Golden Crispy Potato Skins (Printable version)
Golden potato skins filled with melted cheese, smoky bacon, and fresh green onions for a tasty snack.
# Ingredient List:
→ 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 Make It:
01 - Preheat the oven to 400°F and 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 in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
04 - Remove baked potatoes and allow to cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving approximately ¼ inch attached to the skin.
05 - Brush both sides of each potato skin with olive oil, then season with salt and black pepper. Arrange skins skin-side down on the prepared baking sheet.
06 - Return skins to the oven and bake for 10 minutes, flipping once 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 cheese is melted and bubbly.
08 - Remove from oven, top with sliced green onions and a dollop of sour cream if desired. Serve immediately.
# Expert Suggestions:
01 -
- They're ready in just over an hour, which means you can actually make them on a weeknight without losing your mind.
- Once you master the technique, you can load them however you want—this becomes your go-to when you need something that feels impressive but tastes like comfort food.
02 -
- Don't scoop too much potato out—leave that quarter inch of flesh attached to the skin or they'll collapse and tear when you fill them.
- The second crisping step (after hollowing) is essential; it transforms the skins from soft to actually crispy, which is the whole point of the dish.
03 -
- Score the skins lightly with a knife before the second baking so they crisp more evenly and develop a more textured, almost shattered surface.
- If you want them extra crispy, broil them for the last minute instead of baking, but watch them closely because they'll go from golden to burnt in seconds flat.