📝 About This Recipe
A quintessential American pub classic, these potato skins are the perfect marriage of a shatteringly crisp exterior and a rich, savory interior. Each potato boat is twice-baked and then flash-fried to achieve a golden-brown crunch before being loaded with melted sharp cheddar, smoky bacon, and zesty green onions. This recipe elevates the humble potato into a gourmet appetizer that is the undisputed star of any game day spread or social gathering.
🥗 Ingredients
The Potato Base
- 6-8 medium Russet Potatoes (scrubbed clean and dried thoroughly)
- 4 cups Vegetable Oil (for deep frying; use peanut or canola as alternatives)
- 1 tablespoon Kosher Salt (for seasoning)
The Seasoning Rub
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
The Toppings
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 6 slices Thick-Cut Bacon (cooked until crispy and crumbled)
- 1/2 cup Sour Cream (full fat for best flavor)
- 3-4 stalks Green Onions (thinly sliced)
- 1/4 cup Pickled Jalapeños (optional, for a spicy kick)
- 2 tablespoons Fresh Chives (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prick each scrubbed Russet potato several times with a fork to allow steam to escape during baking.
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2
Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, or until the skins are slightly crisp and the centers are tender when pierced with a knife.
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3
While the potatoes bake, cook the bacon in a skillet over medium heat until it is 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 easy to handle.
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5
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving about a 1/4-inch thick shell of potato attached to the skin. Save the scooped potato for mashed potatoes later!
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6
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, salt, and black pepper to create your seasoning blend.
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7
Heat the vegetable oil in a deep pot or Dutch oven to 375°F (190°C). Use a candy thermometer to ensure the temperature is accurate.
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8
Working in batches, carefully lower the potato shells into the hot oil. Fry for 2-3 minutes until the skins are golden brown and very crispy. Drain them upside down on a wire rack or paper towels.
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9
Immediately sprinkle the inside and outside of the hot, fried skins with the seasoning blend so it adheres to the oil.
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10
Place the fried skins on a baking sheet, hollow side up. Generously fill each shell with shredded cheddar cheese and the crumbled bacon.
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11
Switch your oven to the broiler setting. Place the loaded skins under the broiler for 2-3 minutes, or until the cheese is bubbling and slightly browned.
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12
Remove from the oven and top each skin with a dollop of sour cream, a sprinkle of green onions, fresh chives, and optional jalapeños. Serve immediately while piping hot.
💡 Chef's Tips
Use Russet potatoes specifically because their thick skins hold up best to frying and scooping. Do not over-scoop the potatoes; leaving that 1/4 inch of flesh ensures the skin doesn't tear and provides a better mouthfeel. Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. If you want to save time, you can bake the potatoes a day in advance and keep them in the fridge before frying. For the crispiest results, ensure the potatoes are completely dry before they hit the hot oil to prevent splattering and sogginess.
🍽️ Serving Suggestions
Pair with a cold, crisp Pale Ale or a zesty IPA to cut through the richness of the cheese and bacon. Serve alongside a bowl of creamy Ranch or Blue Cheese dressing for dipping. These make an excellent side dish for grilled ribeye steak or BBQ ribs. For a vegetarian version, swap the bacon for smoked sun-dried tomatoes or seasoned black beans. Accompany with celery sticks and buffalo wing sauce for a full pub-style platter.