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
- Preheat oven to 375 degrees, with rack in center position.
- Prick potatoes several times with a fork and bake until potatoes can be easily pierced with a toothpick, about 1 hour.
- Meanwhile, cook bacon in a large skillet until crisp and transfer to a paper towel-lined plate to drain. Chop bacon and set aside.
- Raise oven temperature to 450 degrees.
- 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.
- 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.
- Top with cheeses and bacon and return to oven 5 minutes more, until cheese is melted and bubbly.
- Garnish with sour cream and chives and serve immediately.
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