📝 About This Recipe
A quintessential American bar-food classic, these potato skins are the ultimate expression of comfort. By double-baking the shells, we achieve a shatteringly crisp exterior that contrasts beautifully with a molten layer of sharp cheddar and smoky bacon. Finished with a cooling dollop of sour cream and fresh chives, they are the perfect balance of texture and savory indulgence.
🥗 Ingredients
The Potatoes
- 6 medium Russet Potatoes (scrubbed and dried thoroughly)
- 2 tablespoons Extra Virgin Olive Oil (for coating the skins)
- 1 teaspoon Kosher Salt (to season the exterior)
The Filling and Toppings
- 6 slices Thick-Cut Bacon (cooked until crispy and crumbled)
- 1.5 cups Sharp Cheddar Cheese (freshly grated)
- 3 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/2 cup Sour Cream (full fat preferred)
- 2 tablespoons Fresh Chives (finely chopped)
- 2 pieces Green Onions (thinly sliced on a bias)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prick the scrubbed Russet potatoes several times with a fork to allow steam to escape.
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2
Rub the potato skins lightly with 1 tablespoon of olive oil and a pinch of salt. Place them directly on the center oven rack and bake for 50-60 minutes, or until the skins are crisp and a knife slides easily into the center.
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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.
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4
Remove the potatoes from the oven and let them cool for about 10-15 minutes until they are safe to handle.
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5
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4-inch of potato attached to the skin to provide structural integrity.
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6
Increase the oven temperature to 450°F (230°C). In a small bowl, whisk together the melted butter, garlic powder, smoked paprika, and remaining olive oil.
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7
Brush the insides and outsides of the potato shells generously with the seasoned butter mixture. Season the insides with a little more salt and pepper.
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8
Place the shells cut-side down on a wire rack set over a baking sheet. Bake for 10 minutes, then flip them over and bake for another 5-8 minutes until the edges are golden brown and bubbling.
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9
Remove from the oven and fill each 'boat' with a generous amount of grated 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 starting to blister.
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11
Remove from the oven and let rest for 2 minutes. Top each skin with a dollop of sour cream, a sprinkle of 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. Don't discard the scooped-out potato flesh—save it for mashed potatoes or gnocchi the next day. For an extra kick, add a tiny drop of hot sauce or a pickled jalapeño slice to each skin before serving. Ensure the potatoes are completely dry before the initial bake to prevent the skins from steaming instead of crisping.
🍽️ Serving Suggestions
Pair with a cold, hoppy IPA to cut through the richness of the cheese and bacon. Serve alongside a creamy Blue Cheese or Ranch dipping sauce for extra decadence. Great as a side dish for a grilled ribeye steak or BBQ ribs. Serve on a large wooden platter with celery sticks and buffalo wings for the ultimate game-day spread. Add a side of zesty salsa or guacamole for a Tex-Mex twist.