Dick's 4 Skins Recipe

Preheat the fryer or oven to 375°F (190°C). If using an oven, line a baking sheet with parchment paper and arrange a wire rack on top to keep the outsides crisp.

Scrub and dry the potatoes. Pierce each potato several times with a fork. Rub with a light coating of olive oil and sprinkle with salt.

Parboil potatoes in salted water for 8-10 minutes until they are just tender but not fully cooked. Drain and let cool slightly.

Hollowing the potato halves

Cut each potato in half lengthwise. Using a melon baller or small spoon, scoop out the center of each half into a bowl, leaving about 1/4 inch of potato around the skin to create a cavity (reserve scooped potato for the filling if desired).

Filling mixture

In a bowl, combine shredded cheddar, crumbled bacon, green onions, and cream cheese (if using). Mix until well combined and creamy. If the mixture seems dry, add a tablespoon of the reserved potato flesh or a splash of milk.

Stuff potatoes

Spoon or pipe the cheese-bacon filling into each hollowed potato half, packing it firmly to ensure it stays in place during frying.

Seal and shape

Lightly press the scooped-out potato back on top to create a compact oval or half-egg shape, then re-seal the edges by pinching. Optionally dust with a little more salt.

Fry or bake

If frying: heat oil to 350°F (175°C). Fry potato halves in batches until golden brown and crisp, about 3-4 minutes per side. If baking: brush lightly with oil and bake on a rack for 20-25 minutes until crisp and cheese is melted.

Drain and rest

Remove from heat and drain on paper towels. Let rest 2-3 minutes to set; the cheese should be molten and the outside crisp.

Finish

Serve four halves per plate with a dollop of sour cream on the side and a sprinkling of chopped chives or green onions. Garnish with extra bacon bits if desired.