Potato Skins Recipe

Bake potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes and pat dry. Prick each potato several times with a fork. Rub each potato with 2 tbs olive oil and sprinkle with the kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender when pierced with a fork, about 45–60 minutes depending on size. Potatoes should have crisp skins.

Cool and halve

Remove potatoes from the oven and let cool for 10–15 minutes until they are cool enough to handle but still warm. Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to create sturdy shells. Reserve the scooped potato for another use (mashed potatoes) or discard.

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with melted unsalted butter (melt the 2 tbs) and sprinkle the interior with the garlic powder. Arrange skins cut side up on a baking sheet lined with foil or parchment. Bake for 10 minutes to set the butter, then flip skins cut side down and bake an additional 8–10 minutes until edges are very crisp.

While skins are crisping, 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, then crumble or chop into small pieces (about 1/2-inch).

Remove potato skins from the oven, flip them cut side up, and evenly divide the shredded sharp cheddar among the skins (about 2–3 tablespoons per skin). Sprinkle the crumbled bacon evenly over the cheese.

Return the filled skins to the oven and bake at 450°F (230°C) until the cheese melts and starts to bubble, about 5–7 minutes.

While skins are finishing, finely chop the fresh chives and thinly slice the green onions (if using). Stir a pinch of smoked paprika into the sour cream if you like a hint of smokiness.

When the potato skins are done, remove from the oven. Spoon about 1 tablespoons of sour cream onto each skin (adjust to taste). Sprinkle with chopped chives and a little green onion if using. Optionally dust with a light sprinkle of smoked paprika for color and flavor.

Serve immediately while hot and crispy. Provide extra sour cream and napkins. Leftovers can be refrigerated up to 2 days; reheat in a 375°F (190°C) oven until warmed and crisp.