Classic Potato Skins

Instructions

1. 1

   Preheat your Oven to 400°F. Scrub the potatoes thoroughly under cold water and pat them completely dry — dry skin is key to getting them crispy.

2. 2

   Rub each potato all over with a little Olive Oil and sprinkle generously with Kosher Salt. Place them directly on the Oven rack (or on a Wire Rack set over a Baking Sheet) and bake for 50–60 minutes, until a fork slides in easily and the skin feels firm and dry.

3. 3

   While the potatoes bake, cook the Bacon in a Skillet over medium heat until crispy. Transfer to a paper-towel-lined plate, let cool, then crumble into small pieces. Set aside.

4. 4

   Remove the potatoes from the Oven and let them cool for 10 minutes — just enough to handle safely. Keep the Oven on at 400°F. Cut each potato in half lengthwise.

5. 5

   Using a spoon, scoop out the potato flesh, leaving about a ¼-inch thick shell of potato attached to the skin. (Save the scooped potato flesh for mashed potatoes or another use!)

6. 6

   In a small Mixing Bowl, mix together the Olive Oil, Garlic Powder, Paprika, Black Pepper, and a pinch of Kosher Salt. Brush this mixture generously over both the inside and outside of each potato skin.

7. 7

   Place the potato skins cut-side down on a Baking Sheet. Bake for 8 minutes, then flip them cut-side up and bake for another 8 minutes, until the edges are golden and the skins are crispy.

8. 8

   Switch the Oven to broil (high). Fill each skin with a generous amount of shredded Sharp Cheddar Cheese and a good sprinkle of crumbled Bacon. Broil for 2–3 minutes, watching closely, until the cheese is fully melted and bubbling with lightly browned spots.

9. 9

   Remove from the Oven and immediately top with sliced Green Onions. Serve hot with a generous dollop of Sour Cream on each skin or a bowl of Sour Cream on the side for dipping. Dust with a pinch of Paprika if desired.

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