- 3 large russet potatoes
- 3 slices bacon, cooked and chopped
- 2 Tbsp (30g) unsalted butter, melted
- ½ cup (120g) shredded cheddar cheese
- ½ bunch green onion, thinly sliced
- Sour cream for serving
- Kosher salt and pepper to taste
Crispy Potato Skins
A potato is a powerful thing in Joshua Weissman's hands.
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Ingredients
Directions
- Preheat the oven to 425°F (218°C). Use a fork to poke holes into the potato.
- Brush the potato with olive oil and season with kosher salt and pepper. Once seasoned, place the potato onto a wire rack lined baking tray.
- Place the tray into the oven and cook the potato for 40-60 minutes. The potato should be crispy on the outside and fork tender on the inside.
- Remove from the oven and let cool until potatoes are easy to handle. Using a knife, cut the potatoes in half lengthwise.
- Using a spoon, scoop the flesh out of the potato leaving a ¼ inch thick shell. Brush the inside and outside of the potatoes with melted butter.
- Place the potatoes on a half baking tray, then place the tray into the oven and bake for 15 minutes, or until crisp.
- Place cheese and bacon into the potato and bake for 5-7 minutes. The cheese should be melted and starting to brown.
- Pull from the oven and garnish with green onion. Serve with sour cream.
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