Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees F until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees F until crisp, 15 minutes. Add your favorite toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
The more the bacon the faster these potato skins will be devoured!
Chorizo and Cheddar Potato Skins | Potato skins are a food you might bypass making at home, especially given their more famous sister spud—the rich and creamy twice-baked potato. But if crispy, crunchy, and oozing with chorizo and cheese is your thing, then look no further than these no-fuss skins as your new go-to appetizer or anytime snack. | From: justataste.com