This is so dead easy, I’m reluctant to call it a recipe. It’s a comfort food for me, and I make them regularly. The more traditional take on potato skins involves bacon, but I prefer these.
4 russet baking potatoes
4 tbsp unsalted butter, melted
1/2 to 1 cup extra sharp cheddar cheese, grated
1/4 pound roasted, peeled green chile, chopped
green onions, thinly sliced for garnish
Scrub the potatoes until the skins are free of any soil residue. Prick three times on each side of each potato. Bake the potatoes at 375F until soft – or microwave until soft, if you’re in a hurry. I often am.
When the potatoes are soft, slice them in half lengthwise. You’ll now have 8 halves of potato. Leaving about 1/4 inch of potato inside the skin, scoop out the bulk of the flesh. Reserve potato pulp for use in another recipe.
Place the scooped out skins on a baking sheet, cut sides up. Brush each skin with melted butter, being sure to slather melted butter on the border of potato pulp you’ve left inside each. Broil until the potatoes start to turn brown and crisp, about 5 minutes.
Turn the skins over and brush the outsides with more melted butter. Broil until the skins start to crisp.
Turn the potatoes back over so that you have a “boat” shape. Sprinkle the grated cheese inside, evenly distributing it among all 8 skins. Top with the green chile.
Pop back into the broiler until cheese is melted and potatoes are golden brown and delicious.
Garnish with sliced green onions and serve 2 skins per person.