Make-Ahead BLT Potato Skins
Samantha Seneviratne
Photo by Ty Mecham. Prop Stylist: Alya Hameedi. Food Stylist: Adrienne Anderson.
- Serves
- 12
- Prep Time
- 15 Minutes
- Cook Time
- 1 Hour 15 Minutes
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.
Ingredients
- 6 small russet potatoes, scrubbed but not peeled
- Olive oil, for drizzling
- Kosher salt
- 2 tablespoon butter, melted
- 6 ounce 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
Featured Video
This recipe is shared in partnership with Daisy.
Directions
- Step 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.
- Step 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!)
- Step 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.
- Step 4
To serve, top each half with some lettuce, tomato, sour cream, and chives.