Baked Potato Skins That Don't Go Soggy
Crisp twice-baked shells, melty sharp cheddar, and a garnish situation that looks intentional — in about an hour and fifteen. One extra wire-rack bake is the whole trick.
Equipment
- Rimmed baking sheet
- Wire Rack
- Small Bowl
- Pastry brush
- Grapefruit Spoon or Spoon for Scooping
- Chef's Knife and Cutting Board
Ingredients
Potatoes & Shell
- 4 large russet potatoes, about 8-10 ounces each
- 1 tablespoon olive oil, for rubbing the potatoes
- kosher salt and black pepper, for seasoning
Butter Wash
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
Filling & Finish
- 1 cup shredded sharp cheddar
- 4 slices bacon, cooked crisp and crumbled small
- 1/2 cup sour cream, for serving
- 2 tablespoons fresh chives, cut on a bias
- to taste flaky salt, for finishing
Instructions
- Preheat the oven to 425°F. Scrub the potatoes well, dry them, poke each one a few times with a fork, and rub with a thin layer of olive oil and a pinch of kosher salt.
- Bake the potatoes for 50-60 minutes, until a fork slides through the thickest part with zero resistance. Let them cool about 5 minutes.
- Cut each potato in half lengthwise. Scoop out the flesh, leaving a 1/4-inch wall of potato inside the shell. Save the scooped potato for another meal.
- Mix the melted butter with the garlic powder, a generous pinch of salt, and a few cracks of pepper. Brush the insides and edges of the shells while they are still warm. Sprinkle a tiny pinch of salt inside each shell.
- Set the shells cut-side up on a wire rack over a rimmed baking sheet. Bake for 10 minutes, until the cut surface looks dry and the edges are just starting to turn golden.
- Fill each shell with one even layer of shredded cheddar. Do not overstuff.
- Return to the oven for 6-7 minutes, until the cheese is melted and just starting to bubble. Transfer to a serving plate.
- Sprinkle the crumbled bacon over the cheese, then the chives. Dollop a small spoonful of sour cream on top of each skin and finish with flaky salt right at the end.
Notes
Make ahead: bake, scoop, brush, and give the empty shells the first 10-minute crisp bake up to 2 days ahead. Keep them uncovered in the fridge on a baking sheet, then fill and finish when you need them. Don't freeze — thawing makes the shells soggy. For leftovers, reheat at 400°F for 6-8 minutes in the oven, not the microwave.