Decadent Potato Skins 
Difficulty: Beginner  |  Prep Time: 1.5 Hours  |  Serves 6-8

  • 4 medium sized russet potatoes
  • 3 tbsp olive oil
  • 6 slices of thick-cut bacon
  • ½ sweet yellow onion, finely sliced
  • 1 ¼ cups grated cheddar cheese
  • 2 tbsp Kosher salt, separated
  • 2 tbsp black pepper, separated
  • 2 tsp garlic powder, separated
  • 2 tsp paprika, separated
  • 1 bunch chives
  • 1 cup sour cream
  • Favorite hot sauce

Preheat the oven to 400°F. Scrub the potatoes thoroughly. Once clean, pat the potatoes dry. Mix one set of the seasonings (salt, pepper, garlic powder, paprika) together into a rub. Using a fork, pierce each potato a few times. Next, rub each potato with olive oil. Using the salt, pepper, garlic powder and paprika spice blend, lightly sprinkle each potato with a coating of the blend. Once the potatoes are ready, place them in a broiling pan (do not use a baking sheet) in the oven and bake for 45-50 min, or until the potatoes give slightly when pressed.

While the potatoes are in the oven, using a large skillet begin to cook the bacon over medium-high heat for 10 -15 minutes, until crisp. Remove and set aside from the heat to drain. Reserve the bacon drippings at the bottom of the skillet in a separate measuring cup. Once cooled, using a sharp knife, chop the bacon into small pieces.

Once the potatoes are cooked through, allow them to cool for at least five minutes before handling them. Even after waiting, they may still be hot to the touch, be cautious in handling them. Turn the heat on the oven up from 400°F to 450°F. Slice the potatoes in half lengthwise and using a spoon gently begin to scoop the center flesh of the potato out. Do not scoop the flesh all the way to the skin; try to leave a ¼ inch of flesh inside. Once the flesh has been removed and set aside, use a brush to rub the reserved bacon drippings in the skillet on the inside of the potatoes. Sprinkle the inside of the potatoes liberally with the second set of spice blend (salt, pepper, garlic powder, and paprika). Return to the oven for 8 more minutes, flesh side up.

While the potatoes are back in the oven, add the finely sliced sweet yellow onions to the bottom of skillet. Over medium heat, allow the onions to caramelize in the remaining bacon drippings at the bottom of the pan. This is a slower process, the onions over the next 10-15 minutes will slowly caramelize.

After the first 8 minutes back in the oven, flip the potato skins skin side up and place back in the oven for 8 more minutes. Once the potatoes have been baked on both sides a second time, it is time to top them with the works!

Sprinkle the grated cheddar cheese, layer in the caramelized onions and bacon bits, and then top with another layer of cheese. Pop them back in the oven for one last quick broil, 2-3 minutes, just so the cheese has time to melt. Remove from the oven, top with chives, sour cream, or hot sauce and serve.

Print or Download Recipe