Classic loaded potato skins elevated with Chili Crunch, melted cheese, crispy hot honey bacon, and a savory sour cream.
Ingredients
- 2.27 kg Russet potatoes
- 4 tbsp Olive oil
- 1 tsp Kosher salt
- 340 g shredded sharp cheddar cheese
- 3 tbsp Momofuku Chili Crunch
- 227 g bacon
- 2 tsp Momofuku Hot Honey
- 240 ml sour cream
- 1 tsp Momofuku Savory Seasoned Salt
- 4 pieces scallions
Method
- Preheat the oven to 200°C (400°F). Arrange the potatoes on a baking sheet. Drizzle them with olive oil and season them with kosher salt. Pierce each potato with a fork, then roast for about 1 hour until very tender.
- Meanwhile, prepare the Hot Honey Bacon Bits according to the recipe above.
- Remove the potatoes from the oven and let them cool for 10 minutes. Increase the oven temperature to 230°C (450°F).
- Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a 6 to 12 mm (¼ to ½ inch) border of potato. Return the skins to the baking sheet, skin-side up. Drizzle them with olive oil and season again. Roast for 15 to 20 minutes until they start to crisp.
- Remove from the oven, flip the skins over, and fill them with shredded cheese. Drizzle with Momofuku Chili Crunch, then return to the oven for 5 minutes, until the cheese is melted and bubbling. Let cool for 5 minutes.
- Mix the sour cream with the Savory Seasoned Salt as prepared above. Dollop a spoonful of the seasoned sour cream onto each potato skin.
- Top with the Hot Honey Bacon Bits and thinly sliced scallions. Serve immediately.
Nutrition
Per serving
- Energy
- 803.6 kcal
- Protein
- 32.6 g
- Carbohydrate
- 70.36 g
- Fat
- 44.93 g
- Fibre
- 8.53 g
- Calcium
- 421.19 mg
- Iron
- 2.37 mg
- Magnesium
- 15.61 mg