Who doesn’t love crispy potato skins loaded with shredded cheese and crumbled bacon? When you add dollops of tangy sour cream, you have the makings of tantalizing appetizers.
Prep Time:15 minutes
Cook Time:65 minutes
Total Time:1 hour 20 minutes
5 lb bag of Russet Potatoes
2 tablespoons of Olive Oil
Coarse Sea Salt
Freshly Ground Black Pepper
2–3 tablespoons Butter
1 lb Cooked Bacon, crumbled
2 cups shredded Cheddar Cheese
Sour Cream, for topping
Chopped Chives, for garnishment
Preheat the oven to 400 degrees.
Scrub 5 pounds of small potatoes until clean.
Pierce each potato with a fork and rub them with olive oil.
Sprinkle coarse sea salt on all sides of the potatoes.
Bake for 40 to 50 minutes depending on the size of the potatoes. When the skins are crisp and the flesh is tender remove from the oven and let cool completely.
Cut the potato lengthwise and carefully scoop out the flesh using it for another use later. Leave around 1/4 of an inch of flesh on the skin.
Melt 2-3 tablespoons of butter and brush on both sides of the potatoes. Sprinkle with coarse sea salt and black pepper.
Place the potatoes skin side up on a wire rack that sits on top of a baking sheet and bake for 8 minutes.
Using tongs, gently turn the potato skins over and return to the oven. Bake for another 5 minutes until potatoes are crisp and browned.
Remove from the oven, sprinkle with grated cheese and crumbled bacon. Return to the oven and bake until the cheese is melted.
Add a dollop of sour cream and chopped chives. Serve Immediately.
Russet potatoes are the best ones for these potato skins. They have the firmest skins and won’t fall apart when you are scooping out the insides
Choose small to medium size potatoes. 5-pound bags tend to have smaller potatoes and are the perfect size for a hand-held snack
Three ways to know if your baked potato is done. 1)When pierced with a fork it should slide through the potato freely. 2) If you gently squeeze the potato in the middle it should give easily under the pressure. 3) Inserting an internal thermometer into the center should register 210°F when it is done.
Make sure and let the potatoes completely cool before cutting them. Once they are cooled, cut lengthwise using a serrated knife. This will keep the potato skins from tearing.
Scoop out the flesh of the potato with either a melon ball or a small ice cream scoop. Honestly, you can use a small spoon if that’s all you have.
The scooped out flesh can be used for gnocchi, mashed potatoes, potato pancakes, add it to potato soup, etc.
If you have leftover bacon grease, you can brush that on the potato skins instead of butter. This adds another dimension of “bacon” love.
When buying cheese don’t grab the bag that is already shredded. There is an additive to the pre-shredded bag to keep it from clumping. But the cheese doesn’t melt together nicely.
The Loaded Potato Skins can be made ahead of time. See above in the post for instructions.