Broiled Potato Skins

This is the classic American potato skin appetizer, sized down for sharing. Four large baking potatoes get hollowed out and cut into 48 small bite-size pieces, each one topped with jalapeño Monterey Jack and crumbled crispy bacon. Two minutes under the broiler melts the cheese and crisps the edges of the potato skins.

The technique starts with proper potato baking. A full hour at high heat is what creates the dry, crisp shell that holds up under toppings. Steamed or microwaved potatoes get soggy skins that tear when scooped.

Leaving a 3/8-inch shell of potato when scooping is the spec. Less and the skins collapse; more and they’re closer to twice-baked potatoes than skins. The scooped flesh? Save it for mashed potatoes or potato pancakes the next day.

Butter brushed inside the shells before topping is what crisps the inner surface during the broil. Skipping this step leaves the inside soft. The pepper jack cheese brings background heat that pairs well with smoky bacon.

Pro Tips

• Bake potatoes directly on the oven rack for the crispiest skins. A baking sheet underneath catches drips but slows the bottom from crisping.
• Crisp the bacon fully before crumbling. Underdone bacon turns rubbery during the broil; properly crispy bacon stays crunchy.
• Watch the broiler carefully. Two minutes is what’s specified, but every broiler runs differently. Pull when the cheese bubbles and just starts to brown.
• Serve immediately with sour cream and chives. Skins lose their crispness fast as they cool.

Variations

• Top with shredded cheddar and chopped scallions instead of pepper jack for a milder version.
• Dollop with sour cream and salsa right out of the broiler for a Tex-Mex spin.
• Add a small spoonful of chili on each skin before topping with cheese for a heartier game-day bite.