The secret to delicious potato skins

So I consider myself a fairly decent cook – but there are just some things that always taste better at restaurants. For me, one of those dishes has always been potato skins. Although I’m hesitant to admit, some of the best potato skins I’ve ever eaten were at Bennigan’s in Gainesville.  You’re sitting there saying, seriously? Bennigan’s? I actually think that’s what I had for lunch after Larry and I went to the doctor’s office that morning and confirmed I was pregnant with Dana.

I hope you know what I mean when I talk about perfect potato skins – the ones where the potatoes are hot, the cheese is bubbling - but not gummy - and bits of bacon peek out from under the cheese. There’s a scattering of scallions gracing the plate and alongside, a heaping spoonful of sour cream. I’ve tried to replicate this dish for years, but always felt there was something missing in my preparation.

I’m excited to share that I’ve discovered the secret to truly terrific potato skins and I found it in one of my favorite cooking websites: https://cooking.nytimes.com. There you’ll find a recipe titled “Serious Potato Skins.” Now, I know what you’re thinking: really, potato skins in The New York Times?

So what’s the key? Bacon. Well, of course. Bacon makes everything better. But here’s the secret part: to make potato skins really delicious, you don’t just add the aforementioned scattering of bacon, but you bathe the skins in BACON FAT before adding the toppings.

Here’s my slightly edited version of The New York Times’ recipe:

INGREDIENTS

4 Idaho baking potatoes
8 ounces thick-cut bacon, diced
6 ounces sharp cheddar cheese, grated
1 bunch scallions
Kosher salt
Freshly ground black pepper
1 cup sour cream

Preheat the oven to 400 degrees. Rub the potatoes lightly with butter and bake them on the wire racks of your oven for an hour, turning halfway through and piercing each one once with a fork to release some of the steam. Transfer the potatoes to a wire rack and let cool for 10 minutes.

While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat (important step)!! Trim and thinly slice the scallions.

Cut each potato into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use).

Set the oven to broil. Place the wedges on a foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon sour cream alongside and scatter the scallions over the plate.

Trust me. These are amazing.