Potato Skins Recipe

Preheat

Preheat the oven to 400°F (200°C). Position a rack in the center.

Wash and scrub the russet potatoes thoroughly. Dry with a towel.

Prick each potato a few times with a fork to allow steam to escape.

Rub each potato with the olive oil, then sprinkle with kosher salt and black pepper. Place the potatoes on a baking sheet (use foil for easier cleanup) spaced so air can circulate.

Bake whole potatoes for 45–60 minutes, until skins are crisp and a paring knife easily pierces the center. Time will vary by potato size; check at 45 minutes.

Remove potatoes from the oven and let cool until they are comfortable to handle, about 10–15 minutes.

Cut each potato in half lengthwise. Using a spoon, carefully scoop out the majority of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to keep structure. Reserve scooped potato for another use (or mix into filling if desired).

Brush the inside of each potato skin with a little melted butter (from the filling section) or olive oil and season lightly with a pinch of salt and pepper.

Place the hollowed potato skins back on the baking sheet, skin side down and flesh side up. Return to the oven and bake for 8–10 minutes to crisp the skins and set the edges.

While potatoes bake, cook the bacon: lay bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crispy, 8–12 minutes. Alternatively, bake bacon on a sheet pan at 400°F (200°C) for 15–20 minutes. Transfer cooked bacon to a paper towel-lined plate to drain, then chop into small pieces.

Grate the sharp cheddar cheese if not pre-shredded. Measure 2 cups for the filling/topping and reserve optional extra.

In a small bowl, mix the sour cream, garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tablespoon of chopped chives until smooth. This will be used as a dollop topping after baking.

Remove the pre-crisped potato skins from the oven. Evenly divide the chopped bacon among the skins, placing some into each cavity (about 1–2 tablespoons of bacon per skin, depending on size).

Top each bacon-filled skin with shredded cheddar, distributing the 2 cups evenly so each skin has a generous mound of cheese.

Return the filled skins to the oven and bake at 400°F (200°C) for 6–8 minutes, or until the cheese is fully melted and bubbly and the edges of the skins are crisp.

If you want the cheese to brown slightly, switch the oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Remove potato skins from the oven and let cool for 2 minutes. Add a small dollop (about 1 teaspoon) of the sour cream mixture to each skin or serve sour cream on the side.

Sprinkle the remaining chopped chives and optional extra cheddar over the skins for garnish. Serve warm.

For extra presentation, sprinkle the additional 1 tablespoon chives and 1/4 cup extra shredded cheddar on top immediately before serving.