Description
How to make crispy potato skins loaded with melted cheddar, savory bacon, and fresh chives that are perfect for game day gatherings.
Ingredients
Scale
- The Foundation:
- 4–6 large Russet Potatoes
- 2 tablespoons olive oil
- 1 tablespoon Kosher salt
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1/4 cup whole milk, warmed
- The Core Fillings:
- 2 cups sharp cheddar cheese, shredded
- 8 slices thick-cut bacon, cooked crispy and crumbled
- 1 cup sour cream
- 1/4 cup fresh chives, finely chopped
- Essential Seasonings:
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt
Instructions
- Bake Potatoes: Scrub Russet potatoes, pierce, then rub with olive oil and Kosher salt. Bake at 400°F (200°C) for 45-60 minutes until fork-tender. This initial bake creates the perfect foundation for your Cheesy Potato Skins.
- Prepare Skins: Let baked potatoes cool slightly, then halve lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch border inside each skin. Brush the insides with melted butter, preparing them for the next bake.
- Crisp Shells: Place the butter-brushed potato shells on a baking sheet. Return them to the 400°F (200°C) oven for 10-15 minutes until they become lightly golden and firm. This step ensures delightfully crispy Cheesy Potato Skins.
- Create Filling: While shells crisp, mash the scooped potato flesh with melted butter, warm milk, garlic powder, black pepper, and fine sea salt until smooth and creamy. Avoid over-mashing to keep some texture.
- Mix Filling: Gently fold 1.5 cups of the shredded sharp cheddar cheese and half of the crumbled crispy bacon into the creamy mashed potato mixture. This creates the savory core of your potato skins.
- Stuff & Bake: Fill each crispy potato shell generously with the prepared mashed potato mixture. Top with the remaining shredded cheddar and crumbled bacon. Bake at 375°F (190°C) for 10-15 minutes until bubbly and golden.
- Garnish & Serve: Remove the Cheesy Potato Skins Recipe from the oven. Dollop each with a spoonful of sour cream and sprinkle generously with fresh chives. Serve immediately and watch them disappear!
Notes
Leave a sturdy 1/4-inch border of potato flesh in skins to prevent disintegration and ensure crispness.
Store leftover potato skins in an airtight container in the refrigerator for up to 3-4 days; reheat in oven for best crispness.
Substitute sharp cheddar with Monterey Jack, Colby, or a cheddar-jack blend for similar melty results and flavor.
Serve potato skins warm, straight from the oven, garnished with chives and sour cream for optimal crispness and flavor.
Prep baked shells and cooked bacon up to two days ahead; assemble and bake just before serving for best results.
**Allergy Information:** Dairy