Jammer Potato Skins Recipe

Bake potatoes

Preheat the oven to 400°F (200°C). Scrub the russet potatoes well and pat dry. Prick each potato a few times with a fork. Rub each potato with 2 tablespoons olive oil (divide evenly) and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet and bake until tender, about 50–60 minutes depending on size. Potatoes are done when a paring knife slides in easily.

Cool and halve

Remove potatoes from the oven and let cool until they are safe to handle, about 10–15 minutes. Cut each potato lengthwise into halves. Using a spoon, carefully scoop out the flesh leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve the scooped potato flesh for another use (or mix into mashed potatoes).

Crisp the skins

Increase oven temperature to 425°F (220°C). Brush the inside and outside of each potato skin with the remaining olive oil and sprinkle lightly with salt and pepper. Place skins cut-side up on a baking sheet and bake for 10 minutes, then flip and bake 5 more minutes until edges are crisp. Remove from oven and set aside.

Prepare filling

In a medium bowl combine the grated cheddar and smoked gouda, chopped cooked bacon, sliced scallions (reserve a tablespoon of scallions for garnish), and chopped pickled jalapeños. In a small bowl whisk together the mayonnaise, Dijon mustard, and Worcestershire sauce. Pour the dressing over the cheese mixture and toss until evenly coated.

Fill skins

Spoon the cheese-and-bacon mixture into each prepared potato skin, packing it lightly so each skin is well filled but not overflowing. Arrange the filled skins on the baking sheet cut-side up.

Melt cheese

Return the filled potato skins to the oven at 425°F (220°C) and bake 8–10 minutes, or until the cheese is melted and bubbling and the filling is hot. If you want a browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove the skins from the oven and let rest 2 minutes. Dollop about 1–2 teaspoons of sour cream onto each skin (or serve sour cream on the side). Sprinkle the reserved scallions and chopped chives over the top, and add a few drops of hot sauce to taste if desired. Serve warm.