Elevate Your Snack Game with Crispy Potato Skins

Choosing the Right Potatoes

When selecting potatoes, opt for 5-pound bags, which typically contain smaller, more uniform spuds. Be sure to avoid green-spotted or sprouted potatoes, as they contain bitter toxins. For this recipe, you’ll need eight 3-inch-long russet potatoes, scrubbed and dried.

Preparation is Key

Before you begin, prepare your refried beans and hot sauce according to your favorite recipes. You’ll also want to have some leftover mashed potatoes on hand, perfect for using in future dishes like potato cakes, gnocchi, or potato soup.

Let’s Get Started!

Step 1: Bake the Potatoes

Heat your oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife, then place them directly on the oven rack. Bake for 50 minutes, or until the skins are crisp and a knife easily pierces the potatoes. Let them cool for 10 minutes before handling.

Step 2: Prepare the Potato Skins

Slice each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch intact. Reserve the flesh for another use. Brush the insides of the potatoes with melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.

Step 3: Add the Toppings

Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes. Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Step 4: Assemble and Serve

Divide the refried beans among the potato skins and top with a dash or two of hot sauce and shredded cheese. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top with salsa, sour cream, and diced avocado. Serve immediately and enjoy!

Yield: 16 potato skins

Difficulty: Easy

Total Time: 1 hour 30 minutes