Potato Skins Recipe

Preheat and wash

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water to remove dirt; pat dry with a towel.

Prick each potato several times with a fork. Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper.

Place potatoes directly on the middle oven rack (put a foil-lined sheet on the rack below to catch drips) and bake 45–60 minutes, until skins are crisp and a skewer or fork meets little resistance. Timing depends on potato size; test with a fork.

While potatoes bake, cook the bacon. Place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–12 minutes). Alternatively, lay bacon on a baking sheet and bake at 400°F (205°C) for 15–20 minutes. Drain on paper towels and cool.

When cool, chop bacon into small pieces. Finely slice green onions (both white and green parts); reserve 2 teaspoons of the green part for garnish if desired.

Shred the cheddar-jack cheese if not pre-shredded.

When potatoes are cool enough to handle (about 5–10 minutes), cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving approximately 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, soup).

Brush the inside and outside of each potato skin with melted butter. This helps crisp and flavor the skins.

Place potato skins skin-side down on a baking sheet. Fill each cavity with shredded cheddar-jack cheese (about 2–3 tablespoons per half) and sprinkle chopped bacon evenly over the cheese.

Return the filled potato skins to the oven on the upper rack and bake at 425°F (220°C) for 8–12 minutes, or until cheese is fully melted and bubbling and edges of skins are crisp.

Switch the oven to broil (if desired) for the last 1–2 minutes to get the tops lightly golden — watch carefully to avoid burning.

Remove potato skins from oven. Top with sliced green onions and sprinkle the reserved green onion/chive garnish if using.

Serve hot with a side bowl of sour cream (about 1 cup) for dipping. Offer extra bacon or cheese on the side if desired.