Potato Skins Recipe

clean and bake

Preheat oven to 400°F (200°C). Scrub the russet potatoes thoroughly under running water to remove dirt. Dry with a towel. Pierce each potato 4–6 times with a fork to vent steam.

Rub each potato lightly with 1 tablespoon of olive oil total (reserve remaining oil for skins) and sprinkle with a little kosher salt. Place potatoes directly on the oven rack or on a baking sheet and bake 50–60 minutes until the skins are crisp and a skewer or knife inserted into the center meets little resistance. Remove from oven and let cool until manageable, about 15 minutes.

When cool enough to handle, cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin so the shell keeps its shape. Reserve scooped potato for another use (or mash later).

Increase oven temperature to 450°F (230°C). In a small bowl combine the remaining 2 tablespoons olive oil, softened butter, garlic powder, smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper.

Brush the inside and outside of each potato skin with the seasoned oil/butter mixture. Arrange skins cut-side down on a rimmed baking sheet. Roast for 10 minutes, then flip cut-side up and roast another 8–10 minutes until very crisp and golden at the edges.

While skins crisp in the oven, cook the bacon: place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small pieces.

Remove potato skins from the oven. Sprinkle the inside of each skin with grated cheddar (about 1–2 tablespoons per skin). Return to the oven for 3–5 minutes until cheese melts and bubbles.

Top each melted cheese-filled skin with crumbled bacon (about 1–2 tablespoons per skin), a dollop of sour cream (about 1 tablespoon), and a sprinkle of sliced scallions and chopped chives. Finish with additional black pepper or hot sauce to taste if desired.

Arrange potato skins on a platter and serve immediately while hot and crisp. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.