Potato Skins Recipe

Preheat & prepare potatoes

Preheat oven to 400°F (200°C). Scrub the russet potatoes clean and pat dry.

Bake potatoes

Rub each potato with olive oil then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the oven rack or on a baking sheet and bake 45–60 minutes until skins are crisp and an inserted skewer meets little resistance. Timing depends on potato size.

Cool & halve

Remove potatoes from oven and let cool until comfortable to handle, about 10 minutes. Cut each potato lengthwise to make 12 halves; for this recipe you will use the 6 skins (choose the 6 halves with the best shape or use all 12 as desired).

Scoop

Scoop out most of the flesh leaving a 1/4-inch thick border of potato attached to the skin to create a sturdy shell. Reserve the scooped potato for another use or mix into mashed potatoes.

Crisp the skins

Brush the inside and cut edges lightly with a bit of olive oil and return the skins to the oven on a baking sheet, skin-side down, for 8–12 minutes until edges are crisp. Flip skins skin-side up and continue 5 minutes more so inside edges dry slightly and can hold toppings.

While potatoes bake, make the chipotle sauce. In a small bowl combine mayonnaise, minced chipotle in adobo, lime juice, honey, minced garlic, and salt. Whisk until smooth and taste; adjust heat or sweetness by adding more chipotle or honey. Chill until ready to use.

Prepare bacon and other toppings

Cook bacon in a skillet over medium heat until crisp, or bake at 400°F on a wire rack for 15–20 minutes. Drain on paper towels and crumble when cool. Shred cheddar if needed and slice green onions.

Fill and top skins

Preheat oven broiler (or keep oven at 400°F). Arrange potato skins skin-side up on a baking sheet. Spoon about 2–3 tablespoons of reserved potato into each skin if you want a fuller bite (optional). Evenly distribute shredded cheddar across the 6 potato skins (about 1/3 cup per skin). Sprinkle crumbled bacon evenly over the cheese.

Melt cheese

Place the baking sheet under the broiler for 2–4 minutes (or in the 400°F oven for 6–8 minutes) until cheese is melted and bubbling and bacon is warmed. Watch closely to avoid burning.

Finish

Remove skins from oven. Drizzle or dot each potato skin with about 1 tablespoon of prepared chipotle sauce. Add about 1 tablespoon sour cream to each skin (or serve sour cream on the side). Sprinkle sliced green onions and optional cilantro on top.

Arrange six potato skins on a platter. Serve immediately with jalapeño slices on the side for guests to add as desired. Provide extra chipotle sauce and sour cream if desired.