Potato skins are a staple of bar and grills and a perfect snack for any game day at home. The classic boasts crispy skin with tender potato on the inside filled with creamy melted cheese, crispy bacon and, of course, sour cream. To make this recipe the absolute best we incorporated an extra layer of flavor or texture to each element. We started by adding a little baking soda to the potatoes while they bake to make the skins extra crispy. We also used three kinds of cheese for extra gooeyness and show-stopping flavor, then spiced the bacon with smoky paprika and cayenne for irresistible flavor and a touch of heat. We finished with a good dollop of sour cream garnished with both scallions and chives for two kinds of fresh onion flavor. And finally, this recipe yields a generous 12 skins, enough for a crowd of fans. Go Team!
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 12 potato skins |
Ingredients
- 6 medium russet potatoes (about 4 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon baking soda
- Kosher salt and freshly ground black pepper
- 8 strips bacon, cut into 1/2-inch pieces
- 1/4 teaspoon smoked paprika
- Pinch cayenne pepper
- 8 ounces sharp Cheddar, shredded (about 2 cups)
- 4 ounces Jack cheese, shredded (about 1 cup)
- 2 scallions, thinly sliced
- 1 tablespoon finely chopped chives
- 1/4 cup grated Parmesan
- Sour cream, for serving
Instructions
- Preheat the oven to 425 degrees F.
- Poke holes all over the potatoes with a fork then place them on a baking sheet. Combine the olive oil, baking soda, 2 teaspoons salt and a generous amount of black pepper in a small bowl. Drizzle the oil mixture over the potatoes and use your hands to rub it all over. Bake until the potatoes offer little resistance if a butter knife is inserted into the center and the knife comes out easily, about 1 hour. Let the potatoes cool for 15 minutes.
- Meanwhile, place the bacon in a large skillet and cook over medium-high heat, stirring occasionally, until browned and crisp, 6 to 7 minutes. Add the paprika and cayenne and stir until just combined. Transfer the bacon to a plate lined with a paper towel to drain. Combine the Cheddar and Jack cheese in a medium bowl. Combine the scallions and chives in a small bowl.
- Once the potatoes have cooled for 15 minutes, cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/4-inch border around the edges and bottom of the skins (save the flesh for another use, like hash browns or mashed potatoes). Place the potato skins back onto the baking sheet. Sprinkle 1 teaspoon Parmesan inside each skin. Top each with 1/4 cup of the Cheddar mixture. Bake until the cheese has melted and starts to bubble, 8 to 10 minutes.
- Top each potato skin with some bacon. Dollop with sour cream then garnish with the scallion-chive mixture. Transfer to a serving platter and serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 257 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 29 mg |
| Sodium | 453 mg |
Reviews
Delicious! I did crush the inside cooked potato and mixed it with the cheese and bacon and mounded it inside the skins so they were very impressive and filling too! Thanks for sharing your recipe.