Crispy baked potato halves (Print Version)

Golden baked potato halves with melted cheddar, crisp bacon, and fresh green onions baked until crispy and flavorful.

# What You Need:

→ Potatoes

01 - 4 medium russet potatoes, scrubbed

→ Toppings

02 - 1 cup shredded cheddar cheese (approximately 4 ounces)
03 - 4 slices bacon
04 - 3 green onions, thinly sliced
05 - 2 tablespoons sour cream (optional, for serving)

→ Seasoning

06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick each potato all over with a fork. Rub with 1 tablespoon olive oil and sprinkle with salt.
03 - Place potatoes on the baking sheet and bake for 40 to 45 minutes, until tender when pierced with a knife.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble or chop.
05 - Remove potatoes from the oven and let cool for 10 minutes. Reduce oven temperature to 375°F.
06 - Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4 inch attached to the skin. Reserve scooped flesh for another use.
07 - Brush the insides and outsides of the potato skins with the remaining 1 tablespoon olive oil. Arrange skin-side down on the baking sheet.
08 - Bake the skins for 8 to 10 minutes until crisp.
09 - Evenly sprinkle shredded cheese into each potato skin and top with bacon. Return to oven and bake 5 to 7 minutes until cheese is melted and bubbly.
10 - Remove from oven and garnish with sliced green onions and a dollop of sour cream if desired. Serve hot.

# Expert Advice:

01 -
  • They're crispy on the outside, creamy on the inside, and entirely addictive in that way only cheese and bacon can be.
  • You can make them ahead and reheat them without losing that satisfying crunch.
  • One recipe feeds a crowd, and everyone feels like you put in way more effort than you actually did.
02 -
  • Don't skip brushing the skins with oil before the second bake—that's the entire secret to achieving crispness instead of chewiness.
  • If you wait too long before serving, the skins will soften from the cheese's steam, so time your baking so these hit the table hot.
03 -
  • Don't let the green onions sit on the warm skins for too long or they'll wilt into invisibility—add them just before serving for that fresh brightness.
  • If your potatoes are particularly large, use the extra scooped potato to stuff them even fuller with cheese—more filling, more delicious, no waste.
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