Crispy Baked Potato Halves

There's something about potato skins that takes me back to Friday nights at my parents' house, when my mom would pull a tray of these golden, crispy boats from the oven and the whole kitchen would smell like bacon and melted cheese. I was convinced back then that she'd invented them, that this golden creation was purely hers. Years later, I realized they were a classic, but that didn't change how magical they felt—or how I still make them the same way, hoping my guests feel even half the excitement I did as a kid.

I once made these for a potluck where I was running late, so I baked the potatoes the night before and assembled everything the morning of. Walking in, I was nervous they'd be dry or disappointing, but when I pulled them from the oven, they were perfect—crispier, even, than usual. That mistake turned into my favorite shortcut, and now I do it on purpose every time.

Ingredients

• Russet potatoes (4 medium): Medium potatoes are the sweet spot—big enough to have substantial skin, small enough to cook through evenly without drying out.
• Shredded cheddar cheese (1 cup): Shredding your own from a block melts so much smoother than pre-shredded, and the flavor is noticeably richer.
• Bacon (4 slices): Cook it until it's properly crisp; soft bacon gets lost once it hits the oven again.
• Green onions (3, thinly sliced): These brighten everything up at the end—don't skip them or use dried; fresh makes all the difference.
• Olive oil (2 tbsp): The first coat gets the outside crispy, the second gets the insides golden and prevents sticking.
• Salt and black pepper: Season generously at each step rather than all at once; it distributes better and tastes more nuanced.
• Sour cream (2 tbsp, optional): A small dollop on top cuts through the richness perfectly and adds a lovely cool contrast.

Instructions

Start with potatoes that mean business:

Scrub your potatoes under cold water to get any dirt off, then prick them all over with a fork—this lets steam escape evenly so they don't explode. Rub each one with olive oil and a pinch of salt, which seasons them and helps the skin crisp up beautifully.

Give them time to turn golden:

Bake at 200°C for 40 to 45 minutes until a knife slides through with no resistance. You'll know they're done when the skin feels papery and the inside is tender—this is where the magic happens.

Crisp the bacon while you wait:

In a skillet over medium heat, let the bacon cook until it's properly crisp and shattered when you break it. Drain it on paper towels so it stays crunchy and doesn't get greasy.

Scoop thoughtfully:

Once the potatoes cool just enough to handle, cut each one in half lengthwise and scoop out the insides, leaving about a finger's width of potato still clinging to the skin. The scooped potato is perfect for mashed potatoes or soup later, so don't waste it.

Make them crispy on all sides:

Brush both inside and outside of each skin with the remaining olive oil, then place them skin-side down on the baking sheet. Bake for 8 to 10 minutes until they're genuinely crispy—this step is non-negotiable.

Load them up:

Sprinkle cheese into each skin generously, top with crumbled bacon, then return to the oven for 5 to 7 minutes until the cheese is bubbling at the edges. You want it melted but still slightly structured, not runny.

Finish with brightness:

Pull them from the oven while everything is still hot, scatter fresh green onions over top, and add a small dollop of sour cream if you like. Serve immediately while the contrast between hot and cool is still there.

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I learned the importance of this recipe when a friend brought their teenage kid to dinner, and I watched them grab four of these in a row without even looking at anything else on the table. That's when I knew I'd gotten it right—when something is so good that it doesn't need explanation or apology, just immediate attention.

Why Crispy Skin Matters

The skin is everything here, and I mean that literally. A soggy potato skin feels like a sad compromise, but a crispy one feels intentional and luxurious. The oil makes the difference—both the initial rub and the brush before that final bake. You're essentially seasoning twice, which is the secret to that restaurant-quality crunch that makes people ask how you did it.

Playing with Variations

Once you've nailed the basic version, the fun begins. I've done these with crispy fried onions instead of green onions, with jalapeños mixed into the cheese, with everything bagel seasoning sprinkled on top. The framework is so solid that you can riff on it and it still works. The only rule I follow is keeping the core construction the same—potatoes, oil, crisp, cheese, bacon—and building from there.

Timing and Serving

These are best served hot and eaten immediately, but they also hold surprisingly well for a short time if you need to stagger your cooking or wait for guests to arrive. If you're making them ahead, store the assembled (unbaked) skins covered in the fridge for up to 4 hours, then add an extra minute or two to the final bake time since they'll be colder. They're perfect for parties, game days, or that moment when you want something special but don't want to spend all evening cooking.

• Set up a simple station with sour cream, ranch dressing, and salsa so people can dress them however they like.
• Make them on a weeknight by baking the potatoes in advance and finishing everything right before dinner.
• Double the batch—they disappear fast and leftovers (if there are any) are still delicious cold the next day.

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Potato skins aren't fancy, but they're honest and they make people happy, which is really what cooking is about. Make these, and you'll find yourself making them again and again.

Questions & Answers

→ How do I get the potato skins crispy?

Baking the potato skins at a high temperature after scooping out the flesh and brushing them with olive oil creates a crisp texture.

→ Can I make a vegetarian version?

Yes, simply omit the bacon or substitute it with sautéed mushrooms for added flavor.

→ What type of potatoes work best?

Medium russet potatoes are ideal due to their starchy texture and sturdy skins.

→ How long should I bake the potatoes initially?

Bake whole potatoes for 40-45 minutes at 200°C (400°F) until tender when pierced.

→ Can I prepare them ahead of time?

Partially bake and cool the potato halves in advance, then add toppings and crisp just before serving.