Crispy Baked Potato Skins

The first time I made potato skins, I stood in my tiny apartment kitchen watching bacon curl in a cast iron skillet while my roommates gathered around, drawn by the smell. The potatoes were already baking, their skins growing crisp in the oven heat, and I remember thinking how something so simple could make a whole room feel like a party. That night we burned our fingers sneaking tastes straight from the baking sheet, and nobody minded.

I started making these regularly during Sunday football games, and they quickly became the thing friends asked for by name. Theres something satisfying about transforming a basic baked potato into something that feels like restaurant food, especially when you can customize them however you want.

Ingredients

• 4 medium russet potatoes: These sturdy potatoes hold their shape beautifully and develop the crispest skin when baked
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives the best flavor contrast against the mild potato
• 4 slices bacon: The smoky saltiness is what makes these feel indulgent rather than just baked potatoes
• 3 green onions: Fresh brightness cuts through all that rich cheese and bacon
• 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 lets the toppings shine
• 2 tbsp sour cream: Optional but recommended for that cool finish

Instructions

Get the oven going:

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 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 scoop:

Let potatoes cool 10 minutes, cut in half lengthwise, and scoop out most flesh leaving 1 cm attached to skin

Crisp the skins:

Brush insides and outsides with remaining olive oil, place skin-side down, and bake at 190°C (375°F) for 8 to 10 minutes

Add the toppings:

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

Finish and serve:

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

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These became my go-to for impromptu gatherings because I almost always have the ingredients on hand. Theres something communal about standing around a platter of potato skins, everyone reaching in, trying different combinations of toppings.

Making Ahead

You can bake and scoop the potatoes up to a day ahead, then just crisp them up with toppings when guests arrive. The bacon can be cooked beforehand too.

Vegetarian Variations

Sautéed mushrooms work beautifully in place of bacon, or try roasted red peppers and spinach for a Mediterranean twist. The potato skin itself is so satisfying that it carries almost any topping.

Serving Ideas

These shine alongside a simple green salad or as part of a game day spread with wings and dips.

• Set out bowls of extra toppings so everyone can customize their own
• Keep them warm in a low oven if youre feeding a crowd
• Pair with an icy beer or crisp white wine

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However you make them, serve them hot and watch them disappear.

Recipe Questions & Answers

→ 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 for toppings.

→ Can I make these ahead of time?

Yes! Bake and hollow out the potatoes up to a day in advance. Store them in the refrigerator, then add cheese and bacon just before the final bake.

→ What can I use instead of bacon?

Sautéed mushrooms, diced bell peppers, or even crumbled sausage make excellent vegetarian or alternative protein toppings.

→ How do I get the crispiest skins?

Brush both sides generously with olive oil and bake at high heat. The second baking time is crucial—don't rush it for maximum crunch.

→ What should I do with the scooped potato flesh?

Mash it with butter and milk for a side dish, use it in potato pancakes, or fold it into soups and stews for added creaminess.

→ Can I freeze these?

Freeze them after the first bake (before adding toppings). Thaw in the refrigerator overnight, then add cheese and bacon for the final bake.