Baked Potato Skins
- Author: Hilah Johnson
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4-8 1x
- 4 of the most evenly shaped Russet potatoes you can find
- 4 strips bacon
- 4 tablespoons butter (or reserved bacon fat!)
- 2 teaspoons chili powder
- 1 teaspoon paprika
- Salt (about a teaspoon)
- 1 1/2 cups shredded Cheddar cheese
- 1/4 cup sliced green onions
- For serving: Sriracha, salsa, sour cream, sliced jalapeños
- Scrub and rinse potatoes well. Make 3-4 small piercings in each potato with the tip of a knife. Microwave them about 12 minutes, or until tender.
- Set aside to cool a while.
- Set the oven to preheat to 450ºF if you want to cook them right away.
- Meanwhile, slice the bacon strips cross-wise into 1/4″ slices and fry in a single layer in a skillet over medium heat until crisp. (Reserve bacon fat if you’d like to use it in the next step, otherwise, you’ll use the butter.)
- Melt the butter (or bacon fat) and stir in the chili powder and paprika.
- Cut the potatoes into quarters lengthwise and use a knife to “trim” out the insides of each quarter, leaving a thickness of 1/4 – 1/3″ of potato skin shell.
- Lay the skins on a baking sheet or in a cast iron skillet and brush all cut sides with the seasoned butter. (If making these ahead of time, cover and refrigerate at this point up to 8 hours.)
- Sprinkle a pinch or two of salt on each potato wedge.
- Bake at 450ºF for 30-35 minutes until very brown and crisp.
- Remove from oven and sprinkle with cheese and bacon bits. Bake another 5 minutes until melted.
- Serve hot with green onions on top and any condiments you like.