Linda's Potato Skins
Submitted by kclay2000
Crispy loaded potato skins stuffed with cheddar cheese, crumbled bacon, and scallions. Baked twice for extra crunch, with a make-ahead option for easy party prep.
YIELD
6 servingsPREP
60 minCOOK
20 minREADY
80 minBaked russet potatoes get scooped out, brushed with melted butter inside and out, and blasted at high heat until the shells turn golden and shatteringly crisp. Then they get loaded with cheddar, crumbled bacon, and sliced scallions before a final trip back in the oven to melt the cheese.
Leaving just an ⅛ inch of potato on the skin is what makes these work. Too much potato and the skins stay soft. Too little and they crack apart. That thin layer crisps up while still holding its shape.
The shells can be prepped and chilled up to 2 days ahead, which makes these ideal for game day or parties. Just butter, bake, stuff, and serve when company arrives.
Kitchen Tips
- Don’t throw away the scooped-out potato. Mash it with milk, butter, salt, and pepper for a side dish from the same batch.
- Pierce the potatoes well before the initial bake so steam can escape. Unpierced potatoes can burst in the oven.
- The high-heat second bake is what creates the crunch. Don’t skip it or lower the temperature.
- Cut large skins in half crosswise before serving so they’re easy to eat as finger food.
Variations
- Swap cheddar for pepper jack and add diced jalapenos for a spicy version.
- Top with sour cream and chives after baking for a classic loaded potato finish.
- Use turkey bacon and reduced-fat cheese for a lighter take that still has plenty of flavor.
Ingredients
Directions
Scrubb potatoes, dry, then pierce with fork several times.
Arrange on a baking sheet and bake in 375℉ (190℃) oven for about 1 hour or until tender.
Let stand until cook enough to handle.
Cut potatoes in half lengthwise and scoop out centers, leaving ⅛” potato in shell.
Cover. Chill shells up to 2 days until ready to use for the skins.
If desired, add the ⅓ cup milk, ¼ cup butter, salt and pepper to use potato centers as mashed potatoes.
When ready to prepare skins, melt the ⅓ cup butter.
Brush shells with the butter, inside and out.
Place, cut side up, on baking sheet.
Bake in a 500 degree oven for 20 minutes or until brown and crisp.
Distribute some bacon, onion, and cheese in each shell.
Bake just until cheese melts.
Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.
You may want to double this recipe if you are serving several people, especially if they are hungry!
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