Crispy Potato Skins Cheese Bacon (Printable)

Golden potato skins crisped and filled with cheese, bacon, and green onions for a tasty bite.

# 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 oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce potatoes 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.
03 - While potatoes bake, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
04 - Remove potatoes from oven and allow to cool slightly. Slice each in half lengthwise. Carefully scoop out most of the flesh, leaving about ¼ inch attached to skin.
05 - Brush both sides of potato skins with olive oil and season with salt and black pepper. Place skin-side down on baking sheet.
06 - Return skins to oven and bake for 10 minutes, flipping halfway through, until edges are golden and crisp.
07 - Fill each skin with shredded cheddar and crumbled bacon. Bake for an additional 3 to 4 minutes until cheese is melted and bubbly.
08 - Top filled potato skins with sliced green onions and a dollop of sour cream if desired. Serve immediately.

# Expert Advice:

01 -
  • They look restaurant-quality but take less time than ordering takeout.
  • Your hands will smell like bacon and melted cheese for hours, which is honestly the best kind of kitchen perfume.
  • You can prep most of it ahead and bake the final assembly while guests arrive.
02 -
  • The second bake with oil is essential—without it, you'll have limp skins instead of crispy ones, and there's no fixing that once they're cooked.
  • Don't let the potatoes cool completely before halving and scooping, or the flesh becomes stubborn and you'll risk breaking the skin in frustration.
03 -
  • Use a pastry brush for the oil—your fingers will get messy and uneven coverage means uneven crispness.
  • If you're making these for a crowd, you can bake potatoes in batches, keeping the finished skins warm on a plate tented loosely with foil while you finish the rest.

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