Irish Potato Skins Recipe
Irish Cheddar Cheese, Apple Wood Bacon, Green Onions, Sour Cream
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Ingredients
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Potatoes & finishing
Filling & toppings
Method
Potatoes & finishing
- 1
Preheat and prepare potatoes
Preheat oven to 400°F (200°C). Scrub the russet potatoes thoroughly and pat dry.
- 2
Bake potatoes
Rub each potato lightly with 1 tbs olive oil and sprinkle with half of the kosher salt. Place directly on oven rack or on a baking sheet and bake until skins are crisp and a skewer slides in easily, about 45–55 minutes depending on size.
- 3
Cool and halve
Remove potatoes from oven and let cool until you can handle them, about 10–15 minutes. Cut each potato in half lengthwise. Use a spoon to scoop out and reserve the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to form sturdy shells. Reserve scooped potato for another use or mash later.
- 4
Brush with butter and season
Brush the inside and outside of each potato skin with the remaining 1 tbs olive oil and melted butter. Season the inside lightly with the remaining kosher salt and the black pepper. Place skins cut-side up on a baking sheet.
- 5
Crisp skins
Return potato skins to the oven and bake at 400°F (200°C) for 8–10 minutes to dry and firm up. Remove from oven and proceed to fill.
Filling & toppings
- 6
- 7
Fill with cheese
Divide shredded Irish cheddar evenly among the potato skins, mounding the cheese into the cavities so each gets about 2–3 tablespoons (roughly 2–3 tbsp melted cheese per skin).
- 8
Melt cheese
Return the filled potato skins to the oven (or use the broiler) and bake at 400°F (200°C) for 5–8 minutes, or broil on high 1–2 minutes, until cheese is fully melted and beginning to brown. Watch closely if broiling to avoid burning.
- 9
Top and garnish
Remove potato skins from oven. Sprinkle the crumbled applewood bacon over the melted cheese, then scatter the thinly sliced green onions across the skins. Add small dollops of sour cream (about 1 teaspoon to 1 tablespoon each, to taste) on top of each skin. If using, dust a light pinch of smoked paprika over the sour cream for color and hint of smoke.
- 10