📝 About This Recipe
A quintessential American pub classic reimagined with a focus on maximum crunch and gourmet flair. These skins are twice-baked to achieve a glass-like crispness on the outside while remaining fluffy and savory on the inside. Topped with sharp aged cheddar, smoky uncured bacon, and a zingy chive crema, they offer a sophisticated, gluten-free indulgence perfect for game days or elegant appetizers.
🥗 Ingredients
The Potatoes
- 6 medium Russet Potatoes (scrubbed clean and patted dry)
- 3 tablespoons Extra Virgin Olive Oil (for coating the skins)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Smoked Paprika (for a hint of earthiness)
The Filling & Toppings
- 1.5 cups Sharp Cheddar Cheese (freshly grated for better melting)
- 6 slices Thick-Cut Bacon (cooked until crispy and crumbled)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Garlic Powder
Garnish & Crema
- 1/2 cup Sour Cream (full fat recommended)
- 3 tablespoons Fresh Chives (finely minced)
- 2 pieces Green Onions (thinly sliced on a bias)
- 12 slices Pickled Jalapeños (optional, for heat)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Pierce each scrubbed potato several times with a fork to allow steam to escape during the initial bake.
-
2
Rub the potatoes lightly with 1 tablespoon of olive oil and a pinch of salt. Place them directly on the center oven rack and bake for 45-55 minutes, or until the skin is crisp and the center is tender when pierced with a knife.
-
3
While the potatoes bake, cook the bacon in a skillet over medium heat until very crispy. Drain on paper towels and crumble into small bits.
-
4
Remove the potatoes from the oven and let them cool for about 10 minutes until they are safe to handle.
-
5
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about a 1/4-inch thick shell of potato attached to the skin. Save the scooped potato for mash or another recipe!
-
6
Increase the oven temperature to 450°F (230°C). Line a large baking sheet with parchment paper or a wire rack for maximum airflow.
-
7
In a small bowl, whisk together the melted butter, remaining 2 tablespoons of olive oil, garlic powder, and smoked paprika.
-
8
Brush the butter mixture generously over both the insides and outsides of the potato shells. Sprinkle the insides with a little extra kosher salt.
-
9
Place the shells cut-side down on the baking sheet and bake for 10 minutes. Flip them over and bake for another 5-8 minutes until the edges are golden brown and bubbling.
-
10
Remove from the oven and fill each hollow with a generous amount of shredded cheddar cheese and the crumbled bacon bits.
-
11
Return to the oven for 3-5 minutes, or until the cheese is completely melted and starting to brown slightly.
-
12
Transfer the hot potato skins to a serving platter. Top each with a dollop of sour cream, a sprinkle of fresh chives, and sliced green onions.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch content and thick skins make them the only choice for a truly crispy result. Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly. For an extra-crispy exterior, bake the shells on a wire rack set over a baking sheet to allow hot air to circulate underneath. Don't over-scoop! Leaving a thin layer of potato provides the structural integrity needed to hold all those delicious toppings. If you like spice, add a dash of cayenne pepper to the butter-oil mixture before brushing the skins.
🍽️ Serving Suggestions
Pair with a cold Gluten-Free Pale Ale or a crisp dry cider to cut through the richness of the cheese. Serve alongside a fresh garden salad with a lemon vinaigrette for a balanced meal. Offer a side of spicy buffalo sauce or ranch dressing for dipping. These make an excellent side dish for grilled steak or BBQ ribs. For a party, serve them on a wooden board with extra pickled jalapeños and salsa on the side.