Crispy Potato Skins
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
16 pieces Use the scooped-out potato flesh for Latkes.
Ingredients
- Four 8-ounce russet potatoes
- 6 tablespoons (¾ stick) butter, melted
- 1 tablespoon chili powder and/or 2 teaspoons finely minced garlic
- Salt
- 1 cup shredded Monterey Jack or Cheddar (4 ounces)
- (8 slices bacon, cooked until crisp and crumbled)
- Chopped green onions and/or cilantro
- (Sour cream and/or any salsa)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Four 8-ounce russet potatoes
- 6 tablespoons (¾ stick) butter, melted
- 1 tablespoon chili powder and/or 2 teaspoons finely minced garlic
- Salt
- 1 cup shredded Monterey Jack or Cheddar (4 ounces)
- (8 slices bacon, cooked until crisp and crumbled)
- Chopped green onions and/or cilantro
- (Sour cream and/or any salsa)
Let's Cook
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Step 1.
Bake: Four 8-ounce russet potatoes
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Step 2.
Let cool completely. Cut each potato lengthwise into quarters. With a spoon, scoop out most of the pulp, leaving a ¼-inch shell. Arrange the potato skins on a baking sheet, cut side up. Combine: 6 tablespoons (¾ stick) butter, melted; 1 tablespoon chili powder and/or 2 teaspoons finely minced garlic
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Step 3.
Brush on the potato skins. Season generously with: Salt
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Step 4.
The potatoes can be covered loosely and refrigerated up to 12 hours. Shortly before serving, position a rack in the upper third of the oven and preheat the oven to 450°F. Bake the potato skins until very brown and crisp, about 30 minutes. Sprinkle with: 1 cup shredded Monterey Jack or Cheddar (4 ounces); (8 slices bacon, cooked until crisp and crumbled)
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Step 5.
Return to the oven until the cheese begins to brown, about 5 minutes. Serve at once, accompanied with: Chopped green onions and/or cilantro; (Sour cream and/or any salsa)