Get Ready for the Ultimate Potato Skins Experience!
Imagine a platter of crispy, golden potato skins overflowing with melted cheddar cheese, smoky bacon, a dollop of cool sour cream, and a sprinkle of vibrant green onions. Sounds irresistible, right? It's a flavor combination that will leave your guests begging for the recipe.
Save time and start with frozen!
I start with frozen potato skins that I had reserved for other recipes I had made over the last month. Things like mashed potatoes, potato soups and chowders, and potato salad.
My Love Affair with Potato Skins
My first encounter with these delicious bites was at a a new resturant that opened in Columbus Indiana called TGI Fridays. I was 19, and it was love at first bite! In my youthful days, I could devour a whole plate without a second thought. Now, I savor each skin with a bit more moderation, but the passion remains.
The Secret to Making the Best Potato Skins? Baking, Not Frying!
Forget the mess and extra calories of deep-frying. Baking is the way to go for perfectly crispy skins with much less hassle. Simply bake the potatoes at a high heat until they're firm enough to hold your generous toppings.
Choosing the Right Potatoes
For the best results, you want potatoes that are large and have sturdy skin. Russet potatoes are your best bet. While other varieties will still taste great, their thinner skins make them less ideal for holding toppings. Save those for mashing or roasting.
Baking Potatoes Like a Pro
- Russet potatoes are the best variety for baking.
- Poke holes in the potatoes to prevent bursting and allow moisture to escape.
- Rub with oil and sprinkle with kosher salt, no foil needed.
- Check for doneness by inserting a fork or skewer – it should slide in easily.
Topping Time – The Fun Part!
While classic cheese, sour cream, and chives are amazing, don't be afraid to get creative:
- Spice it up with chili, buffalo chicken, or blue cheese crumbles.
- Add some crunch with bacon and fried onions.
- Go green with broccoli and cheddar for a healthier twist.
Make-Ahead Magic
To make your party prep a breeze:
- Bake, scoop, and roast the skins up to 2 days in advance. Store in an airtight container.
- Cook the bacon up to 4 days ahead and store at room temperature.
- Prep the cheese and green onions up to 2 days ahead and refrigerate.
Don't Waste Those Leftovers!
Use the scooped-out potato flesh to make:
- Potato Soup
- Smoked Salmon Chowder
- Shepherd's Pie
- Potato Dinner Rolls
- Homemade Potato Bread
- Mashed Potatoes
Important Safety Tip
If a potato has green skin or flesh, cut those parts out and discard. The green color indicates a toxin that forms when potatoes are exposed to sunlight.
Let's Get Started!
Ingredients:
- 1 russet potato
- Kosher salt
- Freshly ground pepper
- 2 slices of bacon
- 2 ounces grated cheddar cheese
- Dollup of sour cream
- Chives or green onions, thinly sliced
- Jalapeño Slices
Method:
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Bake the potatoes: Scrub clean and bake in a 400°F oven for about an hour, or until tender. Alternatively, cook in the microwave for about 5 minutes per potato.
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Cook the bacon: While the potatoes bake, cook the bacon in a pan over medium-low heat until crispy. Drain, let cool, and crumble.
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Scoop out the potatoes: Once cool enough to handle, cut the potatoes in half and scoop out the flesh, leaving about 1/4 inch on the skin.
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Crisp up the skins: Increase the oven to 450°F. Brush the potato skins with oil, sprinkle with salt, and bake for 10 minutes per side, or until crispy.
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Assemble and bake again: Arrange the skins skin-side down, sprinkle with pepper, cheese, and bacon. Broil for 2 minutes, or until the cheese bubbles.
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The grand finale: Top each skin with a dollop of sour cream and a sprinkle of green onions. Serve immediately and enjoy the applause!
Prep Time: 10 minutes Cook Time: 100 minutes Total Time: 110 minutes Servings: 4 to 6