Crispy Potato Skins with Cheese (Printer-friendly)
Golden potato skins with melted cheddar, bacon, and herbs. A crowd-pleasing appetizer that's easy to prepare.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Cheese & Toppings
02 - 1 cup shredded sharp cheddar cheese
03 - 4 strips cooked bacon, crumbled
04 - 2 tablespoons chopped fresh chives
05 - 2 tablespoons unsalted butter, melted
06 - Salt and freshly ground black pepper to taste
07 - Sour cream for serving
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Prick potatoes thoroughly with a fork to prevent bursting during baking.
02 - Bake potatoes directly on oven rack for 45 to 50 minutes until tender when pierced with a knife. Remove from oven and allow to cool slightly for handling.
03 - Slice each cooled potato in half lengthwise. Using a spoon, carefully scoop out the interior flesh, maintaining approximately 1/4 inch thickness of the skin. Reserve scooped flesh for alternate uses.
04 - Adjust oven temperature to 450°F for crisping the potato skins.
05 - Brush both sides of potato skins with melted butter and season with salt and pepper. Position skins cut side down on baking sheet. Bake for 10 minutes, then flip and bake an additional 5 minutes until edges are golden and crispy.
06 - Fill each potato skin with shredded cheddar cheese and crumbled bacon. Return to oven for 3 to 5 minutes until cheese is fully melted and bubbly.
07 - Remove from oven and garnish with fresh chives. Serve immediately while hot with sour cream on the side.
# Expert Advice:
01 -
- The contrast between the crispy exterior and melty cheese interior creates a texture experience that store-bought snacks can never replicate.
- You can prep these ahead and pop them in the oven just before guests arrive, making you look like a kitchen magician without the stress.
02 -
- Always bake potatoes directly on the oven rack rather than on a baking sheet - I ruined an entire batch with soggy bottoms before discovering this crucial step.
- Let the potatoes cool for at least 10 minutes before scooping or youll burn your fingers and end up with mangled, torn skins instead of neat boats.
03 -
- After scooping out the potato flesh, run your finger along the inside of the skin to press down any remaining potato for a more even, sturdier shell.
- Double the batch and freeze the extra scooped and pre-crisped skins without toppings - theyll reheat beautifully in just 15 minutes when unexpected guests drop by.