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Potato Skins

  • Prep Time: 5m
  • Cook Time: 1h 15m
  • Total Time: 1h 20m


  • 2 Russet potatoes, medium sized
  • 1 tbsp. Butter, room temperature
  • Cheese of your liking, shredded (cheddar, mozzarella, parmesan are typical)
  • 1 Green onion, chopped
  • 1/2 Tomato, chopped
  • 1/4 c Creme fraîche or sour cream


  1. Preheat oven to 425°F. Poke potatoes all over with a fork and bake for 1 hour. The potatoes will be done pierced with a sharp knife and render little-to-no resistance.
  2. Increase oven temp to 475°F. Cut potatoes in half along the wide edge so the yielded halves are long and shallow. Hold the potatoes in one hand with a towel (they will be hot), and use a firm spoon to scoop out most of the flesh, leaving 1/4" of potato flesh.
  3. Brush the insides of the potatoes with butter. Bake cup-side-up for 7 minutes. Flip and bake for 7 more minutes.
  4. Remove from oven to fill with cheese, and bake for 2-3 mins until melted. Remove from oven and top with chopped tomatoes and green onions. Serve with a scoop of creme fraîche on the side.