Idaho Potato Skins Recipe

Preheat and wash

Preheat oven to 400°F (200°C). Scrub the russet potatoes well under running water to remove dirt, then dry with a towel.

Bake potatoes

Prick each potato a few times with a fork. Rub each potato with about 2 tbs olive oil total (about 1/2 tbs per potato) and sprinkle with coarse salt and black pepper. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, or until potatoes are tender when pierced with a knife and the skin is crisp. Time will vary with potato size.

Cool and halve

Remove potatoes from the oven and let cool for 10–15 minutes until cool enough to handle but still warm. Using a sharp knife, cut each potato in half lengthwise.

Scoop out flesh

Carefully scoop out the majority of the flesh from each half, leaving about 1/4 inch of potato attached to the skin to create a sturdy shell. Reserve the scooped potato for another use (mashed potatoes) or discard.

Cook bacon until crisp: While potatoes are baking (or after, if preferred), arrange bacon slices in a single layer in a skillet over medium heat and cook until crisp, 8–10 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain and cool, then chop into small pieces. Alternatively, bake bacon on a sheet at 400°F for 15–20 minutes until crisp.

Brush skins with butter: Increase oven temperature to 425°F (220°C). Place potato skins on a baking sheet, cut side up. Brush the inside of each skin with the melted unsalted butter (about 1/2 tbs per skin) and sprinkle lightly with garlic powder and paprika for flavor. Optionally brush a little butter on the outside for extra crispness.

Bake to crisp shells: Bake the buttered potato skins at 425°F for 10 minutes, then flip them cut side down and bake another 5 minutes until edges are crisp.

Fill with cheese and bacon: Remove the skins from the oven and flip them cut side up. Evenly divide the shredded cheddar among the skins, about 1/3 to 1/4 cup per skin depending on size, and sprinkle the chopped crispy bacon over the cheese.

Melt cheese: Return the filled skins to the oven and bake at 425°F for 5–7 minutes, or until the cheese is melted and bubbly. For a faster melt and slightly browned tops, place under a broiler for 1–2 minutes—watch closely to avoid burning.

Garnish and serve: Remove from the oven. Dollop about 1 tablespoon of sour cream on each potato skin (or serve sour cream on the side). Sprinkle sliced green onions and optional chopped chives on top. Serve immediately while hot and crisp.