Potato Skins Recipe
The origin of potato skins as a popular dish can be traced back to the 1970s in the United States, where they were first served as an appetizer in a few restaurant chains.
Equipment
- Baking sheet
- Cooling rack (optional)
- Mixing bowl
- Knife
- Spoon
Ingredients
- 6 medium-sized russet potatoes
- 1 cup shredded cheddar cheese
- 4 strips of bacon, cooked and crumbled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 2 green onions, chopped (for garnish)
- Optional toppings: diced tomatoes, jalapeños, chives, or guacamole
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures the potatoes bake evenly and get that perfect crispy texture.
- Prepare the Potatoes: Scrub the potatoes clean under running water and dry them with a towel. Pierce each potato several times with a fork to allow steam to escape during baking.
- Bake the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-50 minutes until they are tender when pierced with a fork. Once done, remove them from the oven and let them cool slightly.
- Scoop Out the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4-inch of potato around the edges to form a sturdy shell. Reserve the scooped-out potato flesh for another use, like mashed potatoes.
- Season and Bake the Potato Skins: Brush the insides and outsides of the potato skins with olive oil and season with salt and pepper. Place the potato skins cut-side down on a baking sheet and bake for 10 minutes to crisp up the edges. Flip them over and bake for another 5 minutes until they are golden brown.
- Add the Toppings: Remove the potato skins from the oven and sprinkle the inside of each one with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Serve with Garnishes: Remove the potato skins from the oven and let them cool for a minute. Top each one with a dollop of sour cream and a sprinkle of chopped green onions. Add any additional toppings you like, such as diced tomatoes or jalapeños.
- Enjoy: Serve the potato skins hot.