The Best Restaurant Quality Potato Skins



  • 3 large russett potatoes
  • 2 tbsp olive oil
  • Kosher salt
  • freshly cracked pepper
  • 3 strips cooked bacon, crumbled
  • 1 cup cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1-2 tbsp chives or scallions, chopped
  • ½ cup sour cream or Ranch dressing


  • Wash and dry potatoes. Pierce each one with the tines of a fork several times.
  • Bake in a 375° oven for 60 minutes.
  • Remove from oven and allow potatoes to cool enough to handle.
  • Cut each potato in half.
  • Using a spoon, scoop out the flesh, leaving about a ¼ inch with the skin.
  • Brush the inside of each potato half with olive oil.
  • Season with salt and pepper.
  • Flip over shells and brush skin with olive oil.
  • Season with salt.
  • Bake in the oven for 10 minutes.
  • Flip shells over and bake for another 10 minutes.
  • Remove from oven and fill each shell with crumbled bacon and a generous mound of shredded cheeses.
  • Return to the oven and bake for 15-20 minutes or until cheese is melted and bubbly.
  • Serve topped with a dollop of sour cream and garnish with freshly chopped scallions or chives.