Sides & Vegetables · American

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)

9 ingredients · 95 minutes · 4 servings

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

No alcohol

Contains: dairy

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)
1 unit	jalapeños (sliced)optional

Method

bake55 min
400°F, on the rack, skins oiled
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
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
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 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