Potato Skins Recipe

Preheat and prepare potatoes

Preheat the oven to 425°F (220°C). Wash and scrub the russet potatoes thoroughly and pat dry.

Pierce each potato several times with a fork. Rub each potato with the olive oil, then season all over with kosher salt and black pepper.

Place potatoes directly on the oven rack or on a baking sheet and roast until tender when pierced with a knife, about 45–60 minutes depending on size. Potatoes are done when skins are crisp and interiors are soft.

Remove potatoes from the oven and let cool until they are cool enough to handle, about 10–15 minutes.

Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about 1/4-inch (6 mm) of potato attached to the skin to maintain structure. Reserve the scooped potato for another use.

Brush the inside and outside of each hollowed potato skin with melted butter (reserve any remaining butter). Return the skins, open side up, to a baking sheet.

Cook bacon and prepare fillings

While potatoes roast (or using a skillet after roasting), cook the bacon in a skillet over medium heat until crisp, 8–10 minutes, turning as needed. Transfer to a paper towel–lined plate to drain and cool, then crumble or chop into small pieces.

Thinly slice the green onions, separating whites and light green from the dark green tops. Reserve dark green tops for garnish.

Divide about 1 to 1 1/2 tablespoons of shredded cheddar into each skin (total about 2 cups shredded). Add a sprinkle of crumbled bacon (about 1 to 1 1/2 tablespoons per skin) and a few sliced green onion whites/green as desired. Press filling lightly into each skin so cheese and bacon are distributed evenly.

Bake the filled potato skins in the preheated 425°F (220°C) oven for 8–12 minutes, or until the cheese is fully melted and bubbly and the skins are crisp.

Remove potato skins from the oven. Sprinkle with remaining shredded cheddar if you like extra cheese and return to the oven 1–2 minutes to melt, or simply top immediately.

Garnish with chopped dark green tops of the green onions (or chives) and any remaining crumbled bacon.

Serve hot with sour cream on the side for dipping (about 2 tablespoons sour cream per 2 skins).

Enjoy immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to crisp.