Crispy Baked Potato Halves (Printable View)

Crispy baked potatoes topped with cheddar, bacon, and green onions for a flavorful appetizer.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes, scrubbed

→ Toppings

02 - 1 cup shredded cheddar cheese (120 g)
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 - Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pierce each potato all over with a fork. Rub them with 1 tablespoon of olive oil and sprinkle with salt.
03 - Place potatoes on the prepared baking sheet and bake for 40 to 45 minutes until easily 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 oven and allow to cool for 10 minutes. Lower the oven temperature to 375°F (190°C).
06 - Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4 inch (0.6 cm) attached to the skin. Reserve scooped potato for another use.
07 - Brush the insides and outsides of the potato skins with the remaining 1 tablespoon olive oil. Arrange them skin-side down on the baking sheet.
08 - Bake the skins for 8 to 10 minutes until crispy.
09 - Evenly sprinkle shredded cheddar cheese into each potato skin and top with crumbled 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 warm.

# Expert Advice:

01 -
  • They're easier to make than they look, and nobody suspects you didn't spend hours in the kitchen.
  • That contrast between the crispy skin and creamy, cheesy interior is genuinely addictive.
  • You can prep them ahead and bake just before guests arrive, which means less stress and more time to enjoy everyone.
02 -
  • Don't skip the step of crisping the empty skins in the oven—this single step is what separates soggy potato skins from the crispy ones people remember.
  • Cheese added too early will brown unevenly; add it in the final baking stage when you're already going back in the oven anyway.
03 -
  • If your potatoes are extra large, scoop out a bit more of the interior so the cheese reaches all the way to the edges and browns evenly.
  • Cook the bacon in the oven instead of a skillet by laying strips on a baking sheet at 200°C for about 15 minutes—it's less mess and frees up your stovetop.
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