Potato Skins Recipe

Preheat and scrub

Preheat the oven to 425°F (220°C). Scrub the russet potatoes under running water to remove dirt, then pat dry with a towel.

Season and bake whole potatoes

Rub each potato with about 2 teaspoons of olive oil (reserve remaining olive oil), then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on a baking rack set inside a rimmed baking sheet and bake for 45–60 minutes, until the skins are crisp and a skewer or fork inserted into the center meets little resistance.

Cool slightly and halve

Remove potatoes from the oven and let cool until safe to handle, about 10–15 minutes. Reduce oven temperature to 400°F (200°C). Slice each potato lengthwise to create 8 halves.

Scoop out flesh

Using a spoon, carefully scoop out most of the potato flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, soup) or discard.

Brush and season skins

Mix the remaining olive oil (approximately 1 tbsp) with melted butter, smoked paprika, and garlic powder. Brush the inside and outside of each potato skin with the flavored oil/butter mixture, then sprinkle a light pinch of kosher salt and black pepper over them.

Bake to crisp

Arrange potato skins cut-side-up on the baking sheet. Return to the oven and bake at 400°F (200°C) for 10 minutes, then flip skins cut-side-down and bake an additional 5–8 minutes until the edges are nicely crisped.

Fill with cheese and bacon

Remove skins from the oven and turn them cut-side-up. Divide shredded cheddar evenly among the 8 skins, sprinkling it into the scooped cavities. Scatter crumbled bacon over the cheese.

Melt cheese

Return the baking sheet to the oven and bake at 400°F (200°C) for 5–7 minutes, or until the cheese is fully melted and bubbly. For extra browning, switch the oven to broil for 1 minute—watch closely to avoid burning.

Finish and serve

Remove from oven. Dollop about 1 tablespoon of sour cream onto each potato skin (or serve sour cream on the side). Sprinkle sliced scallions and chopped chives (if using) over the top. Serve immediately while hot.