Potato Skins Recipe

Preheat and wash

Preheat oven to 400°F (200°C). Scrub the potatoes thoroughly under running water to remove dirt; dry with a kitchen towel.

Bake potatoes

Prick each potato a few times with a fork to allow steam to escape. Rub each potato with about 2 tbs olive oil (divide evenly) and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a rimmed baking sheet and bake 45–60 minutes, until potatoes are tender when pierced with a knife and skin is crisp.

Cool and halve

Remove potatoes from oven and let cool for 15 minutes until cool enough to handle but still warm. Cut each potato lengthwise in half with a sharp knife.

Scoop out flesh

Using a spoon, carefully scoop out most of the flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin so the shell holds its shape. Reserve scooped potato for another use (mashed potatoes, soup) or incorporate into the filling if desired.

Brush with butter

Brush the inside and edges of each potato shell with softened butter (divide the 3 tbs evenly). This helps crisp the interior and add flavor.

Crisp skins

Place potato skins, open-side up, on a baking sheet lined with foil. Return to the oven and bake 10–12 minutes, until edges are crisp and tops are lightly browned. If you want extra crispness, broil 1–2 minutes—watch closely to prevent burning.

Prepare bacon and cheese

If bacon is not cooked, lay strips on a baking sheet and bake at 400°F (200°C) for 15–20 minutes until crisp, then drain on paper towels and crumble. Shred the cheddar cheese if not pre-shredded.

Fill with cheese & bacon

Remove the baked potato shells from the oven. Evenly divide about 1 3/4 cups shredded cheddar among the 12 shells (roughly 2–3 tbsp per shell), then sprinkle crumbled bacon evenly over the cheese.

Melt cheese

Return the filled skins to the oven and bake 5–7 minutes at 400°F (200°C) until cheese is melted and bubbling. For a browned top, broil 1 minute—watch closely.

Season sour cream

While skins bake, mix the sour cream with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp of the chopped chives in a small bowl; adjust seasoning to taste.

Finish and garnish

When cheese is melted, remove skins from oven. Spoon about 1–2 teaspoons of seasoned sour cream onto each potato skin, sprinkle with remaining chives, and add any optional hot sauce or scallions if desired. Serve immediately.