I got SKINS...they're multiplying

And I'm losing control....

Can you blame me?

There is something about a potato skin that just screams out "INDECENT!"  It's a hollowed-out shell of a potato, often deep fried, then filled with all sorts of fatty, cholesterol-y goodness like cheese and bacon, then, if that weren't bad enough, you dip it in sour cream and/or ranch dressing.  Sure, they sprinkle green onions or chives on top, but that's not fooling anybody.  But, damn, are they good!

The problem is, it's really easy to make a really mediocre potato skin, which many places do.  And, if you're gonna be indulging, it should taste as good as it is bad for you.  No reason eating nasty food that's also nasty for you!

Awaiting their crisping in the oven. 

Personally, I have a few criteria that make a good potato skin.  First, thin skin.  I don't want half a potato--no, get busy scraping.  I'm a big believer in ratios--ratio of ice cream to cone; of filling to tortilla (or, why tacos are better than burritos); of bread to cheese; of sobriety to wine.... Anyway, I think a potato skin should be thick enough to be held in one hand, but thin enough so the relatively bland potato doesn't overwhelm everything else.

Pretend this is them after being crisped up, and I'll pretend I remembered to take that photo.

Second, DAMN, this is the hard one--they should be CRISPY.  Bake, fry, do whatever to the skin itself before filling--just make sure it's crispy.  Side note (you've gotta be used to these by now)--my previous favorite potato skin was at a hole-in-the-wall bar in Chicago, O'Neills, that is no longer with us.  Dank, dark, and a mere 10 feet wide, this smoke-filled ancient watering hole managed to put out great burgers, and great potato skins.  Although, sometimes you would notice a disconcerting amount of grease left over on the paper-lined basket...or dripping out of the skin itself....

Ready for the finishing touch in the oven...

Third, SEASON.  Why, pray tell, anybody would ever cook a potato any which way without a little bit of salt and pepper mystifies me, but they do.  You gotta season the skins before you fill them, people.  It's just an easy, basic thing to do--but it's easier to forget it than to do it right.

Gratuitous extra shot of skinny goodness.  Yes, one has a bite out of it.  Like I said before...can you blame me?

Other than that, there isn't much you really need to do to make a great potato skin.  Scoop freely, crisp up (I prefer brushing them with oil and baking the empty skins in a hot oven for 20 minutes), then fill, bake and serve.  Although I kid myself that baking them instead of frying them makes them healthier (which is why I also served them with Greek yogurt mixed with chives and S&P, instead of sour cream), there is really no denying that these are pretty indulgent.  But what's life without a little indulging?  Recipe, should you need it, after the jump.


Baked Potato Skins with Chive Yogurt
These things are versatile--go crazy! Sick of cheese and bacon (although...how could you be?), go crazy!  Look at the world for inspiration...Italian Potato Skins with mozzerella and prosciutto; Spanish with chorizo, manchego, and olives; French with ham and brie; Indian with curry and peas (like an inside-out samosa) or whatever else you can think of.  Potato, like bread, is a nicely bland palate upon which you can draw freely...Like I did.  Lacking cheddar or colby, the more traditional cheeses, I used a blend of mozzerella and chiahuahua, cause that's what I had on hand. Always use what's on hand, if you can--experimentation is good for you!

You can reserve the scooped-out potato for another use--single serving mashed potatoes, thickening soups or hearty sauces (just mash the potato, then stir in), making potato patties.  OR dipping into the greek yogurt after all the skins are gone...

• 4 medium potatoes, scrubbed
• 1 Tbsp vegetable/canola oil
• S&P
• 4 oz cheese, shredded 
• 4 strips bacon, chopped and cooked until crispy
• 3 green onions, thinly sliced
• 1/2 cup (or more) Greek yogurt (I use Fage 2%)
• 2 Tbsp chives

1.  Scrub potatoes, then prick all over with a fork.  Microwave on a plate until steaming and tender, 5-10 minutes (they should be pretty well cooked, but still raw-ish in the middle is OK). Let cool slightly

2.  Preheat oven to 425 degrees.  Halve or quarter potatoes lengthwise, depending on your preferred style, then use a spoon to gently scoop out the insides, leaving a 1/4" shell.  Brush skins with oil, liberally season with S&P, and place them on a foil-lined baking sheet.  Bake for 20 minutes, checking after 15, until crispy and slightly browned.

3.  Remove skins from oven (leave oven on) and top with cheese and bacon.  Season again if needed, then return to the oven until cheese is melted and starting to brown, another 10 to 15 minutes.  

4.  While skins bake, mix the yogurt with the chives until evenly blended, then season with S&P.  Sprinkle the skins with green onions, and serve alongside the yogurt.