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Ingredients
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Bacon Skins
Method
Bacon Skins
Prepare and bake potatoes
Preheat the oven to 400°F (205°C). Scrub the russet potatoes and pat dry. Pierce each potato several times with a fork. Rub each potato with 2 tbsp olive oil divided evenly and sprinkle with kosher salt and black pepper. Place directly on a wire rack set over a rimmed baking sheet and bake for 45–60 minutes, until skins are crisp and a knife inserted into the center meets little resistance. Oven times vary with potato size—use a fork to test doneness.
Cook bacon
While potatoes bake, lay bacon strips on a rimmed baking sheet lined with foil or parchment and place another sheet on top to prevent curling, or cook in a skillet over medium heat. Bake at 400°F (205°C) for 12–18 minutes (or pan-fry 6–8 minutes per side) until crispy. Transfer bacon to a paper towel–lined plate to drain and cool, then crumble into small pieces. Reserve bacon fat if desired for additional flavor.
Cool and halve potatoes
When potatoes are cool enough to handle (10–15 minutes), slice each potato lengthwise. Using a spoon, carefully scoop out the majority of the flesh, leaving about 1/8–1/4 inch of potato attached to the skin so the shell holds its shape. Reserve scooped potato for another use (or mash with butter).
Season and crisp skins
Brush the inside (and optionally the outside) of each potato skin with softened butter, then sprinkle garlic powder and smoked paprika evenly over the skins. Arrange the skins cut-side up on the baking sheet. Increase oven temperature to 425°F (220°C). Bake the hollowed skins for 8–10 minutes to crisp and warm through.
Fill with cheese and bacon
Remove skins from oven. Divide the grated cheddar evenly among the potato skins, filling each generously. Sprinkle the crumbled bacon over the cheese. Return to the oven and bake for 4–6 minutes more, until the cheese is melted and bubbly and edges are lightly browned.
Prepare scallion-sour cream garnish
While the filled skins bake, thinly slice the scallions (both white and green parts). Chop the fresh chives, if using. In a small bowl, mix the sour cream with half of the sliced scallions and a pinch of salt and pepper to taste. Reserve remaining scallions for garnish.
Assemble and serve
Remove potato skins from the oven and let rest 1–2 minutes. Top each skin with a dollop (about 1 tbsp) of the scallion-sour cream mixture, sprinkle remaining sliced scallions and chopped chives over the tops, and add any extra crumbled bacon if desired. Serve immediately while hot as a starter. Makes about 8 servings (2 halves per person).