Homemade Potato Skins

Ingredients

• 8 small Russet potatoes, (about 4 inches long)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• Freshly cracked pepper
• 8 slices bacon, cooked and crumbled (or bacon bits (see notes for Baked Bacon))
• 8 oz. (2 packed cups) freshly shredded cheddar cheese
• Green onions for topping
• Sour cream for topping
• 6 tablespoons unsalted butter, (melted)
• 1/2 tsp EACH dried parsley, garlic powder
• 1/4 tsp EACH onion powder, paprika, dried dill
• 1/8 teaspoon table salt

Instructions

1. 1

   --- To Bake Potatoes ---

2. 2

   Prep: Preheat the oven to 425°F. Line a baking sheet with parchment paper (parchment delivers crispier skins than foil).

3. 3

   Wash & Prick Potatoes: Thoroughly scrub and dry the potatoes (the drier, the crispier the skin). Place on the lined baking sheet. Use a fork to poke the potatoes about 3 times each on the top and bottom.

4. 4

   Season and Oil Potatoes: Generously drizzle the potatoes with olive oil, then rub evenly all over the outsides. I find it easiest to pick up the potatoes individually to do this. Sprinkle half of the salt over the top of the potatoes, followed by some freshly cracked pepper; pat it in, then flip and repeat.

5. 5

   Bake: Bake on the middle rack for 45-55 minutes or until tender when poked with a fork. Meanwhile, shred the cheese and leave it at room temperature.

6. 6

   --- To Prepare Potato Skins ---

7. 7

   Hollow out: Remove the potatoes from the oven and let them cool until they're easy to handle. Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh, leaving a ¼-inch thick shell. It's better to aim for more flesh than less, so they don't fall apart. (I like to use the spoon to carve a 1/4-inch guideline, then hollow it out, which prevents getting too close to the skin - see pics in post.)

8. 8

   Season: Turn the oven to high broil (550°F) and move the rack to the second- highest position. Whisk together the Herb Butter ingredients. Brush the skins with about 1/3 of the butter (not the cut sides yet).

9. 9

   Broil #1 Skins: Broil the potatoes, cut side down, for 2-3 minutes, until the skin gets crispy, watching closely so they don't burn.

10. 10

    Broil #2 Cut Sides: Flip potatoes over and brush the cut flesh side with the remaining butter mixture (you may need to microwave the butter mixture for a few seconds if it's thickened). Broil for an additional 2 minutes.

11. 11

    Broil #3 with Cheese: Fill each potato with cheese and broil for 1-2 minutes, until the cheese is melted and bubbly.

12. 12

    Load and Serve: Top with sour cream, bacon bits, and green onions OR see the post for lots of variations!