Save The smell of baked potatoes always reminds me of Sunday afternoons when I had more time than ingredients. One week I had leftover cheese and a few strips of bacon, so I scooped out some baked potatoes and filled them back up with everything good. They came out of the oven crackling and golden, and I ate three before I even plated the rest. That was the day I learned that crispy edges and melted cheese can turn the simplest idea into something people ask you to make again.
I made these for a small gathering once and set them out on a big wooden board with all the toppings in little bowls. People hovered around the table, building their perfect bite, and I realized I hadnt even put out plates. No one cared. They just stood there, laughing and eating with their hands, and the whole pan was gone in minutes.
Ingredients
- Russet potatoes: The high starch content makes them fluffy inside and crispy outside, and their thick skins hold up beautifully when you scoop and bake them twice.
- Shredded cheddar cheese: Sharp cheddar melts into every crevice and gives you those little browned cheese bits on the edges that are worth fighting over.
- Bacon: Cook it until its almost too crispy, then crumble it small so every bite gets a little smoky crunch.
- Sour cream: The cool tanginess cuts through all the richness and makes you want to take another bite immediately.
- Green onions and chives: Fresh and sharp, they wake up the whole dish and add a pop of color that makes everything look intentional.
- Olive oil: Brushing it on both sides before the second bake is what turns the skins into golden, crackling shells.
- Garlic powder, paprika, salt, and black pepper: This simple blend seasons every inch of the skin and adds a subtle warmth that makes them taste like more than just potatoes.
Instructions
- Bake the Potatoes:
- Preheat your oven to 400 degrees and scrub the potatoes clean, then prick them all over with a fork so steam can escape. Set them right on the oven rack and bake for 40 to 45 minutes until a fork slides in easily.
- Scoop Out the Flesh:
- Let the potatoes cool just enough to handle, then slice each one in half lengthwise and scoop out most of the inside, leaving about a quarter inch of potato clinging to the skin. Save that fluffy potato for mashed potatoes or breakfast hash.
- Season and Crisp:
- Brush both sides of each skin with olive oil, then sprinkle garlic powder, paprika, salt, and pepper all over. Place them skin side down on a parchment lined baking sheet and bake for 10 minutes until the edges start to curl and crisp.
- Load and Melt:
- Pull the pan out and fill each skin with shredded cheddar and crumbled bacon, piling it in without being shy. Slide them back in the oven for 5 to 7 minutes until the cheese is bubbling and starting to brown in spots.
- Top and Serve:
- Spoon a dollop of sour cream onto each skin, then scatter green onions and chives over the top. Serve them right away while theyre still crackling hot.
Save One night I made a double batch and forgot to set a timer. When I finally remembered, the edges were dark brown and I thought I ruined them. Turned out they were the best ones I ever made, so now I let them go a little longer on purpose. Sometimes the mistakes teach you more than the recipes do.
Make Ahead Tips
You can bake and scoop the potatoes a day early, then store the shells in the fridge wrapped in foil. When youre ready, brush them with oil, season, and pick up right at the crisping step. This way you only have 15 minutes of work when people are actually waiting to eat.
Topping Variations
Try swapping cheddar for pepper jack and adding pickled jalapenos if you want heat, or go with Monterey Jack and diced tomatoes for something lighter. I have also done a loaded breakfast version with scrambled eggs, cheese, and crumbled sausage, and it disappeared even faster than the original.
Serving Suggestions
These are perfect next to a big salad for a casual dinner, or as the first thing you set out when people come over for a game. I like putting out little bowls of salsa, hot sauce, and extra sour cream so everyone can build their own.
- Serve them on a wooden board or cast iron skillet to keep them warm longer.
- Pair them with cold beer or a crisp white wine that cuts through the richness.
- Set out napkins because no one will remember to use a fork.
Save These potato skins never last long, and thats exactly how it should be. Make them when you want something that feels indulgent but does not require much from you, and watch people come back for seconds before theyve finished their firsts.
Kitchen Help
- → What type of potatoes work best for crispy skins?
Large russet potatoes are ideal due to their starchy texture that crisps well when baked.
- → Can the bacon be substituted for a vegetarian option?
Yes, vegetarian bacon or smoky tempeh can be used to maintain flavorful toppings.
- → How can I make these suitable for a gluten-free diet?
Use gluten-free bacon and check that all seasonings and toppings are free from gluten.
- → What cheeses can be used besides cheddar?
Monterey Jack, pepper jack, or a blend of cheeses can add different flavors and textures.
- → Any tips for achieving extra crispy potato skins?
Ensure to brush skins thoroughly with olive oil and bake them skin-side down on parchment paper for even crisping.