Smokehouse Potato Skins Recipe

Clean and bake potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water and dry thoroughly. Pierce each potato several times with a fork. Rub each potato with 2 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Place directly on the oven rack or on a rimmed baking sheet and bake 45–60 minutes, until the skins are crisp and an inserted knife meets little resistance. Remove and let cool slightly until safe to handle, about 15 minutes.

Scoop out flesh

Lower oven to 400°F (200°C). Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh leaving a 1/4-inch (6 mm) shell of potato attached to the skin. Reserve the scooped potato flesh in a bowl for the filling. Place the hollowed potato skins cut-side up on a rimmed baking sheet lined with parchment or foil. Brush the inside of each skin with a bit of olive oil if desired and season lightly with salt and pepper.

Cook and crisp bacon

Preheat a large skillet over medium heat. In a small bowl mix 1 tablespoon brown sugar and 1 teaspoon smoked paprika. Lay bacon slices in the skillet (in batches if necessary) and cook until about 2/3 done and beginning to brown, 3–5 minutes per side depending on thickness. Sprinkle the brown sugar and smoked paprika mixture on the bacon during the last minute of cooking; allow it to caramelize gently. Transfer bacon to a paper towel-lined plate and let cool, then chop into 1/2-inch pieces.

Combine filling

In a medium saucepan over low heat melt 3 tablespoons unsalted butter. Add the reserved potato flesh and mash with a potato masher or fork until mostly smooth. Stir in 1 cup whole milk, 1 cup sour cream, 2 cups shredded sharp cheddar, 1 cup shredded smoked gouda, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Continue to cook on low, stirring frequently, until cheeses melt and mixture is creamy and cohesive, about 3–5 minutes. Taste and adjust seasoning.

Fill skins

Spoon or pipe the cheese-potato filling back into each potato skin, mound slightly. Reserve about 1/4 cup of the shredded cheddar to sprinkle on top after baking. Scatter the chopped smoked bacon evenly across the filled skins.

Bake to meld and brown

Bake the filled potato skins at 400°F (200°C) until the filling is hot and the tops are bubbly and beginning to brown, 12–15 minutes. Remove from oven and immediately sprinkle the reserved 1/4 cup cheddar and the extra 1/2 cup cheddar across the skins so it melts from residual heat (or return to oven 1–2 minutes if needed).

Top each potato skin with a small dollop (about 1 tablespoon) of sour cream, a sprinkle of sliced scallions and chopped chives. If you like extra smoke or heat, add a few drops of hot sauce. Serve warm.