Appetizer: United States – Idaho / Pacific Northwest – Idaho Potato Skins

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 6 medium Russet potatoes, about 3 lb (1.4 kg)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt, plus extra for seasoning
- 1/2 tsp (2 g) freshly ground black pepper
- 8 slices bacon, approx. 8 oz (225 g)
- 1 3/4 cups (7 oz / 200 g) shredded sharp Cheddar cheese
- 2 tbsp (30 g) unsalted butter, melted
- 1/2 tsp (1 g) smoked paprika (optional)
- 1/2 cup (120 g) sour cream, for serving
- 3 tbsp (9 g) fresh chives, finely chopped
- Optional: 1/4 tsp (1 g) garlic powder for seasoning the shells

Instructions

Short Description:
Crisp potato shells made from Idaho Russet potatoes, filled with melted sharp cheddar, crisp bacon, and finished with sour cream and fresh chives for a classic Pacific Northwest starter.

Regional Notes:
This Idaho version highlights locally grown Russet potatoes and sharp cheddar from regional dairies; crisp bacon and snipped chives reflect Idaho's agricultural bounty. Compared with generic versions, the focus here is on robust Russet texture and a straightforward topping of cheddar, bacon, and chives.

1. Preheat the oven to 400°F (200°C). Scrub the Russet potatoes and pat dry.
2. Pierce each potato several times with a fork, rub with 2 tbsp (30 ml) olive oil and 1 tsp (5 g) kosher salt, and place directly on a baking sheet. Bake 45–55 minutes, until tender through when pierced with a knife. Remove and let cool until safe to handle, about 10–15 minutes.
3. While potatoes cool, arrange bacon on a lined baking sheet and bake in the oven (or cook in a skillet) until crisp, about 12–18 minutes in the oven. Drain on paper towels and crumble when cool.
4. Reduce oven to 425°F (220°C). Slice each potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch (6 mm) thick shell (reserve scooped potato for another use). Transfer the shells to a baking sheet, cut side up.
5. Brush the inside of each shell with melted butter and, if using, sprinkle a light dusting of garlic powder and smoked paprika. Season lightly with salt and pepper. Bake the shells 10–12 minutes, until the edges begin to crisp.
6. Remove shells from oven and divide the shredded Cheddar evenly among them, then scatter the crumbled bacon over the cheese. Return to the oven and bake 5–7 minutes more, until cheese is fully melted and bubbly.
7. Remove from oven and let cool 1–2 minutes. Top each potato skin with a small dollop of sour cream and a sprinkle of chopped fresh chives. Serve hot on a platter for sharing.