Potato Skins Recipe

Time1h 15m

Serves4

Crispy potato skins topped with bacon, scallions and melted jack cheddar cheese with a drizzle of ranch on top. Served with sour cream.

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Ingredients

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1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly, then dry them with a towel. Prick each potato a few times with a fork and rub them with olive oil. Sprinkle with salt and pepper.
2
Bake Potatoes
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork. Remove from oven and let cool slightly.
3
Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels, then chop into small pieces.
4
Prepare the Potato Skins
Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon, scoop out most of the flesh, leaving a thin layer of potato on the skin. Brush the insides with olive oil and sprinkle with salt and pepper.
5
Bake the Skins
Place the potato halves skin-side down on a baking sheet. Bake in the oven for an additional 10-15 minutes until they are crispy.
6
Add Toppings
Remove the potato skins from the oven, sprinkle with shredded jack cheddar cheese and the chopped bacon. Return to the oven for another 5-7 minutes until the cheese is melted.
7
Garnish and Serve
Remove from the oven and garnish with chopped scallions. Drizzle with ranch dressing and serve with a side of sour cream.