Crispy Potato Skins with Bacon

The first time I made potato skins for a Super Bowl party, I accidentally ate half the tray while "testing" them before guests arrived. The way the cheese gets bubbly and browned in those little potato boats is dangerously tempting. Now I always make a double batch and accept that some will disappear during quality control.

My college roommate taught me the secret of scooping out most of the potato flesh—she called it creating the perfect vessel. We ate way too many of these while studying for finals, and honestly theyre still my go-to comfort food. Something about that first crunch when you bite through the cheese layer into the crispy skin just feels like home.

Ingredients

• 4 medium russet potatoes, scrubbed: Russets have the thick, starchy skin that gets perfectly crispy and holds up to baking twice
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you that bold flavor that cuts through the richness
• 4 slices bacon: The smoky, salty element that makes these irresistible
• 3 green onions, thinly sliced: Fresh onion brightness balances all that cheese and bacon
• 2 tbsp sour cream: A cool, creamy contrast to the warm, crispy potato skins
• 2 tbsp olive oil: Helps the skins get golden and crispy instead of tough
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that enhances the natural potato flavor

Instructions

Preheat and prepare:

Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup

Season the potatoes:

Prick the potatoes 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 40–45 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 and lower oven to 190°C (375°F)

Scoop and shape:

Carefully scoop out most of the flesh, leaving about 1 cm (1/4 inch) attached to the skin

Crisp the skins:

Brush insides and outsides with remaining oil, place skin-side down, and bake 8–10 minutes until crisp

Add the toppings:

Sprinkle cheese into each skin, top with bacon, and return to oven for 5–7 minutes until melted

Finish and serve:

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

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These became a tradition in our house for Friday night movies. Theres something so satisfying about sitting around with a platter of potato skins, everyone reaching for the same piece at the same time, laughing when someone gets cheese on their chin. Food always tastes better when its shared.

Getting That Perfect Crisp

The double-bake technique is non-negotiable here. First bake cooks the potato through, second bake transforms the skin into something shatteringly crispy. I skip this step when Im in a hurry and immediately regret it—soggy potato skins are just sad stuffed potatoes.

Make-Ahead Magic

You can bake and scoop the potatoes up to a day ahead. Just store the hollowed skins in the refrigerator and brush with oil before the final crisp-up. This trick saved me more than once when hosting dinner parties and wanting to actually hang out with guests instead of being stuck in the kitchen.

Serving Suggestions

Pair these with a cold beer or stick them on a board with other finger foods like wings and onion rings. Theyre substantial enough to work as a light dinner too, especially with a simple green salad on the side to cut the richness.

• Set out extra sour cream and hot sauce for people to customize
• Warm any leftover potato skins in the oven—microwiving makes them soggy
• The scooped potato flesh makes great mashed potatoes or breakfast hash the next day

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Hope these potato skins become a staple in your house the way they are in mine. Theres nothing quite like pulling that tray out of the oven, all bubbly and golden, and watching everyone gather around.

Recipe FAQs

→ What type of potatoes work best?

Russet potatoes are ideal because their thick skins hold up well during baking and their starchy flesh creates a sturdy base. The high starch content also helps achieve that perfect crispy texture when the skins are baked the second time.

→ Can I prepare these ahead of time?

Yes, you can bake the potatoes and scoop them a day in advance. Store the hollowed skins in the refrigerator, then brush with oil and crisp them up before adding toppings. The bacon can also be cooked ahead and kept refrigerated.

→ What can I use instead of bacon?

For vegetarian options, try sautéed mushrooms, diced bell peppers, or even plant-based bacon alternatives. You could also use cooked chorizo or ground turkey for a different protein twist while maintaining the smoky flavor profile.

→ How do I get extra crispy skins?

Brushing both sides with olive oil and baking at high temperature helps crisp the skins. For extra crunch, increase the second bake time by a few minutes or broil briefly—watch closely to prevent burning. Leaving slightly more potato attached during scooping also provides structural support.

→ What other toppings work well?

Beyond cheddar and bacon, try jalapeños for heat, diced tomatoes for freshness, or ranch dressing drizzle. Broccoli and cheddar, buffalo chicken with blue cheese, or taco-seasoned meat with salsa create delicious variations on this classic format.