Loaded Potato Skins
- Level: Easy
- Yield: 6 to 8 servings
- Total: 2 hr
- Active: 50 min
Ingredients
4 small russet potatoes (about 1 1/2 pounds)
Skin from 3 chicken thighs
Kosher salt and freshly ground black pepper
4 ounces white Cheddar, shredded (1 cup)
4 ounces provolone, shredded (1 cup)
1/2 cup sliced black olives
1/2 bunch scallions, chopped, whites and greens divided
Sour cream and sriracha, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.)
- Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle.
- Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes.
- Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha.