Name: Crispy Potato Skins
Yield: 8 Servings
Ingredients: 8 russet potatoes (about 5 lb.), scrubbed; Olive oil for rubbing and brushing; Flaky sea salt, such as Maldon; Freshly ground black pepper; 8 ounces shredded Cheddar cheese; 1 pound bacon, cooked and crumbled; Sour cream and chopped chives, for serving

Matt Duckor

Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

Recipe notes