Potato Skins
User Reviews
5
Potato Skins
Description
This recipe starts by baking whole small russet potatoes at 400°F for an hour until fully cooked and skin-softened. Bacon is fried separately until crisp, with drippings reserved. After halving and scooping out the potato centers, enough flesh remains to maintain structure. Optional butter can be added to enrich the potato layer. Brushing the skins with bacon drippings and sprinkling with kosher salt before returning them to the oven ensures a flavorful, crispy base.
Following a double bake—first skin-side up then skin-side down—the potato skins develop a crisp exterior and a tender interior residue. Adding crumbled bacon and shredded sharp cheddar and baking again melts the cheese to form a golden, gooey topping. Diced green onions add a mild pungency and fresh contrast, complemented by sour cream served on the side.
Potato skins make a satisfying appetizer or side that pairs well with casual meals or game-day snacks. Baking the potatoes whole first allows hands-off cooking while the careful filling and crisping steps develop texture contrasts between crispy skins and creamy interiors.
Choosing potatoes just over a third of a pound each balances size for best texture and baking time. For buttery richness, spread melted butter inside the skins before crisping. Shredding cheese from blocks yields better melt and flavor. Leftover filling can be saved for other recipes like baked potato soup. Stored leftovers reheat well in a moderate oven, and the prepared potato skins freeze for longer preservation.
Ingredients
- 7 small russet potato see notes for size recommendation
- 5 Bacon thick-cut, strips
- 2 teaspoons kosher salt
- 1 Tablespoon butter optional
- 1.75 cups cheddar cheese shredded
- 2 green onions diced
- 1/2 cup sour cream for serving
Instructions
- Scrub the potatoes clean and pat completely dry.
- Preheat oven to 400°. Pierce each potato twice with a fork and place on a lightly greased baking sheet. Bake for 1 hour.
- Meanwhile, fry the bacon slowly over low heat until crispy on each side. Set the bacon aside and reserve the grease.
- Slice each cooked potato in half and use a paring knife to cut a rim around the edge. Use a spoon to scoop out the middle, leaving about 1/3 inch of potato on top of the skins. (Reserve the excess filling for making Baked Potato Soup!)
- Use the back of a spoon to smooth the potato layer over the skin. If desired, melt a small amount of butter over the top to make it creamier.
- Place the potatoes back on the baking sheet, skin-side-up. Brush the skins with bacon drippings and sprinkle with kosher salt. Bake for 10 minutes.
- Flip the potatoes over. Bake skin-side-down for 10 more minutes.
- Crumble the bacon into fine pieces. Top the potatoes with the shredded cheddar and bacon.
- Bake for 5 more minutes, until the cheese is melted.
- Sprinkle with diced green onions and serve with sour cream.
Notes
- Ideal potato size is around 0.36 pounds each for best baking and handling.
- Use shredded cheese from a block for better melting quality and taste.
- If the skin tears while scooping, press some reserved potato flesh back into place.
- Potato skins reheat well in a 325°F oven for about 15 minutes.
- Store leftovers airtight in the fridge for up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Potato Skins
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 232mg | 10% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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