Potato Skins Recipe

preheat

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on it if available.

Scrub the russet potatoes well and pat dry. Pierce each potato a few times with a fork to allow steam to escape.

Rub each potato with olive oil and sprinkle with kosher salt and black pepper. Place on the prepared rack or directly on the baking sheet.

Bake potatoes for 50–60 minutes, until skins are crisp and a skewer or fork slides easily into the center. Cooking time depends on potato size.

Remove potatoes from oven and let cool until they are comfortable to handle, about 10 minutes.

Reduce oven temperature to 425°F (220°C) while you prepare the rest.

Cook the bacon: While the potatoes bake, place bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until crisp, about 8–12 minutes. Transfer to a paper towel–lined plate to drain and cool, then chop into small pieces.

Slice the cooled potatoes in half lengthwise. Using a spoon, scoop out and reserve most of the flesh, leaving about 1/4 inch of potato attached to the skin so the skins hold their shape. Reserve scooped potato for another use (mashed potatoes, etc.).

Brush the inside and outside of each potato skin with melted butter (you can use a pastry brush or spoon). This helps them crisp and adds flavor.

Arrange potato skins skin-side down on the prepared baking sheet. Sprinkle the interior lightly with a pinch of smoked paprika if using.

Combine cheeses: in a bowl, mix the Parmesan, shredded cheddar, and shredded Monterey Jack until evenly combined. Reserve about 2 tablespoons of the Parmesan for finishing.

Fill each potato skin: divide the cheese mixture evenly among the 8 potato halves, placing it into the scooped cavities. Top each with equal portions of chopped bacon (about 1 tablespoon per half).

Bake the filled skins at 425°F (220°C) for 10–12 minutes, until the cheese is melted and bubbly and edges of the skins are crisping further.

Optional broil: For extra color, switch oven to broil and broil 1–2 minutes, watching carefully to prevent burning.

Remove from oven and garnish with sliced scallions (reserve a small amount of scallion for the dipping sauce if desired) and the reserved grated Parmesan.

While the skins are in the oven for the final bake, make the Cajun sour cream: in a small bowl combine sour cream, lemon juice, Cajun seasoning, hot sauce (if using), salt, and black pepper. Stir until smooth and taste; adjust seasoning or hot sauce to preference.

Chill the sauce briefly if time allows (5–10 minutes) so flavors meld. Transfer to a serving bowl.

Arrange potato skins on a platter. Serve hot with a bowl of Cajun sour cream alongside. Garnish with extra chopped scallions and a light dusting of smoked paprika if desired.

Leftovers: store cooled potato skins and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat skins in a 375°F (190°C) oven for 8–10 minutes to re-crisp.