Golden Crispy Potato Skins (Printable)

Crispy potato skins filled with cheddar, bacon, and green onions, baked to golden perfection.

# 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 Make It:

01 - Preheat the 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, or 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 cooled.
04 - Remove potatoes from the oven and allow to cool slightly. Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving approximately ¼ inch of potato attached to the skin. Reserve scooped flesh for another use.
05 - Brush both sides of the potato skins with olive oil. 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 halfway through, until edges are golden and crisp.
07 - Fill each potato skin with shredded cheddar and crumbled bacon. Return to oven for 3 to 4 minutes or until the 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 Advice:

01 -
  • They're easier to make than people think, and somehow taste like you fussed for hours.
  • The crispy-chewy contrast is absolutely addictive, and one batch never lasts long.
  • You can prep most of the work ahead, then finish them in minutes when guests arrive.
02 -
  • If you scoop out too much potato flesh, the skins collapse; if you leave too much, they stay gluey inside instead of crispy.
  • The cheese finishes on a separate, shorter baking round so it melts without burning while the skins lose their crispness.
03 -
  • Pierce the potatoes generously and bake them skin-side up the first time so the skins get exposed to dry oven heat—this is what makes them crispy instead of leathery.
  • Don't grate your cheese from a block two hours early; grate it fresh when you're ready to fill, so it melts into smooth, molten layers instead of clumping up.

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