Potato Skins
These potato skins bake up crisp on the outside and rich in the center with melted cheese and bacon. They’re balanced, sturdy, and meant to be eaten hot without falling apart.
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter melted
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1½ cups freshly shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 6 slices bacon cooked and finely chopped
- Sour cream for serving
- Sliced green onions for topping
Instructions
- Preheat the oven to 400 degrees.
- Scrub the potatoes clean, dry them well, and pierce each potato several times with a fork.
- Bake the potatoes directly on the oven rack for about 50 minutes, until tender inside and dry outside.
- Remove the potatoes from the oven and let them cool slightly until safe to handle.
- Slice each potato lengthwise and scoop out most of the flesh, leaving sturdy shells.
- Brush both sides of the potato shells with melted butter.
- Season the shells with kosher salt, garlic powder, and smoked paprika.
- Place the potato shells cut-side down on a baking sheet.
- Bake for 10 minutes, then flip and bake for 5 more minutes until crisp.
- Remove the baking sheet from the oven and flip the shells cut-side up.
- Sprinkle a light layer of cheese directly onto each shell.
- Evenly scatter the chopped bacon over the cheese.
- Top with the remaining cheese.
- Return the baking sheet to the oven and bake until the cheese melts and bubbles, about 8 to 10 minutes.
- Remove from the oven and top with sliced green onions.
- Serve immediately with sour cream on the side.