Easy Potato Skins

Name: Easy Potato Skins
Total time: 1 h 30 min
Yield: 16 skins
Ingredients: 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried; 2 tablespoons unsalted butter (1/4 stick), melted; Kosher salt; Freshly ground black pepper; 2 cups shredded sharp cheddar cheese (about 4 ounces); 5 to 6 slices cooked, crumbled bacon; 1/3 cup sour cream; 2 tablespoons finely chopped fresh chives

Potatoes Super Bowl Oktoberfest March Madness Dinner Party Gluten Free Sour Cream Chives Bacon Appetizer Snack Party Planning Comfort Food Easy

Save (638)

Rate

16 skins Easy

Total: 1 hr 30 mins

35 Ratings

Ingredients (8)

8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
2 cups shredded sharp cheddar cheese (about 4 ounces)
5 to 6 slices cooked, crumbled bacon
1/3 cup sour cream
2 tablespoons finely chopped fresh chives

Try Amazon Fresh

Nutritional Information

Calories227
Fat13.86g
Saturated fat6.62g
Trans fat0.25g
Carbs19.31g
Fiber1.45g
Sugar1.05g
Protein7.1g
Cholesterol31.82mg
Sodium184.1mg
Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

I’ve spent many a pub happy hour pondering whether loaded potato skins could be considered a proper dinner. After all, they’re a vegetable covered with meat, herbs, and dairy, no? Whether you have these for dinner or serve them at your next party, there’s nothing quite as satisfying as a crispy potato skin loaded with bacon and cheese, served with a cold beer.

What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.

Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup.

This recipe was featured as part of our Make Your Own Loaded Potato Skins project.

by Amy Wisniewski

What to buy

Nordic Ware Natural Aluminum Baking Sheet

These durable and rust-proof aluminum baking sheets conduct heat well, so everything you make, from appetizers to baked goods, cooks evenly.
See It ›

Tips for Bacon

Tip

How to Cook Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

1 of 3

Next: How to Store Bacon

Tip

How to Store Bacon

Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.

2 of 3

Next: How to Freeze Bacon

Tip

How to Freeze Bacon

Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.

3 of 3

Next: How to Cook Bacon

Instructions

1Heat the oven to 400°F and arrange a rack in the middle.
2Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
3Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
4Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately.

Load Comments

Recommended from Chowhound

How to Make Easy Potato Salad

(03:12)

Video from The Easiest Way

Potato salad is the classic summer side dish for picnics, barbecues, and tailgates. In this video recipe, the CHOW Test Kitchen's Lisa Lavery makes our Basic Potato Salad recipe, showing you a few tricks along the way to make it fast and easy with minimal prep.