Crispy Potato Skins

bacon cheddar chive party potato snack super bowl

Dawn Perry

8 Servings

Source

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

Method

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

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.

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.

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