chives, sliced green onions, and sour creamfor serving
Instructions
Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment paper.
Scrub the potatoes well, dray, and pierce each potato several times with a fork. Using about 1 tablespoon of olive oil, brush each potato with the oil. Place the prepared potatoes onto a baking sheet and bake until they are fork tender, about 40-45 minutes.
While the potatoes are baking, bake the bacon as well. Lay the strips of bacon on a rimmed baking pan lined and topped with a baking rack, being sure to not let the bacon overlap. Bake the bacon for 10-12 minutes, or until fully cooked and browned. Let the bacon cool and then chop it into small pieces.
Once potatoes have been baked, allow them to cool for 5-10 minutes, or until cool enough to handle. Slice the potatoes in half lengthwise. Leaving a ¼" border around the potato skins, carefully scoop out the flesh of each potato.
In a small bowl combine the melted butter, salt, garlic powder, and onion powder. Brush the butter mixture over the bottom and tops of the potato skins.
Place the potato skins back on the parchment-lined baking sheet, cut side up, and return to the oven at 400°F for 10 minutes.
Remove the potato skins from the oven and top evenly with the cheddar, Monterey Jack cheese, and bacon. Return the potatoes to the oven for 5-8 minutes, or until the cheese is fully melted.
Serve with dollops of sour cream, chopped green onions, and chopped chives.
Notes
Cheese: For best results, shred the cheese from a block as it will melt better than pre-shredded cheese that is coated in anti-caking agents. Storage: Store leftover potato skins in an airtight container for up to 3 days in the refrigerator. For best results, reheat the potato skins in a 400-degree F oven for 10 minutes to warm through. Make-Ahead Instructions: Prepare the potato skins up through topping the potato skins with bacon and cheese. Instead of baking the potato skins for the final time, allow them to cool completely. Once cooled, place the potato skins into the freezer right on the baking pan. Once frozen solid, transfer the potato skins to a freezer-safe bag or container and freeze for up to 2 months. When ready to enjoy, bake from frozen at 400 degrees F until warmed through, about 15-20 minutes.