Crispy Potato Skins with Bacon

The first time I made potato skins, I was hosting a last minute game day gathering and had zero appetite for anything fancy. My grandmother had mentioned how restaurants charge markup for something that's basically potato leftovers, so I decided to try them myself. The smell of bacon sizzling while potatoes baked filled the entire apartment, and suddenly my friends were arriving early instead of fashionably late. Now they're my go to when I want people to feel instantly at home.

Last summer, my neighbor caught the incredible aroma wafting through our shared wall and knocked on my door with a container of her own bacon crumbles. We ended up having an impromptu tasting session on my back porch, comparing notes on cheese melting techniques and bacon crispness levels. That afternoon taught me that the best recipes are the ones that pull people into your kitchen.

Ingredients

• 4 medium russet potatoes, scrubbed: Russets have the perfect starch content for skins that hold their shape while getting incredibly crisp
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar adds the best flavor contrast against the mild potato
• 4 slices bacon: The smoky saltiness is non negotiable for authentic potato skin flavor
• 3 green onions, thinly sliced: Fresh brightness cuts through all that rich cheese and bacon
• 2 tbsp sour cream: A cool creamy element that balances everything perfectly
• 2 tbsp olive oil: Helps achieve that restaurant quality crunch on both sides
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that enhances rather than overpowers

Instructions

Get your oven working:

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

Prep the potatoes:

Prick them all over with a fork, rub with 1 tablespoon olive oil, and sprinkle with salt

Bake until tender:

Place potatoes on the baking sheet and bake for 40 to 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 10 minutes, then lower oven to 190°C (375°F) and cut each potato in half lengthwise

Scoop and shape:

Carefully scoop out most flesh, leaving about 1 cm attached to skin (save that potato for breakfast tomorrow)

Brush and crisp:

Brush insides and outsides with remaining olive oil, place skin side down, and bake 8 to 10 minutes until golden and crisp

Add the good stuff:

Sprinkle cheese evenly into each skin, top with bacon, and return to oven for 5 to 7 minutes until cheese is bubbly

Finish and serve:

Garnish with green onions and add a dollop of sour cream if you want that classic finish

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My sister claimed she hated potato skins until she tried these at my annual holiday open house. She stood by the baking sheet picking at them as they came out of the oven, and I had to literally shoo her away so I could plate them properly. Now she requests them for every family gathering.

Making Them Your Own

The beauty of potato skins is how they adapt to whatever you have on hand. I have made them with pepper jack for extra kick, and once I used Gouda when that was all the grocery store had left.

Timing Is Everything

These are best served the moment they come out of the oven while the cheese is at its molten best. I usually prep everything ahead and time the final bake for when guests are walking through the door.

Perfect Pairings

A cold beer or crisp cider cuts through the richness perfectly. I have also found that a simple green salad on the side makes the whole meal feel balanced instead of just indulgent.

• Keep the scooped potato flesh for breakfast hash or mashed potatoes
• If you are feeding a crowd, double the recipe because these disappear fast
• Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes

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There is something deeply satisfying about turning what would be scraps into the dish everyone reaches for first.

Recipe Questions & Answers

→ What type of potatoes work best?

Russet potatoes are ideal because their thick skins hold up well during baking and scooping. Their high starch content creates fluffy interiors while maintaining sturdy outer shells.

→ Can I make these ahead of time?

Bake and scoop the potatoes up to 24 hours in advance. Store the skins in the refrigerator wrapped in foil. Complete the final crisping, cheese melting, and topping just before serving for best texture.

→ What can I use instead of bacon?

Sautéed mushrooms, caramelized onions, or diced bell peppers make excellent vegetarian alternatives. For a different protein profile, try crumbled cooked sausage or diced ham.

→ How do I get extra crispy skins?

Brushing both sides generously with olive oil and baking at high heat (190°C/375°F) ensures maximum crispiness. Avoid overcrowding the baking sheet so air circulates around each skin.

→ What should I do with the scooped potato flesh?

Mash the scooped potato with butter and milk for creamy mashed potatoes, or use it in potato soup, potato pancakes, or shepherd's pie. It freezes well for future use.

→ Can I freeze these?

Yes, freeze after the initial crisping step before adding cheese. Wrap individually and freeze up to 2 months. Thaw in refrigerator overnight, then add toppings and bake until cheese melts.