Potato Skins Recipe

Time1h 30m

Serves4

Fried skins stuffed with cheddar & jack cheeses, bacon & scallions. Served with sour cream.

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Ingredients

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1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Prick each potato multiple times with a fork to allow steam to escape during baking. Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
2
Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat. Once cooled, chop the bacon into small pieces.
3
Prepare the Scallions
Chop the scallions (green onions) finely, separating the white parts from the green tops.

4
Cut and Scoop the Potatoes
Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4 inch of potato on the skin. This will create a sturdy shell for the filling.
5
Add Fillings
Sprinkle salt and black pepper inside each potato skin. Fill each skin with a mixture of cheddar cheese, Monterey Jack cheese, chopped bacon, and the white parts of the scallions.

6
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of potato skin into the oil; if it sizzles, it's ready.
7
Fry the Potato Skins
Carefully place filled potato skins in the hot oil, a few at a time, avoiding overcrowding the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the oil and place on paper towels to drain.

8
Final Touches
Once the potato skins are fried, top with the green parts of the chopped scallions. Serve hot with a generous dollop of sour cream on the side.