The Best Potato Skins
- Level: Easy
- Yield: 12 potato skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 257
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 29
- Sodium
- 453
- Total: 1 hr 45 min
- Active: 30 min
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
Directions
- 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.