Crispy Potato Skins Bacon Cheddar

My friend Sarah showed up at my door last winter with a bag of russets and a craving. She had just discovered potato skins at a new sports bar in town and wouldn't rest until we recreated them. That night we made a mess of my kitchen, bacon grease splattering everywhere, but the first bite made all the cleanup worth it.

Last summer I made these for a backyard get-together and my brother-in-law stood by the baking sheet until they came out of the oven. Later he confessed hed eaten three before anyone else even knew they were ready. Now I always double the batch.

Ingredients

• 4 medium russet potatoes: Russets have the perfect starchy flesh that scoops out easily and skins that crisp up beautifully
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you that bold flavor that stands up to the bacon
• 4 slices bacon: The smoky saltiness is non-negotiable here—cook until extra crispy so it doesnt get soggy
• 3 green onions: Fresh bite that cuts through all the rich cheese and bacon
• 2 tbsp sour cream: A cool, creamy finish that balances everything perfectly
• 2 tbsp olive oil: Helps the skins get golden and crisp instead of tough
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the other flavors shine

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup later.

Prep the potatoes:

Prick them all over with a fork, rub with 1 tablespoon olive oil, and sprinkle with salt.

Bake the potatoes:

Place them on the baking sheet and bake for 40 to 45 minutes until a knife slides in easily.

Cook the bacon:

While potatoes bake, cook bacon in a skillet over medium heat until crisp, then drain and crumble.

Cool and slice:

Let potatoes cool for 10 minutes, then cut each in half lengthwise.

Scoop and save:

Carefully scoop out most of the flesh, leaving about 1 cm attached to the skin—save the inside for mashed potatoes tomorrow.

Brush and crisp:

Brush insides and outsides with remaining olive oil, place skin-side down, and bake at 190°C (375°F) for 8 to 10 minutes until crisp.

Add the good stuff:

Sprinkle cheese evenly into each skin, top with bacon, and bake 5 to 7 more minutes until cheese is melted and bubbling.

Finish and serve:

Garnish with green onions and sour cream, then serve hot while the cheese is still gooey.

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These became my go-to for snow days when everyone comes over hungry and ready to stay awhile. Something about dipping into that cheesy bacon topping makes people linger at the counter talking long after the platter is empty.

Making Them Vegetarian

My sister stopped eating meat last year but still craves that smoky flavor. We replace bacon with sautéed mushrooms that have been cooked until deeply browned—sometimes we add a drop of liquid smoke to the pan. She actually says she likes them better now.

Perfect Cheese Every Time

I learned the hard way that pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Now I grate my own cheddar blocks right before assembling. The difference is night and day—you get that gorgeous cheese pull in every bite.

Serving Ideas

These disappear fast when they hit the table, so I always plan on at least three potato skins per person. Set out small bowls of ranch dressing, salsa, or even hot sauce for dipping.

• Try adding diced jalapeños if your crowd likes heat
• A sprinkle of smoked paprika over the top looks gorgeous and adds depth
• Make them a meal by serving with a big green salad on the side

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Whether its game day or just a Tuesday night, these potato skins turn ordinary moments into something worth celebrating. Hope they become a staple in your kitchen too.

Recipe FAQs

→ How do I get the potato skins really crispy?

After the initial baking, brush the skins inside and out with olive oil and return them to the oven at 190°C (375°F) for 8–10 minutes. This double-baking method ensures they become golden and crisp rather than soggy when toppings are added.

→ Can I prepare these ahead of time?

Yes, you can bake and hollow the potatoes up to a day in advance. Store the cooled skins in the refrigerator, then brush with oil and crisp them up before adding cheese and bacon for the final bake.

→ What type of potatoes work best?

Russet potatoes are ideal because their thick skins hold up well during baking and scooping. Their starchy flesh also creates that perfect fluffy interior contrast to the crispy exterior.

→ What can I use instead of bacon?

Sautéed mushrooms, caramelized onions, or diced bell peppers make excellent vegetarian alternatives. You could also use cooked chorizo or pancetta for a different pork variation.

→ What dipping sauces pair well?

Ranch dressing, sour cream, or salsa are classic choices. For something different, try a garlic aioli, spicy chipotle mayo, or a simple yogurt-based dip with fresh herbs.