Make Ahead

Make-Ahead BLT Potato Skins

February  3, 2023
4 Ratings
Photo by Ty Mecham. Prop Stylist: Alya Hameedi. Food Stylist: Adrienne Anderson.
  • Prep time 15 minutes
  • Cook time 1 hour 15 minutes
  • makes 12
Author Notes

Few things are easier than baking a potato, and I like to bake a tray of them every now and then so I have them on hand when hosting. I cut the cooked potatoes in half lengthwise, then freeze them in a single layer so that they’re ready whenever the mood for baked potato skins strikes. When my friends come over for a Sunday gathering and the big game starts to heat up, I just pop the skins in the oven topped with lots of cheese and bacon. As soon as they’re nice and crispy, they get a big dollop of sour cream, plus tomatoes and lettuce. My friends love them because they can eat them with one hand while they’re cheering with the other. It's a win-win. —Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Daisy. —The Editors

What You'll Need
  • 6 small russet potatoes, scrubbed but not peeled
  • Olive oil, for drizzling
  • Kosher salt
  • 2 tablespoons butter, melted
  • 6 ounces Monterey Jack cheese, shredded
  • 6 slices bacon, cooked till extra-crispy and crumbled
  • 1 cup romaine lettuce, finely sliced
  • 2 tomatoes, seeded and diced
  • 3/4 cup Daisy Sour Cream
  • 3/4 cup chives, sliced
  1. Heat oven to 400°F. Pierce each potato with a fork all over. Rub each potato with olive oil and salt. Set the potatoes on a parchment-lined baking sheet. Bake until cooked through, about 60 minutes.
  2. When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, leaving a ½-inch border all the way around. (Save the potato flesh for another use. Sour cream mashed potatoes? Yes!)
  3. Brush the inside of each potato half with some butter and sprinkle with a tiny bit of salt. Divide the cheese and bacon between each half. Return them to the baking sheet and bake until the cheese has melted and browned in spots, about 5 to 10 minutes.
  4. To serve, top each half with some lettuce, tomato, sour cream, and chives.

See what other Food52ers are saying.

0 Reviews