Cheesy Bacon Potato Skins Recipe

Bake potatoes

Preheat the oven to 400°F (200°C). Scrub the russet potatoes, pat dry, then prick each potato twice with a fork. Rub with a little oil (optional) and place directly on the oven rack or a baking sheet. Bake 45–60 minutes until the skins are crisp and the flesh is tender when pierced with a knife.

Cool and halve

Remove potatoes from oven and let cool until safe to handle, about 10 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use.

Season skins

Brush the inside and edges of each potato skin with melted butter and season the inside with 1 tsp kosher salt divided among skins and 1/2 tsp black pepper divided among skins.

Fry or bake skins

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C) for frying. Fry the potato skins in batches, skin-side down, for 2–3 minutes until edges are golden and crisp. Drain on paper towels and transfer to a baking sheet. (Alternative: to avoid frying, place skins on a baking sheet, brush with oil, and roast at 425°F/220°C for 12–15 minutes until crisp.)

Prepare the dip while potatoes bake. Finely chop fresh spinach (or use thawed, well-drained frozen spinach). In a small bowl, stir together 2 tbsp softened cream cheese, 1 tbsp mayonnaise, 1/2 tsp minced garlic, 1 tbsp grated Parmesan, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Fold in the chopped spinach. Taste and adjust seasoning. The dip should be thick but spreadable.

Preheat oven broiler (or set oven to 450°F/230°C if no broiler) and arrange a rack about 6 inches from the heat source.

Place the crisped potato skins on a baking sheet, open side up. Spoon about 1 rounded tablespoon of the prepared spinach dip into each skin and spread evenly across the bottom.

Combine shredded sharp cheddar (1 cup) and shredded mozzarella (1/2 cup) in a small bowl. Divide the cheese mixture evenly among the four potato skins, sprinkling so each has about 3/4 cup total cheese (packed). Top each with crumbled bacon (1 slice each) and a sprinkle of diced red onion (about 1 tbsp per skin).

Broil the filled skins for 2–4 minutes until the cheese is melted and bubbly and edges begin to brown. Watch closely to avoid burning.

Remove potato skins from the oven. Dollop about 1 to 1.5 tablespoons sour cream onto each skin (total 1/2 cup divided). Garnish with thinly sliced scallions and a light dusting of smoked paprika (optional).

Let rest 1–2 minutes, then serve hot. These are best eaten immediately while cheese is molten and skins are crispy.