Ingredients
Potatoes
- 4 large russet potatoes, washed (or 5 Yukon potatoes)
- Olive oil
- Kosher salt
- Freshly ground black pepper
Butter Coating
- 2-3 tablespoons unsalted butter, melted
Toppings
- 1-2 cups shredded cheddar cheese (or more as needed)
- 4-6 slices cooked and crumbled beef bacon or shredded grilled chicken (about ½ cup)
Optional Garnishes
- Sour cream
- Sliced green onions
Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
2. Prepare the Potatoes
Give the potatoes a good scrub under running water to remove any dirt. Dry them completely with a paper towel to ensure the skins crisp up properly.
3. Bake the Potatoes
Place the whole potatoes on the baking sheet. Brush them all over with olive oil and sprinkle with kosher salt. This helps create a crispy exterior. Bake for about 1 hour, or until they are soft when pierced with a fork. Let them cool until they are safe to handle.
4. Scoop Out the Flesh
Increase the oven temperature to 450°F (230°C). Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about ¼ inch of potato inside the skin. This ensures the skins hold their shape and remain sturdy. Save the scooped-out potato flesh for another dish like mashed potatoes or potato pancakes.
5. Crisp the Potato Skins
Brush the inside and outside of the potato halves with melted butter. Sprinkle with salt and pepper. Place them back on the baking sheet, cut side down, and bake for 10 minutes. Flip them over and bake for another 5-10 minutes until the edges start to turn golden brown and crispy.
6. Add the Toppings
Sprinkle each potato half with shredded cheddar cheese and your choice of cooked, crumbled beef bacon or shredded grilled chicken. Return the skins to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve
Remove from the oven and top with a dollop of sour cream and sliced green onions, if desired. Serve immediately while hot and crispy.
Notes
How to Get Extra Crispy Potato Skins
- Make sure to dry the potatoes completely after washing. Any excess moisture can make them soggy instead of crispy.
- Don’t skip the second bake after scooping out the flesh. This step helps the skins firm up and develop a crunchier texture.
- If you have an air fryer, you can crisp up the skins even more by air frying them at 400°F for 3-5 minutes after the final baking step.
What to Do if Your Potato Skins Aren’t Crispy
If your potato skins aren’t as crispy as you’d like, try baking them a little longer or brushing them with additional butter before the final crisping step.
How to Prevent Overcooking the Cheese
Cheese melts quickly, so keep an eye on the oven during the last few minutes to avoid overcooking. You want the cheese to be melted and gooey, not dry and crispy.
Can You Make These Ahead of Time?
Yes! You can bake and scoop out the potatoes ahead of time, then store them in the fridge for up to two days. When you’re ready to serve, brush with butter, crisp them up in the oven, add toppings, and bake until the cheese melts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (plus 1 hour for baking potatoes)