Description
This Best Potato Skins Recipe delivers crispy, golden potato wedges loaded with melted cheese, savory bacon, and topped with sour cream and fresh chives. Baked to perfection with a seasoned, crunchy skin and creamy interior, this appetizer or snack is perfect for sharing and pairs wonderfully with your favorite sauces.
Ingredients
Scale
Potatoes
- 6 medium russet potatoes (scrubbed)
- 2 tablespoons table salt
Toppings
- 6 slices bacon
- 2 cups shredded cheese (sharp cheddar and Gruyere are great)
- Kosher salt & freshly grated black pepper, to taste
- 1 cup sour cream
- Fresh chives or 3 scallions (sliced)
For Serving
- Salsa, hot sauce, honey mustard, or preferred dipping sauces
Instructions
- Prepare oven and baking setup: Line a large, rimmed baking sheet with aluminum foil and place a wire rack inside. Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C).
- Salt water bath and initial baking: In a large bowl, dissolve 2 tablespoons of salt in warm water. Dip each potato into the salt water and place them on the wire rack. Bake the potatoes for 45-60 minutes, until their centers reach 205°F (96°C) on an instant-read thermometer.
- Cool and vent potatoes: Transfer baked potatoes to a cooling rack. Cut a small lengthwise slit in the skin of each potato to release steam. Let cool for about 15 minutes, just until they can be handled safely.
- Cook bacon: While potatoes bake, cook the bacon slices in a large skillet over medium heat for about 8 minutes or until crisp. Transfer to a paper towel-lined plate to drain and cool, then chop to desired size. Reserve the bacon fat from the pan.
- Quarter the potatoes: Once cool enough to handle, cut each potato lengthwise into four wedges, creating 24 wedges total.
- Scoop out the flesh: Using a small sharp knife or spoon, carefully scoop out the flesh from each wedge, leaving about ¼ inch of potato intact on the skin. Refrigerate the removed potato flesh for another use.
- Season and crisp the skins: Brush each potato wedge with the reserved bacon fat, then season with kosher salt and freshly ground black pepper. Return the wedges to the wire rack and bake in the oven until they are crispy and golden brown, about 15-20 minutes.
- Add cheese and bacon: Remove the potato wedges from the oven and evenly sprinkle the shredded cheese and chopped bacon over each. Return to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Transfer the finished potato skins to a cooling rack. Add a dollop of sour cream and a sprinkle of fresh chives or sliced scallions to each wedge. Serve warm with your favorite sauces like salsa, hot sauce, or honey mustard.
- Enjoy: Plate the potato skins and enjoy this delicious, crowd-pleasing appetizer!
Notes
- Ensure potatoes reach an internal temperature of 205°F for a fluffy interior.
- You can substitute bacon with vegetarian bacon for a different twist.
- Leftover scooped potato flesh can be used for mashed potatoes or potato pancakes.
- For extra crispiness, broil the wedges briefly after adding cheese and bacon.
- Use a mix of sharp cheddar and Gruyere for rich flavor but feel free to experiment with your favorite cheeses.
