Potato Skins

Name: Potato Skins
Total time: 95 min
Yield: 4
Ingredients: 2 lb potatoes (russet, medium, scrubbed); 2 tbsp vegetable oil; 2 tbsp butter (melted); 1 tsp salt; ½ tsp black pepper; 1 ½ cup cheddar (grated); 5 slice bacon (cooked crisp, chopped); 2 unit scallions (sliced); ¾ cup sour cream (for serving)

Vegetables & Salads · American

9 ingredients · 95 minutes · 4 servings

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626kcal21.9g protein41.5g fat43.1g carbs~$1.69/ serving*

Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	potatoes (russet, medium, scrubbed)
2 tbsp	vegetable oil
2 tbsp	butter (melted)
1 tsp	salt
½ tsp	black pepper
1 ½ cup	cheddar (grated)
5 slice	bacon (cooked crisp, chopped)
2 unit	scallions (sliced)
¾ cup	sour cream (for serving)

Optional

Not counted above. The dish works without them.

1 unit

jalapeños (sliced)

Steps

Bake55 min
400°F, on the rack, skins oiled
- potatoes
potatoes until fully tender — same rule as every baked potato: rack not foil, because the dry heat is building the leathery skin that must survive being a boat under wet toppings
Prep8 min
halved, scooped to a 1/4-inch wall
each potato halved and hollowed, the flesh saved for another meal — the quarter inch is the load-bearing spec; thinner collapses, thicker eats like a baked potato wearing a costume
Broil8 min
brushed inside and out, cut-side down first
- butter
- black pepper
the shells brushed with butter + oil + salt + pepper and broiled 4 minutes a side — this double pass is the fryer substitute, and the face-down half is what blisters the rims; watch constantly, because a broiler's 'done' and 'burnt' are forty seconds apart
Broil3 min
filled, until the cheese bubbles
- cheddar
- bacon
cut-side up, loaded with cheddar + bacon — cheese to the edges, not a pile in the middle, so every bite carries both; it is done when the cheese bubbles and browns at the rim
Top2 min
- scallions
- sour cream
scallions over the hot cheese, sour cream cold on the side or dolloped — the skins are at their peak for about ten minutes, which is why the bar serves them the moment they land