Potato Skins

Ingredients

• 8small russet baking potatoes
• 60 ml (¼ cup)olive oil
• 1 tablespoonchopped parsley
• ½ teaspoonsalt
• ½ teaspoonpepper
• 8 stripsbacon
• 225 g (2 cups)shredded cheddar cheese
• 60 ml (¼ cup)chopped chives
• to tastesour cream, to serve

Instructions

1. 1

   Bake the potatoes

   Scrub the potatoes and prick each one a few times with a sharp knife or fork. Rub them with olive oil and bake at 200°C (400°F) for about 20 minutes, or until cooked through.

2. 2

   Cook the bacon

   Fry the bacon in a skillet over medium heat until crisp on both sides. Take it off the heat, leave it to cool completely, then crumble it by hand.

3. 3

   Scoop the potatoes

   Once the potatoes have finished baking, take them out and leave them until cool enough to handle. Cut each in half and scoop out the centres, keeping them for another use and leaving about 6 mm (¼ inch) of potato attached to each skin.

4. 4

   Bake the skins

   Heat the oven to 230°C (450°F). Brush the skins with olive oil and sprinkle with a little salt. Arrange them skin side up on a baking sheet lined with a wire rack and bake for 10 minutes. Take out the tray, turn the skins over so they are skin side down, and bake for another 10 minutes. Remove from the oven and leave to cool for 10 minutes.

5. 5

   Fill the skins

   Check that the skins are skin side down on the baking sheet and sprinkle each with a little freshly ground pepper. Fill each with 2 tablespoons of cheddar, followed by crumbled bacon. Return them to the oven and grill for about 2 minutes, until the cheese has melted and is bubbling.

6. 6

   Garnish and serve

   Take the potato skins out of the oven, scatter over the chives and serve with sour cream.

What are potato skins?

Potato skins are a popular American appetiser made by baking potatoes, scooping out most of the flesh and crisping the remaining shells. They are often topped with cheese and bacon and served with sour cream.

This version bakes the skins on both sides before filling them, helping them turn crisp while keeping enough potato attached to make each piece substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 7g protein, 16g carbs, 12g fat.

The potatoes provide most of the carbohydrates, while olive oil, cheddar and bacon contribute much of the fat. Cheddar and bacon also provide protein; serve with a salad or vegetables to add freshness and balance the plate.

Choosing the potatoes

Russets: Their starchy flesh and sturdy skins suit baking and scooping. Choose small potatoes of a similar size so they cook at roughly the same pace.

Keep the centres: Leave about 6 mm of potato in each skin so the shells hold their shape. Save the scooped-out flesh for another use.

Getting crisp skins

Dry and oil: Scrub the potatoes and prick them before baking, then brush the scooped skins with olive oil. The wire rack allows heat to reach the skins as they bake.

Turn once: Bake skin side up first, then turn them over for the second bake. Letting them cool for 10 minutes before filling gives the shells a chance to firm up.

Bacon and cheese

Crisp bacon: Cook the bacon until crisp on both sides and let it cool completely before crumbling. This makes it easier to distribute over the filled skins.

Melted cheddar: Put the cheese into each skin before adding the bacon, then grill briefly. Watch closely during the final 2 minutes, as the cheese can go from melted to over-browned quickly.

Seasoning and finishing

Salt and pepper: Salt the skins before their crisping bake and add freshly ground pepper when filling them. Taste the toppings in mind when seasoning, as bacon and cheddar are already savoury.

Fresh garnish: Scatter over the chopped chives after baking so they keep their fresh flavour. Serve the sour cream alongside for dipping.

Serving ideas

These skins work as a starter or a sharing snack while hot from the oven. For a more complete meal, serve them with a crisp salad or vegetables.

The scooped potato flesh can be used separately in mash, soup or another dish, rather than being wasted.

Recipe notes & tips

• Choose potatoes that are close in size for more even baking.
• Prick the potatoes before they go into the oven.
• Leave a layer of potato in each skin so it does not collapse when filled.
• Let the cooked bacon cool fully before crumbling it.
• Keep a close eye on the skins while the cheese grills.
• Serve the sour cream on the side so the skins stay crisp.

Variations

• Add spring onions: Scatter sliced spring onions over the skins with the chives.
• Use another cheese: Swap the cheddar for a similarly melty cheese.
• Add a little heat: Sprinkle chilli flakes over the cheese before grilling.
• Make them vegetarian: Leave out the bacon and add extra cheese or chopped vegetables.
• Use the potato centres: Turn the scooped flesh into mash or add it to soup.

Common mistakes to avoid

• Scooping too deeply: Leave about 6 mm of potato attached so each skin keeps its shape.
• Skipping the turn: Bake both sides of the skins as directed for a more even crisp.
• Filling before the skins cool: Let them rest for 10 minutes after baking so they firm up.
• Using warm bacon: Cool it completely before crumbling so it is easier to handle.
• Walking away during grilling: Check the cheese closely after about 2 minutes to prevent it burning.

How to store

Refrigerate leftover potato skins in a covered container for up to 3 days. Reheat in an oven until hot; add sour cream after reheating.

Frequently asked questions