Description

Homemade crispy potato skins with bacon, featuring a par-frying technique to ensure a shatteringly crisp edge and tender interior, topped with sharp cheddar and seasoned with smoked paprika.

Ingredients

Scale

4 large Russet potatoes (about 2 lbs / 900g)
1/2 cup neutral oil (vegetable or canola)
8 slices thick-cut bacon, cooked and crumbled (200g)
1.5 cups sharp cheddar cheese, shredded (170g)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp kosher salt, divided
3 stalks green onions, chopped

Instructions

Preheat oven to 400°F (200°C). Wash potatoes and poke with a fork. Bake directly on the rack for 45-60 minutes until tender. Let cool until safe to handle.
Peel the potatoes in long, wide strips. Gently scrape off any attached potato flesh from the inside of the skins to ensure crispiness. Cut skins into thirds or quarters.
Heat 1/2 inch of neutral oil in a cast iron skillet over medium-high heat. Fry potato skins skin-side down for 2-3 minutes until golden and crisp. Remove and drain on paper towels.
While skins are warm, toss with garlic powder, smoked paprika, and half the kosher salt. Arrange on an oven-safe platter.
Sprinkle shredded cheddar cheese evenly over each skin, then top with crumbled bacon. Sprinkle with remaining salt.
Broil for 2-3 minutes until cheese is melted and bubbly and bacon edges are crisped. Garnish with chopped green onions and serve hot.

Notes

The key to crispy skins is par-frying to remove moisture. Do not overcrowd the pan when frying to maintain oil temperature. Shred your own cheese to avoid anti-caking agents that prevent smooth melting. These are best eaten immediately; reheating in the microwave will make them soggy.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 3 skins
Calories: 350
Sugar: 2
Sodium: 450
Fat: 22
Saturated Fat: 10
Carbohydrates: 28
Fiber: 3
Protein: 12

Keywords: potato skins, bacon, game day snacks, crispy appetizer, par-frying, cheddar cheese, party food