📝 About This Recipe
Elevate your brunch spread with these golden, triple-baked potato skins that strike the perfect balance between a rustic comfort food and a sophisticated side dish. Each shell is brushed with a garlic-infused butter and baked until shatteringly crisp, then filled with melted sharp cheddar and smoky bacon crumbles. Finished with a cooling dollop of chive-flecked sour cream, these skins offer a delightful textural contrast that pairs beautifully with soft-scrambled eggs or a classic Benedict.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed clean and dried thoroughly)
- 2 tablespoons Extra Virgin Olive Oil (for coating the skins)
- 1 teaspoon Kosher Salt (plus more for seasoning)
The Filling
- 4 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 6 slices Thick-cut Bacon (cooked until crispy and crumbled)
Chive Crema & Garnish
- 3/4 cup Sour Cream (full fat preferred)
- 1/4 cup Fresh Chives (finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (to brighten the cream)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prick the scrubbed potatoes several times with a fork to allow steam to escape.
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2
Rub the outside of the potatoes with olive oil and a generous pinch of kosher salt. Place them directly on the oven rack and bake for 50-60 minutes until the skin is crisp and the insides are tender when pierced with a knife.
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3
Remove potatoes from the oven and let them cool for about 10 minutes until they are safe to handle.
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4
While potatoes cool, whisk together the melted butter, garlic powder, and smoked paprika in a small bowl.
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5
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about a 1/4-inch thick shell of potato against the skin. (Save the scooped potato for mashed potatoes later!)
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6
Increase oven temperature to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack for maximum air circulation.
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7
Brush the insides and outsides of the potato shells with the seasoned garlic butter. Place them skin-side up on the baking sheet.
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8
Bake for 8 minutes, then flip the potatoes over and bake for another 8 minutes until the edges are golden brown and bubbling.
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9
Remove from oven and fill each hollow with a generous amount of shredded cheddar cheese and the crumbled bacon.
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10
Return to the oven for 3-5 minutes, or until the cheese is completely melted and slightly gooey.
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11
In a small mixing bowl, stir together the sour cream, lemon juice, half of the minced chives, and black pepper.
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12
Transfer the hot potato skins to a serving platter. Top each with a dollop of the chive crema and a final sprinkle of the remaining fresh chives.
💡 Chef's Tips
Choose Russet potatoes specifically as their thick skins hold up best to the scooping and double-baking process. Always shred your own cheese; pre-shredded varieties are coated in potato starch which prevents a smooth, luxurious melt. For the ultimate crunch, use a wire cooling rack set over your baking sheet to allow hot air to crisp the bottom of the skins. Don't discard the potato flesh! Store it in an airtight container for a quick breakfast hash or gnocchi the following day. If you want a spicy kick, add a tiny pinch of cayenne pepper to the garlic butter mixture.
🍽️ Serving Suggestions
Serve alongside soft-poached eggs and a drizzle of Hollandaise for a 'Deconstructed Benedict' vibe. Pair with a crisp, dry Prosecco or a spicy Bloody Mary to cut through the richness of the cheese and bacon. Accompany with a simple arugula salad tossed in lemon vinaigrette to provide a peppery, fresh contrast. Offer a side of hot honey for those who enjoy a sweet-and-savory flavor profile. Great as a shared appetizer for a brunch party alongside a platter of fresh seasonal fruit.