Cheesy Chili Crunch Potato Skins with Hot Honey Bacon Bits Content

These potato skins are pretty classic because why mess with an already perfect food—but we’ve leveled them up with a few of our pantry favorites. The cheesy potatoes are drizzled with Chili Crunch before they finish baking, and then you top everything with a Savory Seasoned Salt–powered sour cream. The Hot Honey bacon bits are technically optional, but we strongly suggest you try them out.

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Heat oven to 400°F.

Place potatoes on a sheet pan. Drizzle with olive oil and season with Kosher salt. Using a fork, poke a few holes in the tops of each potato, then roast for about 1 hour, until the potato is totally tender.

While potatoes are roasting, prepare the hot honey bacon bits. Fry bacon in a skillet until crisp. Quickly remove the bacon from the skillet and chop into small bits. Toss with 2 teaspoons of Momofuku Hot Honey and 1 teaspoon of bacon fat from the skillet. Spread onto a paper towel-lined plate to cool.

When the potatoes are ready, remove from the oven and cool for 10 minutes. Increase oven temperature to 450°F.

Slice potatoes in half and carefully scoop out the inside, leaving about ¼ to ½ inch of potato behind. Return potatoes to the sheet pan, skin side-up, then drizzle with more olive oil and season again with Kosher salt. Roast for 15–20 minutes, until the potato skins are starting to crisp.

Remove from the oven, flip the potato skins, and fill each skin with grated cheese. Drizzle with Momofuku Chili Crunch, then return to the oven for 5 minutes, until the cheese is melted and starting to bubble. Remove from the oven and let cool for 5 minutes.

Mix 1 teaspoon of Momofuku Savory Seasoned Salt into the sour cream. Place 1 dollop of Savory sour cream on each potato skin, then top with hot honey bacon bits and sliced scallions.