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Epicurious

Crispy Potato Skins

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Matt Duckor

Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

Recipe information

  • Yield

    8 Servings

Ingredients

8 russet potatoes (about 5 lb.), scrubbed
Olive oil for rubbing and brushing
Flaky sea salt, such as Maldon
Freshly ground black pepper
8 ounces shredded Cheddar cheese
1 pound bacon, cooked and crumbled
Sour cream and chopped chives, for serving

Preparation

  1. Step 1

    Preheat oven to 400°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

    Step 2

    Place potatoes on a rack set in a rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60-75 minutes. Let cool.

    Step 3

    Heat broiler to high. Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Broil, turning once, until skins are crisp and flesh is golden, about 5-7 minutes per side.

    Step 4

    Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, and black pepper.

TagsAmericanPotatoRoot VegetableVegetableCheddarCheeseDairyBaconCured MeatMeatRusset PotatoEasySnackGluten FreeNut FreeBroilSuper BowlBon Appétit
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