Potato Skins Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Scrub the potatoes well and pat dry. Prick each potato once with a fork to release steam during roasting.

Toss the whole potatoes with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper so they are evenly coated.

Place potatoes on a rimmed baking sheet in a single layer and roast 45–55 minutes, or until skins are crisp and an instant-read thermometer inserted into the center reads 205°F (96°C). Cooking time depends on potato size; use the thermometer or a fork to check for tenderness.

Remove potatoes from oven and let cool until they are cool enough to handle but still warm, about 10 minutes.

Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about a 1/4-inch (6 mm) shell so the skins hold their shape. Reserve the scooped potato for another use or discard.

Brush the inside and outside of each potato skin lightly with the remaining olive oil or melted butter (reserve butter quantity below), and return skins to the baking sheet, skin side down. Bake 8–10 minutes to further crisp the shells, then turn skin side up and bake another 4–6 minutes until golden and extra-crispy. Remove from oven.

While skins crisp, make the filling: in a medium bowl, mash the softened cream cheese with 3 tbs unsalted butter until smooth. Stir in 1 cup sour cream, 1 cup grated sharp cheddar, 3 tbs chopped chives, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until well combined and creamy. Taste and adjust seasoning if needed.

Spoon or pipe (using a zip-top bag with a corner snipped) the creamy filling into each warm potato skin, dividing it evenly among the 16 halves. Smooth tops lightly with the back of a spoon.

If you prefer the cheese melted, return filled skins to the oven at 400°F (200°C) for 3–4 minutes until the cheddar is just melted and filling is warmed through. Remove and let cool slightly (2–3 minutes).

Just before serving, top each filled potato skin with about 1/4 tsp of caviar (divide 4 tbs across 16 halves). Place the roe gently in the center of the filling so the pearls remain intact and glossy.

Garnish each potato skin with a few microgreens or a pinch of additional chopped chives and, if desired, a tiny squeeze of lemon from the wedges. Serve immediately so the caviar is cool and the skins are warm and crisp.

Serve 2–3 potato skins per person as an appetizer (adjust quantity by appetite).