Potato Skins Recipe

Preheat and wash

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water and pat dry.

Prick each potato several times with a fork. Rub each potato with olive oil and sprinkle evenly with kosher salt and black pepper.

Place potatoes directly on the oven rack or on a baking sheet and roast for 45–60 minutes, until skins are crisp and a paring knife slides in easily. Remove and let cool until they can be handled, about 15 minutes.

Cut each potato in half lengthwise. Using a spoon, scoop out the flesh leaving about 1/4 inch of potato attached to the skin to create a shell. Reserve scooped potato for another use (or mash later).

Brush the inside of each potato skin with softened butter and place cut-side up on a baking sheet. Return to oven and bake at 425°F (220°C) for 8–10 minutes to crisp.

While potatoes roast, cook the bacon: place bacon slices in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and drain. When cool, chop into 1/2-inch pieces.

Thinly slice the green onions (white and green parts) and finely dice the red onion. Grate the sharp cheddar cheese if not pre-shredded.

Remove the partially crisped potato shells from the oven. Evenly distribute grated cheddar into each shell (about 1–2 tablespoons per shell depending on size). Sprinkle chopped bacon pieces over the cheese. If desired, add a pinch of smoked paprika to each for a hint of smoke.

Return the topped potato skins to the oven and bake at 425°F (220°C) for 5–7 minutes, or until cheese is melted and bubbly and edges are golden.

Remove potato skins from oven. Spoon about 1 tablespoon sour cream onto each skin or serve the sour cream on the side for dipping. Alternatively, pipe or dollop the sour cream for a fancier presentation.

Garnish with sliced green onions and a light sprinkle of chopped chives if using. Serve hot on a platter. Offer additional sour cream at the table.