Crispy Potato Skins

Photo by Lisa M.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 8

    russet potatoes (about 5 lb.), scrubbed

  • Olive oil for rubbing and brushing

  • Flaky sea salt, such as Maldon

  • Freshly ground black pepper

  • 8

    ounces shredded Cheddar cheese

  • 1

    pound bacon, cooked and crumbled

  • Sour cream and chopped chives, for serving

Directions

Preheat oven to 400°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper. Place potatoes on a rack set in a rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60-75 minutes. Let cool. Heat broiler to high. Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Broil, turning once, until skins are crisp and flesh is golden, about 5-7 minutes per side. Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, and black pepper.

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