The sharpness of a strong Cheddar cheese and the smoky goodness of crumbled bacon make these crispy potato skins perfect for the addition of a tangy-spicy sour cream sauce. Thinly sliced shallots sit on top of the potato skins and cook under the broiler, giving just the right amount of bite and oniony sweetness to this beloved party snack.

Southern Living


Credit: Micah A. Leal

Recipe Summary test

25 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Coat potatoes in 1 Tbsp. olive oil and season outside generously with kosher salt. Bake in an aluminum foil covered roasting pan for 1 hour, until a fork inserted passes through easily.

  • Allow to cool for 10 minutes before cutting each potato into quarters lengthwise. Use a knife or a spoon to remove most of the potato center from each wedge, leaving only 1/4-inch of potato flesh on each skin. (Note: the potatoes will still be hot, so use a kitchen towel to handle the potatoes as you cut them.) Place cleaned potato skins on an aluminum foil-lined baking sheet. Drizzle each potato skin with remaining olive oil and a sprinkling of kosher salt.

  • Spread cheese evenly over potato skins, then sprinkle crumbled bacon on top of the cheese. Finally, spread a few pieces of shallot on top of each potato skin, and place under the broiler until the cheese is fully melted.

  • In a small bowl, mix together sour cream and hot sauce (adding more or less hot sauce to accommodate your taste). If too thick, thin the mixture with 1-2 Tbsp. water, and splatter across potato skins. Garnish with chives.