Salt-and-Vinegar Potato Skins with Bacon

These salty, vinegary, bacony potato skins are reminiscent of German potato salad (or a fresh, heftier version of your favorite salt-and-vinegar potato chips). Turn your leftover potato flesh into mashed potatoes or garlicky skordalia (Greek potato dip).

Salt-and-Vinegar Potato Skins with Bacon

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    small russet baking potatoes (about 6 ounces each), scrubbed, unpeeled

  • Vegetable oil, for brushing and deep frying

  • Kosher salt and freshly ground black pepper

  • ¼

    cup apple cider vinegar, plus more for serving

  • ¼

    cup white vinegar

  • 2

    tablespoons unsalted butter

  • 8

    slices thick-cut bacon

  • 2

    teaspoons light-brown sugar

  • 2

    cups shredded Mexican blend cheese