Summer House Potato Skins Recipe

Preheat and prep potatoes

Preheat oven to 400°F (200°C). Scrub the russet potatoes well and pat dry. Pierce each potato 2–3 times with a fork to allow steam to escape during baking.

Bake whole potatoes

Rub potatoes with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Place directly on an oven rack or on a baking sheet lined with foil and bake for 45–60 minutes, until a skewer or fork meets little resistance and skins are crisp. Baking time will vary by potato size; medium potatoes generally take about 50 minutes.

Cook bacon

While potatoes bake, cook the bacon. Preheat a skillet over medium heat and lay bacon slices in a single layer. Cook until crisp, about 8–10 minutes, flipping as needed. Transfer to a paper towel–lined plate to drain and cool, then chop into small pieces. Alternatively bake bacon on a rimmed sheet at 400°F for 15–18 minutes for consistent crispness.

Shred cheese and slice scallions

Grate or shred 2 cups sharp cheddar if not pre-shredded. Trim roots and any wilted ends off scallions and thinly slice on the bias; reserve some of the green tops for garnish.

Cool and halve potatoes

When potatoes are done, remove from oven and let cool for 10–15 minutes until cool enough to handle but still warm. Cut each potato in half lengthwise.

Scoop and season

Scoop out most of the hot potato flesh from each half, leaving about 1/4 inch of potato attached to the skin to keep structure. Reserve scooped potato for another use (mashed potatoes, soups). Brush the inside and outside of each shell lightly with the softened butter and sprinkle a little garlic powder (divide 1 tsp among shells).

Crisp potato shells

Increase oven temperature to 425°F (220°C). Arrange potato skins shell-side down on a baking sheet. Bake for 8–12 minutes until edges begin to brown and the insides get slightly crisp.

Fill with cheese and bacon

Remove baking sheet from oven. Divide shredded cheddar among the potato shells, packing some into each cavity (about 2–3 tbs cheese per shell, roughly 2 cups total across 12 halves). Sprinkle the chopped bacon evenly over the cheese.

Melt cheese

Return the baking sheet to the oven and bake 3–6 minutes more, until cheese is fully melted and bubbling. For browned tops, switch to the broiler for 1–2 minutes, watching closely to avoid burning.

Finish and garnish

Remove potato skins from oven. Dollop or pipe sour cream (about 1–2 tsp each) onto each skin or serve sour cream on the side for guests to add. Garnish with sliced scallions and optional chopped parsley. If desired, finish with a few drops of hot sauce on each or to taste.