Potato Skins Recipe

Inspired by Skinner’s

Time1h 15m

Serves4

Homemade – covered with melted cheddar and bacon bits. Served with sour cream.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 400°F (200°C).
2
Prepare the Potatoes
Scrub the Russet potatoes under running water to clean them thoroughly. Pat them dry with a paper towel.
3
Bake the Potatoes
Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle salt and black pepper evenly on the surface. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender and a fork easily pierces through.
4
Cool and Cut Potatoes
Once baked, remove the potatoes from the oven and let them cool for about 10 minutes. Cut each potato in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato intact to make the skins sturdy.

5
Add Cheese and Bacon
Brush the insides of each potato skin with olive oil and sprinkle with salt and pepper. Fill each skin with shredded cheddar cheese and bacon bits.
6
Bake Again
Place the stuffed potato skins on a baking sheet and return them to the oven at 400°F (200°C) for an additional 10-15 minutes, or until the cheese is melted and bubbly.

7
Serve the Potato Skins
Remove the potato skins from the oven and let them cool for a few minutes. Serve hot with a dollop of sour cream on the side and sprinkle chopped chives on top for garnish.