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Prep time
15 minutes
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Cook time
1 hour 15 minutes
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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
Ingredients
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6
small russet potatoes, scrubbed but not peeled
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Olive oil, for drizzling
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Kosher salt
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2 tablespoons
butter, melted
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6 ounces
Monterey Jack cheese, shredded
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6
slices bacon, cooked till extra-crispy and crumbled
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1 cup
romaine lettuce, finely sliced
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2
tomatoes, seeded and diced
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3/4 cup
Daisy Sour Cream
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3/4 cup
chives, sliced
Directions
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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.
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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!)
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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.
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To serve, top each half with some lettuce, tomato, sour cream, and chives.
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