Crispy Potato Skins

How to make Crispy Potato Skins.

Baked russet potatoes are hallowed out into a boat-like shape, baked until crisp, filled with cheddar cheese, then finished with bacon, green onions and a herbed sour cream.

Ingredients for 6 servings:

  • 6 medium (7 oz each) russet potatoes (2.5 lbs total)
  • 7 slices bacon, chopped (7 oz)
  • 1 1/4 cups (5 oz) shreddedmedium cheddar cheese
  • 1 Tbsp olive oil or vegetable oil
  • Salt and freshly ground black pepper
  • 3 green onions, chopped
  • 3 Tbsp minced parsley, plus more for garnish
  • 1 garlic clove, minced (1 tsp)
  • 3/4 cup sour cream
  • 1/4 tsp red pepper flakes, optional

Cooking Instructions:

  • Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Set an oven safe wire rack over baking sheet.
  • Scrub and rinse potatoes to remove dirt and debris. Dry with paper towels.
  • Pierce both sides of each potato twice with a fork. Align potatoes on wire rack set on prepared baking sheet.
  • Brush both sides of potatoes with 1 Tbsp olive oil.
  • Bake in preheated oven until just tender with a little firmness still (not squishy). About 45 – 55 minutes.
  • Let potatoes cool about 15 – 20 minutes until you can handle them.
  • Meanwhile cook chopped bacon in a 12-inch non-stick skillet over medium-high heat until crisp. Transfer bacon to paper towels to drain, reserve bacon fat in pan off heat (there should be about 2 Tbsp).
  • Move oven rack up one level from center and increase oven to 450 degrees. Scoop flesh from potatoes, while leaving about 1/4 to 1/3-inch rim of potato flesh intact on all sides.
  • Return potatoes to oven rack on prepared baking sheet. Brush both sides of potatoes with 1 Tbsp reserved bacon fat and season both sides with salt and pepper.
  • Bake upside down 12 minutes. Remove from oven, flip to opposite side (upright), brush with a little more bacon drippings on the top side (about 1/2 Tbsp, rewarm it if needed to melt) and continue to bake potato skins about 8 – 13 minutes longer until browned and fairly crisp.
  • Meanwhile stir together sour cream, 3 Tbsp parsley, garlic and season with a little salt and pepper to taste.
  • Sprinkle potato skins evenly with cheese (boat shape up) and red pepper flakes if using then bake 4 – 5 minutes longer until cheese is melted and bubbling and skins are crisp.
  • Sprinkle potatoes with bacon, green onions, and add a dollop of sour cream mixture to each. Garnish with a little more parsley and red pepper flakes if using. Serve right away.
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