Crispy Baked Potato Skins

Name: Crispy Baked Potato Skins
Prep time: 28 min
Cook time: 19 min
Total time: 47 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 potatoes (about 8 oz each) (1350 g) large russet potatoes, scrubbed well and dried completely; 1 tbsp (15 ml) olive oil; 1 tsp (5 g) kosher salt, divided: ½ tsp for the potatoes and ½ tsp for the brushing mixture; 8 slices (8 oz) (225 g) thick-cut bacon, cut crosswise into ½-inch pieces; ½ tsp (1.2 g) smoked paprika; ½ tsp (1½ g) garlic powder; ½ tsp (1 g) black pepper, freshly ground; 2 cups (8 oz) (225 g) sharp cheddar cheese, coarsely shredded from a block; ¾ cup (180 g) sour cream; 3 tbsp (9 g) fresh chives, thinly sliced, divided: 1 tbsp into the sour cream, the rest for topping

From the MyKitchenBank Kitchen

Twice-cooked russet shells brushed with bacon fat, baked until shatteringly crisp, then loaded with sharp cheddar and bacon and broiled until bubbly. Serve with chive sour cream for dipping.

Prep: 28 min
Cook: 19 min
Wait: 1 hr 27 min
Total: 2 hr 14 min
Makes: 12 potato skins

Jump to recipe ♡ Save

Ingredients

6 servings

For the skins
6 potatoes (about 8 oz each) (1350 g) large russet potatoes, scrubbed well and dried completely
1 tbsp (15 ml) olive oil
1 tsp (5 g) kosher salt, divided: ½ tsp for the potatoes and ½ tsp for the brushing mixture
8 slices (8 oz) (225 g) thick-cut bacon, cut crosswise into ½-inch pieces
½ tsp (1.2 g) smoked paprika
½ tsp (1.5 g) garlic powder
½ tsp (1 g) black pepper, freshly ground
2 cups (8 oz) (225 g) sharp cheddar cheese, coarsely shredded from a block
For serving
¾ cup (180 g) sour cream
3 tbsp (9 g) fresh chives, thinly sliced, divided: 1 tbsp into the sour cream, the rest for topping

Equipment (10)

Large rimmed baking sheet (18×13-inch / 46×33 cm)
Wire rack that fits inside the baking sheet
Large skillet, 12-inch (30 cm)
Paper towels and a plate
Fork
Sharp knife and cutting board
Metal spoon
Pastry brush
Small bowl
Box grater

Steps

Before you start

Choose russets of similar size (about 8 oz / 225 g each) so they bake evenly.
Shred the cheddar from a block yourself; pre-shredded cheese is coated with starch and melts less smoothly.
Arrange one oven rack in the center and have a second position ready about 6 inches (15 cm) below the broiler.
Plan for about 2¼ hours total, most of it hands-off baking and cooling.
The scooped potato flesh isn't used here. Save it for mashed potatoes, potato pancakes or soup.

1
Bake the potatoesOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Pierce each dry potato 4–5 times with a fork.
- Rub with the olive oil and sprinkle with ½ tsp of the kosher salt.
- Set the potatoes directly on the oven rack with the baking sheet on the rack below to catch drips.
- Bake 55–65 minutes.
+ Show details− Hide details
Ready when: Skins feel taut and crisp, a knife slides into the center with no resistance, and the internal temperature reaches about 205°F (96°C).
Tip: Baking directly on the rack, not in foil, keeps the skins dry and sturdy.
2
Cook the bacon
- While the potatoes finish, put the bacon pieces in a cold 12-inch skillet over medium heat.
- Cook, stirring occasionally, 8–10 minutes.
- Transfer with a slotted spoon to a paper-towel-lined plate.
- Pour the fat into a small bowl and keep it; you need about 2 tbsp (30 ml).
+ Show details− Hide details
Ready when: Bacon pieces are deep golden brown and crisp, with the fat fully rendered and no pale, soft spots.
Tip: Starting in a cold pan renders the fat slowly so the bacon crisps instead of burning. If you have less than 2 tbsp fat, top up with olive oil.
3
Cool the potatoes
- Remove the baked potatoes from the oven and leave the oven on.
- Let them rest on the rack 15 minutes, just until cool enough to handle.
+ Show details− Hide details
Ready when: Potatoes are warm, not hot, to the touch.
Tip: Don't let them go fully cold; warm flesh scoops out more cleanly.
4
Halve and scoop
- Cut each potato in half lengthwise.
- With a metal spoon, scoop out the flesh, leaving a ¼-inch (6 mm) layer attached to the skin.
- Save the scooped flesh for another use.
- Set the 12 shells on a wire rack set inside the baking sheet.
+ Show details− Hide details
Ready when: Shells hold their shape and have an even ¼-inch wall with no holes.
Tip: Scooping too thin makes floppy skins; too thick makes them heavy and less crisp.
5
Season and brushOven 450°F / 230°C
- Raise the oven temperature to 450°F (230°C).
- In a small bowl, stir the reserved bacon fat with the smoked paprika, garlic powder, black pepper and remaining ½ tsp kosher salt.
- Brush generously over the inside and outside of every shell.
+ Show details− Hide details
Ready when: Every surface looks evenly glossy and speckled with spices.
Tip: Rewarm the fat briefly if it solidifies so it brushes smoothly.
6
Crisp the shellsOven 450°F / 230°C
- Arrange the shells cut side down on the rack.
- Bake 8 minutes, flip so the cut sides face up, then bake another 8 minutes (16 minutes total) at 450°F (230°C).
+ Show details− Hide details
Ready when: Edges are deep golden and the shells feel dry and rigid when tapped.
Tip: Elevating the shells on a rack lets hot air reach the bottoms so they stay crisp.
7
Fill the skins
- Turn the shells cut side up.
- Divide the cheddar evenly among them (about 2½ tbsp each), then scatter about three-quarters of the bacon over the cheese.
- Reserve the rest for garnish.
+ Show details− Hide details
Ready when: Each shell is evenly filled, with cheese mounded in the center.
Tip: Put the cheese down first so it melts around the bacon and holds it in place.
8
Broil until bubblyOven 500°F / 260°C
- Move the rack about 6 inches (15 cm) below the broiler and heat the broiler to high (about 500°F / 260°C).
- Broil the filled skins 2–3 minutes, watching constantly.
+ Show details− Hide details
Ready when: Cheese is fully melted, bubbling and flecked with golden-brown spots.
Tip: Broilers vary widely and cheese can burn in seconds, so don't walk away.
9
Garnish and serve
- Stir 1 tbsp of the chives into the sour cream.
- Sprinkle the remaining bacon and chives over the hot skins.
- Serve right away with the chive sour cream.
+ Show details− Hide details
Tip: Serve within 10 minutes, while the shells are at their crispiest.

Good to know

Tips

Dry potatoes bake into crisper skins, so towel them completely dry after scrubbing and never wrap them in foil.
Leave a full ¼-inch layer of potato in each shell; it gives the skins structure to hold the filling.
Use a rack for both baking steps so air circulates under the shells and the bottoms don't turn soggy.
Make a smaller batch by halving everything; the times stay the same.

Make ahead

"Bake, halve and scoop the potatoes up to 2 days ahead; cover and refrigerate the shells. Cook the bacon up to 2 days ahead and refrigerate. When ready, brush with the seasoned fat and continue from the crisping step, adding 3–4 minutes to each side.

Storage & reheating

"Best eaten immediately. Leftovers keep at room temperature up to 2 hours, or refrigerated in an airtight container up to 3 days. Freeze assembled, unbroiled skins on a tray, then bag, for up to 2 months. Reheat on a rack at 400°F (200°C) for 8–12 minutes (15–18 from frozen) until hot and crisp; avoid the microwave.

Substitutions

sharp cheddar cheese → Monterey Jack, pepper jack or a cheddar-Jack blend. Pepper jack adds heat; the melt will be slightly creamier.
sour cream → Plain full-fat Greek yogurt. Tangier and a bit thicker; add a splash of milk if too stiff.
fresh chives → Thinly sliced scallion greens. Slightly sharper onion flavor; use the same amount.
thick-cut bacon → Turkey bacon with 2 tbsp extra olive oil for brushing. Turkey bacon renders little fat, so the oil replaces the brushing fat.