Potato Skins

Instructions

1. 1

   Bake the Potatoes

   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes thoroughly under running water and pat them completely dry.
   • Pierce each potato 5-6 times with a fork to allow steam to escape.
   • Rub the potatoes all over with vegetable oil and sprinkle with about half of the kosher salt.
   • Place them directly on the middle oven rack and bake for 60 minutes, or until the skin is crisp and the inside is easily pierced with a knife.
2. 2

   Cook the Bacon

   • While the potatoes are baking, place the bacon slices in a large skillet over medium heat.
   • Cook, turning occasionally, until brown and very crispy, about 8-10 minutes.
   • Transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop it into small pieces.
3. 3

   Prepare the Potato Shells

   • Once the potatoes are baked, carefully remove them from the oven and let them rest for 10-15 minutes, until cool enough to handle.
   • Slice each potato in half lengthwise.
   • Using a spoon, carefully scoop out the cooked flesh, leaving about a 1/4-inch (6mm) thick border attached to the skin. This ensures the shells are sturdy.
   • Save the scooped-out potato flesh for another use, like mashed potatoes or soup.
4. 4

   Crisp the Skins (First Bake)

   • Increase the oven temperature to 425°F (220°C).
   • Brush the inside and outside of each potato shell with the melted butter.
   • Sprinkle the remaining salt and the freshly ground black pepper evenly over the skins.
   • Place the shells skin-side up on a baking sheet or a wire rack set on a baking sheet.
   • Bake for 10-15 minutes, until the edges are golden brown and the skins are visibly crispy.
5. 5

   Load and Melt (Second Bake)

   • Remove the skins from the oven and carefully flip them over so they are hollow-side up.
   • Fill each shell generously with the shredded cheddar cheese and crumbled bacon.
   • Return the baking sheet to the oven and bake for another 3-5 minutes, just until the cheese is completely melted and bubbly.
6. 6

   Garnish and Serve

   • Remove the hot potato skins from the oven.
   • Top each one with a dollop of sour cream and a sprinkle of thinly sliced green onions.
   • Serve immediately while hot and crispy.