Crispy baked potato halves

There's something about potato skins that takes me back to Friday nights at my cousin's house, when we'd crowd around the kitchen island waiting for these golden, crispy halves to come out of the oven. The cheese would be bubbling, bacon grease would be sizzling in the pan nearby, and someone would inevitably burn their fingers grabbing one before it had cooled even slightly. It's the kind of appetizer that disappears before dinner even starts, and honestly, nobody minds.

I made these for a potluck once and watched my friend Sarah eat four in a row without saying a word, just quiet, pure contentment. That's when I knew this recipe was a keeper—it's the kind of food that speaks for itself and somehow always brings people together, even if just for a few minutes of snacking chaos.

Ingredients

• Russet potatoes: Medium ones work best because they're sturdy enough to scoop without falling apart, and their neutral flavor lets the toppings shine.
• Cheddar cheese: Shredded is essential here—pre-shredded works fine, and it melts faster and more evenly than chunks.
• Bacon: Cook it until it's genuinely crispy or it'll turn chewy as it sits, which defeats the whole purpose.
• Green onions: The brightness they add right at the end is what makes people ask for the recipe.
• Olive oil: This is what creates that crispy exterior, so don't skimp or substitute with spray.
• Sour cream: Optional but worth it—a little dollop on top adds creaminess and cuts through the richness beautifully.

Instructions

Prep and bake the potatoes:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Prick your scrubbed potatoes all over with a fork—this prevents them from exploding, which I learned the hard way. Rub them with olive oil and salt, then bake for 40–45 minutes until a knife slides through easily.

Get the bacon crispy:

While the potatoes bake, cook your bacon in a skillet over medium heat until it's truly crisp and won't bend. Drain it on paper towels, then crumble or chop it into bite-sized pieces.

Scoop and oil the skins:

Once the potatoes cool for 10 minutes, cut each one in half lengthwise. Using a spoon, carefully scoop out most of the insides, leaving about a quarter-inch of potato attached to the skin so the structure stays intact. Brush the insides and outsides generously with the remaining olive oil.

Get them crispy:

Lower your oven to 190°C (375°F), place the skins skin-side down on the baking sheet, and bake for 8–10 minutes. You'll know they're ready when they're golden and rigid enough to hold toppings without drooping.

Build and melt:

Sprinkle cheese evenly into each skin, top with bacon, and bake another 5–7 minutes until the cheese is bubbling and slightly browned at the edges. This is when your kitchen will smell absolutely incredible.

Finish and serve:

Pull them out, scatter green onions on top, add a tiny dollop of sour cream if you're using it, and serve immediately while everything is still warm and crispy.

Save

I remember standing in my kitchen one night, looking at a bowl of scooped-out potato flesh and feeling wasteful until I realized it was perfect for tomorrow's soup. That's when I understood why this recipe has lasted decades—it respects the whole potato and transforms a simple side into something worth gathering around.

Make Them Ahead

You can assemble these up to a few hours before guests arrive, cover them with plastic wrap, and refrigerate them. When you're ready to serve, just add an extra 3–4 minutes to the final bake since they'll be cold. It's one of those tricks that makes hosting feel less chaotic and lets you actually enjoy your own party.

Variations Worth Trying

The beauty of potato skins is that they're a canvas for whatever you have on hand. I've done versions with jalapeños and pulled pork, others with caramelized onions and gruyère, and even one with just herbs and a drizzle of truffle oil when I was feeling fancy. The structure stays the same—what changes is what you fill them with.

Storage and Reheating

Leftovers will keep in an airtight container in the fridge for up to three days, though they're honestly best eaten the day they're made. To reheat, pop them into a 190°C (375°F) oven for about 5 minutes until the cheese is warm again and the skins have regained some of their crispness.

• For vegetarian versions, skip the bacon or swap it for sautéed mushrooms that have been cooked until they're deeply golden and almost crispy.
• A little ranch dressing or salsa on the side transforms these from appetizer to a light meal when paired with a salad.
• If you're making these for a crowd, assemble them on two baking sheets so they bake evenly and you're not waiting in shifts.

Save

Potato skins are one of those recipes that never goes out of style because they hit all the right notes at once: crispy, cheesy, and completely unfussy. Make them for a crowd, make them for yourself on a quiet night, or make them because you suddenly remember how good they taste and can't think about anything else until they're done.

Recipe Q&A

→ What type of potatoes work best?

Russet potatoes are ideal due to their starchy texture, which crisps well when baked.

→ How can I make them vegetarian?

Omit the bacon or replace it with sautéed mushrooms for a savory alternative.

→ What’s the best way to get crispy skins?

Brush the potato skins with olive oil and bake at a high temperature until they turn golden and crisp.

→ Can I prepare this ahead of time?

Yes, bake the potatoes and assemble toppings ahead, then reheat briefly to melt the cheese before serving.

→ What toppings complement these potato halves?

Cheddar cheese, crispy bacon, fresh green onions, and a dollop of sour cream enhance the flavors beautifully.