Ingredients
Equipment
Method
- Preheat your oven to 400°F (204°C). Scrub the Russet potatoes thoroughly and pat them dry. Prick each potato several times with a fork. Place the potatoes directly on the oven rack or on a baking sheet and bake for 50–60 minutes until the skins are slightly wrinkled and the centers are tender.
- Remove the potatoes from the oven and let them cool for 10–15 minutes. Slice each potato in half lengthwise.
- Using a small spoon, scoop out the potato flesh, leaving about 1/4 inch of potato attached to the skin. Save the scooped-out potato for other dishes like mashed potatoes or breakfast casseroles.
- Preheat the oven to 450°F (232°C). Brush the inside and outside of the potato skins with melted butter and oil. Sprinkle the insides with kosher salt and black pepper. Place the potato skins cut-side down on a baking sheet and bake for 10 minutes. Flip the skins over and bake for another 5–8 minutes until golden brown and crispy.
- Remove the skins from the oven and flip them over to be cup-side up. Fill each skin with shredded cheddar cheese and crumbled bacon. Return to the oven for 3–5 minutes or until the cheese is melted and bubbly.
- Remove the potato skins from the oven and let them cool for 2 minutes. Top each skin with a dollop of sour cream and a sprinkle of chopped green onions. Serve immediately while hot.
Notes
These homemade potato skins are crispy on the outside and tender on the inside, making them the perfect vessel for cheesy, smoky, and creamy toppings. The double-baking technique ensures that each skin stays crunchy even when topped with melted cheese.
