New This Month

Potato Skins


We went the classic route with cheese, sour cream, and chives, but you can top these crisp and delicious potato skins any way you like.

  • Yield: Makes 12 potato skins


  • 6 large russet potatoes (about 3 1/2 pounds)
  • 6 slices bacon
  • 1/3 cup olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground white pepper
  • 4 ounces sharp white cheddar cheese
  • 4 ounces Monterey jack cheese
  • 8 ounces sour cream
  • 1/4 cup chopped chives


  1. Preheat oven to 375 degrees, with rack in center position.

  2. Prick potatoes several times with a fork and bake until potatoes can be easily pierced with a toothpick, about 1 hour.

  3. Meanwhile, cook bacon in a large skillet until crisp and transfer to a paper towel-lined plate to drain. Chop bacon and set aside.

  4. Raise oven temperature to 450 degrees.

  5. When cool enough to handle, halve potatoes lengthwise and scoop out flesh, leaving 1/4 inch flesh still attached to skins. Reserve scooped flesh for another use.

  6. Brush both sides of skins with olive oil and season with salt and pepper. Place on a rimmed baking sheet skin side down and bake until crisp and golden, 10 minutes.

  7. Top with cheeses and bacon and return to oven 5 minutes more, until cheese is melted and bubbly.

  8. Garnish with sour cream and chives and serve immediately.

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