Crispy Baked Potato Skins (Printable version)

Baked potato halves topped with cheddar, bacon, and green onions, delivering a smoky, crispy appetizer.

# Needed ingredients:

→ Potatoes

01 - 4 medium russet potatoes, scrubbed

→ Toppings

02 - 1 cup shredded cheddar cheese (120 g)
03 - 4 slices bacon
04 - 3 green onions, thinly sliced
05 - 2 tablespoons sour cream (optional, for serving)

→ Seasoning

06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

# How to make it:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Prick potatoes all over with a fork. Rub with 1 tablespoon olive oil and sprinkle with salt.
03 - Place potatoes on prepared baking sheet and bake 40–45 minutes until tender when pierced with a knife.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble or chop.
05 - Remove potatoes from oven and let cool for 10 minutes. Reduce oven temperature to 375°F (190°C).
06 - Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin. Reserve scooped flesh for another use.
07 - Brush the inside and outside of each potato skin with remaining 1 tablespoon olive oil. Place skins skin-side down on baking sheet.
08 - Bake potato skins for 8–10 minutes until crisp.
09 - Evenly sprinkle shredded cheddar cheese into each potato skin. Top with crumbled bacon. Return to oven and bake 5–7 minutes until cheese is melted and bubbly.
10 - Remove from oven. Garnish with sliced green onions and a dollop of sour cream, if desired. Serve hot.

# Expert advice:

01 -
  • The crispy edges and creamy cheese create a texture contrast that feels indulgent without being heavy.
  • You can prep the baked potatoes ahead and assemble them right before guests arrive, which saves you from kitchen panic.
  • They taste like something you ordered out, but theyre simple enough to make on a weeknight when youre craving comfort food.
02 -
  • Dont skip the second bake for the empty skins, thats when they transform from floppy to crispy and become worth eating.
  • If you scoop out too much potato, the skins will collapse under the weight of the toppings, so leave a thin cushion of flesh inside.
  • Use a spoon with a sharp edge to scoop cleanly without ripping the skin, I learned this after mangling my first batch.
03 -
  • Let the baked potatoes cool for at least 10 minutes before slicing them open, or the flesh will be too soft to scoop cleanly.
  • Line your baking sheet with parchment paper so the cheese that bubbles over doesnt glue itself to the pan and ruin your night.
  • If youre making these for a crowd, bake the whole potatoes earlier in the day, scoop them out, then store the skins in the fridge until youre ready to crisp and fill them.
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