Crispy Potato Skins Cheese Bacon (Print Version)
Golden crispy potato skins filled with melted cheese, smoky bacon, and fresh green onions.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ Fillings
02 - 1 cup shredded cheddar cheese
03 - 4 strips bacon
04 - 2 green onions, thinly sliced
05 - 2 tablespoons sour cream (optional, for serving)
→ Seasonings & Oil
06 - 2 tablespoons olive oil
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce each potato several times with a fork. Place directly on the oven rack and bake for 40 to 45 minutes until skins are crisp and potatoes are tender when pierced.
03 - While potatoes bake, cook bacon strips in a skillet over medium heat until crispy. Drain on paper towels and crumble once cool.
04 - Remove potatoes from the oven and allow to cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving about ¼ inch of potato attached to the skin.
05 - Brush both sides of the potato skins with olive oil, then season with salt and black pepper. Arrange skins skin-side down on the prepared baking sheet.
06 - Return the baking sheet to the oven and bake for 10 minutes, flipping halfway through, until edges are golden and crisp.
07 - Fill each potato skin with shredded cheddar cheese and crumbled bacon. Bake for an additional 3 to 4 minutes until the cheese is melted and bubbly.
08 - Remove from the oven, top with sliced green onions and a dollop of sour cream if desired. Serve immediately.
# Expert Tips:
01 -
- They look like you spent hours in the kitchen when they actually take about an hour start to finish.
- That crispy-cheesy-bacon combination hits every craving at once, and somehow feels both indulgent and simple.
- You can prep most of it ahead and just add the toppings before serving, which is a lifesaver when hosting.
02 -
- Don't skip scooping out enough potato—if you leave too much flesh, they won't crisp properly and you'll end up with a soggy mess instead of that satisfying crunch.
- The olive oil is what makes the difference between pale potato skins and truly golden ones, so don't skimp on this step or use spray oil.
- Bake the potatoes directly on the oven rack instead of a baking sheet—it's the secret to getting that crispy skin texture everyone loves.
03 -
- If your potatoes are smaller than average, reduce the baking time slightly and check them at 35 minutes instead of waiting the full 40-45.
- The secret to perfectly crispy skins is that second brush of olive oil and the flip halfway through the second bake—don't rush this step or they'll stay pale.