Potato Skins Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top if available.

Scrub the russet potatoes well and pat dry. Pierce each potato a few times with a fork.

Rub each potato with olive oil and season with kosher salt and black pepper, making sure skins are coated.

Place potatoes on the rack or directly on the foil-lined sheet and bake 45–60 minutes, until skins are crisp and a paring knife slides into the center easily. Cooking time depends on potato size; medium potatoes usually take ~50 minutes.

Remove potatoes from oven and let cool until cool enough to handle, about 10–15 minutes.

Slice each potato lengthwise. Using a spoon, scoop out most of the flesh leaving about 1/4 inch of potato attached to the skin (reserve scooped potato for another use).

Brush the inside and outside of each potato skin with a small amount of olive oil or melted butter and return to the baking sheet, skin-side down. Bake at 425°F (220°C) for 8–10 minutes to crisp the shells further.

While potato skins bake the second time, cook the bacon: place bacon slices in a cold skillet in a single layer and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to paper towels to drain and cool, then crumble or chop into small pieces.

In a small saucepan over low heat, melt the unsalted butter. Whisk in the all-purpose flour and cook 30–45 seconds to make a roux.

Gradually whisk in the whole milk and cook, stirring, until the mixture thickens slightly (about 1–2 minutes). Remove from heat.

Stir the shredded sharp cheddar and monterey jack into the warm milk mixture until just melted and smooth to create a blended cheese topping. Season lightly with a pinch of salt and black pepper to taste. (Alternatively, skip the roux and simply sprinkle the shredded cheeses directly into the potato skins — the roux gives a creamier melt.)

Remove the potato shells from the oven (they should be crisp). Spoon or pipe roughly 2–3 tablespoons of the cheese mixture into each skin, then sprinkle crumbled bacon evenly over the cheese.

Return the filled potato skins to the oven and bake 5–7 minutes at 425°F (220°C), or until cheese is bubbling and starting to brown at the edges.

Remove potato skins from the oven and let cool for 2–3 minutes.

Garnish each potato skin with a sprinkle of thinly sliced green onions and, if desired, a pinch of smoked paprika or snipped chives.

Serve hot with ranch dressing and/or sour cream on the side for dipping. Offer extra green onions and chives for guests to add to taste.