1/4-inch (6 mm) of potato attached to the skin to help it hold shape. Reserve scooped potato for another use (mashed potatoes, etc.).
Season skins
Brush the inside and outside of each potato shell with the remaining 2 tbs oil (or spray). Season both sides lightly with remaining salt and the 1 tsp black pepper. Place potato skins cut-side up on a baking sheet.
Crisp the Skins
Option A — Oven-only (healthier): Place the baking sheet with potato skins in the preheated 425°F (220°C) oven and bake 10–15 minutes until the edges start to crisp. Flip skins cut-side down and bake an additional 8–10 minutes until the exterior is golden and crisp. Option B — Fry then bake (extra-crispy): Heat about 1/2 inch (12 mm) neutral oil in a large skillet over medium-high heat until shimmering (about 350°F / 180°C). Fry the potato skins, cut-side down, 1–2 minutes until browned and crisp. Transfer skins to paper towels to drain briefly, then place cut-side up on a baking sheet and bake at 425°F (220°C) 6–8 minutes to finish crisping.
Fill & Melt
Divide the shredded Monterey Jack evenly among the potato skins, filling each shell generously. Return to the oven set to 425°F (220°C) and bake 4–6 minutes more, or until cheese is fully melted and bubbly.
Assemble & Garnish
Remove potato skins from the oven. Sprinkle the crumbled bacon evenly over the melted cheese. Spoon about 1 tablespoon of sour cream or small dollops onto each skin (or serve sour cream on the side). Drizzle or serve ranch dressing either across the skins or on the side for dipping. Scatter the thinly sliced scallions and (if using) snipped chives or a light dusting of smoked paprika/cayenne over the top for color and a bit of heat.
Serve immediately while hot and crispy. Provide extra ranch and sour cream on the side for dipping.