Serious Potato Skins

  • Serves: 2
  • Cook Time: 30 minutes
  • 4-6 Potatoes (Yukon Gold or Russets, preferably)
  • Extra-Virgin Olive Oil
  • 8 ounce Thick Cut Bacon
  • 1 bunch Chives or Scallions
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 cup Sour Cream or Crème Fraîche
  • Hot Sauce (to taste)
  • 6 ounce Cheddar Cheese
  1. Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes
  2. While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat or in oven until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the chives or scallions.
  3. Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop some of the flesh from each wedge, leaving 1/4 inch or more of the flesh
  4. Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling
  5. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of crème fraîche or sour cream on each and scatter the chives or scallions over the plate. Serve with hot sauce (optional)