Potato Skins Recipe

preheat and prep

Preheat oven to 425°F (220°C). Scrub potatoes well and pat dry.

Pierce each potato a few times with a fork then rub with olive oil, kosher salt, and black pepper to coat evenly.

Place potatoes directly on a baking rack set over a sheet pan (or on a lined baking sheet) and roast for 45–55 minutes, until skins are crisp and a skewer inserted reaches the center easily.

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

Cut each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4 inch of potato attached to the skin so the skins keep their shape. Reserve the scooped potato for the mashed potato component.

Brush the insides and outsides of the hollowed skins with a little additional olive oil (about 1 tbs total) and return them to the oven, skin-side up on a baking sheet, for 8–10 minutes to further crisp. Flip skins skin-side down and bake another 3–5 minutes until deeply crisp. Remove and set aside.

Place the reserved scooped potato flesh into a medium saucepan or bowl. If the scooped amount is less than needed for a creamy texture, you may use 1–2 additional roasted potato halves scooped to reach about 2 cups mashed potato volume.

Warm the milk and butter together until butter melts (microwave or gently on the stove). Add to the potato flesh along with the softened cream cheese, salt, and pepper.

Mash with a potato masher or beat with a hand mixer to a smooth, creamy consistency. Taste and adjust seasoning. If too thick, add up to 2 tbs more milk.

Transfer mashed potatoes to a piping bag or a zipper bag with the corner snipped for neat filling; alternatively use a spoon.

Lower oven temperature to 375°F (190°C) and arrange the crisp potato skins on a baking sheet, skin-side down.

Pipe or spoon about 1–2 tablespoons of the creamy mashed potatoes into each potato skin, spreading slightly but leaving room for cheese.

Top each filled skin with a generous sprinkle of shredded cheddar (about 2 tablespoons per skin) and scatter chopped bacon evenly across.

Bake filled skins in the 375°F oven for 8–10 minutes, or until cheese is melted and bubbly and edges are hot.

Remove potato skins from oven and let rest 2 minutes. Dollop about 1 teaspoon of sour cream on each skin (or serve sour cream on the side for dipping).

Drizzle or serve ranch dressing on the side. Sprinkle sliced chives over the potato skins and finish with a light dusting of smoked paprika if using.

Serve immediately while hot. Provide extra sour cream and ranch for dipping.