New This Month

Potato Skins

47

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

Ingredients

  • 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

Directions

  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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