Tater Skins Recipe

Inspired by Farley's

Time1h 15m

Serves4

Potato skins topped with melted jack n’ cheddar cheese, bacon, & green chile. Served with ranch dressing.

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Ingredients

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1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean, then prick each potato a few times with a fork. Rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 45-60 minutes or until tender.
2
Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the pan and drain on paper towels. Once cooled, crumble the bacon into small pieces.
3
Prepare the Skins
Once the potatoes are done, let them cool slightly. Cut each potato in half lengthwise and scoop out the insides, leaving a thin layer of potato on the skin. Brush the insides with olive oil, and season with salt and black pepper.
4
Add Toppings
Place the potato skins cut side up on a baking sheet. Fill each skin with a mixture of jack cheese, cheddar cheese, crumbled bacon, and diced green chiles.
5
Bake Again
Return the filled potato skins to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
6
Serve
Remove from the oven and let them cool for a minute. Serve the tater skins warm with ranch dressing on the side.