Description
This Best Potato Skins Recipe offers a crispy, cheesy, and flavorful appetizer perfect for sharing. Baked to golden perfection with a crisp exterior and tender interior, these potato skins are loaded with savory bacon, melted sharp cheddar and Gruyere cheese, topped with sour cream and fresh chives or scallions. Ideal for game day, parties, or a comforting snack, served with your favorite dipping sauce like salsa or honey mustard.
Ingredients
Scale
Main Ingredients
- 6 medium russet potatoes (scrubbed)
- 2 tablespoons table salt
- 6 slices bacon
- 2 cups shredded cheese (sharp cheddar and Gruyere blend)
- 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 sauce
Instructions
- Preheat and prepare baking setup. Line a large rimmed baking sheet with aluminum foil and place a wire rack inside. Position the oven rack in the middle and preheat oven to 425°F (220°C).
- Salt dip and bake potatoes. Dissolve 2 tablespoons of table salt into warm water in a large bowl. Dip each potato into the saltwater briefly and place on the wire rack. Bake the potatoes for 45-60 minutes until the center reaches 205°F on an instant-read thermometer.
- Cool and vent potatoes. Transfer the baked potatoes to a cooling rack. Make a small lengthwise slit in the top skin of each potato to release steam. Let cool for about 15 minutes until manageable.
- Prepare toppings while potatoes bake. Cook bacon slices in a large skillet over medium heat for about 8 minutes until crisp. Transfer to paper towels to drain and cool, then chop to desired size. Reserve bacon fat from skillet.
- Quarter and scoop potatoes. Cut each cooled potato lengthwise into four wedges. Using a small knife or spoon, carefully scoop out most of the flesh from each wedge, leaving about ¼-inch of flesh attached to the skin. Refrigerate the scooped-out potato flesh for another use.
- Brush and season potato skins. Brush potato wedges with the reserved bacon fat. Season generously with kosher salt and freshly ground black pepper. Arrange back on the wire rack and return to the oven.
- Crisp the potato skins. Bake the potato wedges for 15-20 minutes until they become crisp and golden brown.
- Add cheese and bacon, then melt. Remove the potato skins from the oven and sprinkle evenly with the shredded cheese and chopped bacon. Return to the oven for an additional 2-3 minutes until the cheese is bubbly and melted.
- Finish and garnish. Transfer the completed potato skins to a cooling rack. Top each with a dollop of sour cream and sprinkle with sliced fresh chives or scallions.
- Serve and enjoy. Serve immediately with your choice of salsa, hot sauce, honey mustard, or other favorite dipping sauces.
Notes
- Choosing russet potatoes is key for crispy skins owing to their thick skins and starchy flesh.
- Leaving a thin layer of potato flesh on the skins helps maintain structure and adds texture.
- Reserve the scooped potato flesh for mashed potatoes or soups to reduce waste.
- Adjust oven rack positioning if necessary to avoid over-browning.
- Bacon fat adds rich flavor and helps crisp the potato skins; alternatively, use olive oil if preferred.
- Use a mix of sharp cheddar and Gruyere for a balanced, creamy cheese melt.
