Roadhouse Skins Recipe

Preheat & wash

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

Season and bake whole potatoes

Prick each potato several times with a fork. Rub each potato with the 2 tbs olive oil, then sprinkle evenly with 1 tbs kosher salt and 1 tsp freshly ground black pepper. Place potatoes directly on the oven rack or on a rimmed baking sheet lined with foil. Bake for 45–60 minutes, until skins are crisp and a skewer or knife slides into the center with little resistance.

Cool and halve

Remove potatoes from the oven and let cool until you can handle them safely, about 10 minutes. Cut each potato lengthwise and carefully scoop out the flesh, leaving about 1/4 inch (0.6 cm) of potato attached to the skin so the skins hold shape. Reserve scooped potato flesh for another use (or mash into buttered mashed potatoes).

Prepare skins for crisping

Increase oven temperature to 450°F (230°C). Lightly brush the inside of each potato skin with the softened butter (use about 1/2 tbs per skin), sprinkle the garlic powder and smoked paprika evenly among the skins, and season lightly with additional salt and pepper to taste.

Bake until crisp

Arrange skins, cut side up, on a baking sheet. Bake at 450°F (230°C) for 10–15 minutes until the edges turn deep golden and the butter has infused the skins. Flip skins cut side down and bake 5 minutes more to crisp the outsides (optional for extra crunch). Remove from oven and lower temperature to 400°F (200°C) for filling stage.

Cook bacon

While skins crisp, lay the 8 bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes) or bake on a foil-lined sheet at 400°F (200°C) for 15–20 minutes. Transfer to paper towels to drain, then crumble or chop into bite-sized pieces.

Fill skins

Turn the oven to 425°F (220°C). Generously fill each prepared skin with crumbled bacon, then top with the grated sharp cheddar, dividing the 2 cups evenly among the 16 halves (about 2 tbsp per half).

Melt cheese

Return filled skins to the oven and bake 6–8 minutes, or until cheese is fully melted and bubbly. For browned tops, switch to the broiler for 1–2 minutes, watching closely to prevent burning.

Assemble toppings

Remove skins from oven. Dollop about 1 tsp of sour cream on each skin (total about 1 cup divided), sprinkle with sliced green onions and chives, and grind the remaining 1/2 tsp black pepper over the platter. If using, add sliced pickled jalapeños for heat and drizzle barbecue sauce lightly over some skins for the roadhouse effect.

Serve

Arrange the Roadhouse Skins on a serving platter and serve warm as an appetizer or side. Leftovers keep refrigerated up to 48 hours; reheat in a 375°F (190°C) oven until warmed through and crisp.