Crispy Cheddar Bacon Potato Skins

The Super Bowl party was already loud when I walked in with a sheet pan of these crispy potato skins, and something magical happened—the whole room went quiet for exactly three seconds before everyone descended. I'd spent the afternoon perfecting them, obsessively brushing each skin with oil and watching them turn golden, because my friend Sarah had sworn her version was the ultimate crowd-pleaser. She wasn't wrong about the crowd part, though I did discover that doubling the batch was the real secret.

Last New Year's Eve, my brother accidentally ate six of these before dinner even started, then pretended not to know where they'd all gone. The beauty of potato skins is how they transform humble ingredients into something that feels celebratory and indulgent without requiring any special technique or hard-to-find components.

Ingredients

• 4 medium russet potatoes: These starchy potatoes create the crispiest skins—waxy varieties just don't get that satisfying crunch
• 120 g shredded cheddar cheese: Sharp cheddar gives you that punchy flavor that stands up to the smoky bacon
• 4 slices bacon: Cook it until really crisp so it crumbles beautifully and doesn't make the skins soggy
• 3 green onions: The fresh onion flavor cuts through all the rich cheese and bacon
• 2 tbsp olive oil: Don't skimp here—the oil is what creates that irresistible golden crispiness
• 1/2 tsp salt and 1/4 tsp black pepper: Season the potatoes before the first bake so the flavor develops

Instructions

Get your oven working:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup later

Prep the potatoes:

Prick them all over with a fork, rub with 1 tablespoon olive oil, and sprinkle with salt—this helps the skin get flavorful and crisp

First bake:

Bake the potatoes for 40–45 minutes until they're completely tender when pierced with a knife

Make the bacon:

While the potatoes bake, cook bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble

Cool and slice:

Let potatoes cool for 10 minutes, lower the oven to 190°C (375°F), then cut each potato in half lengthwise

Scoop carefully:

Scoop out most of the flesh, leaving about 1 cm attached to the skin—save the scooped potato for mashed potatoes or breakfast

Double-crisp the skins:

Brush the insides and outsides with remaining olive oil, place skin-side down, and bake 8–10 minutes until they're golden and crisp

Add the goods:

Sprinkle cheese evenly into each skin, top with bacon, and return to the oven for 5–7 minutes until cheese is melted and bubbly

Finish and serve:

Garnish with green onions and add a dollop of sour cream if you like, then serve them hot while they're still irresistibly crispy

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My roommate used to request these every Friday night during our university years, and I eventually learned to triple the recipe because her boyfriend started showing up unannounced on potato skin nights. There's something about pulling a hot, cheese-filled potato skin from a shared platter that just makes people happy and relaxed in a way other appetizers don't quite achieve.

Getting the Crispiest Skins

The oil brushing step matters more than you might think—make sure you coat both the inside and outside of each skin thoroughly. I've found that placing them cut-side up for the second bake helps them crisp even better, though you'll need to flip them before adding toppings.

Customization Ideas

These skins are incredibly forgiving and welcome all sorts of additions. I've added sautéed mushrooms for vegetarians, diced jalapeños when friends wanted heat, and even a sprinkle of Everything Bagel seasoning for a savory twist.

Make-Ahead Strategy

You can bake the potatoes, scoop them, and do the initial crisping up to a day ahead. Let them cool completely and refrigerate, then just add cheese and bacon before the final bake when you're ready to serve. This has saved me more times than I can count when hosting.

• Wrap the partially cooked skins loosely if storing overnight so they don't trap moisture
• Add the cheese and bacon right before the final bake so nothing gets soggy
• They reheat surprisingly well the next day, though they're best fresh from the oven

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These potato skins have become my go-to for everything from game day to casual dinner parties, and I honestly think they're the reason I get invited back to certain gatherings. Nothing brings people together quite like hot, cheesy food meant for sharing.

Common Questions

→ How do I get the potato skins really crispy?

After baking the whole potatoes and scooping out the flesh, brush both sides generously with olive oil and bake at 190°C (375°F) for 8-10 minutes before adding toppings. This second bake crisps the skins perfectly.

→ What can I do with the scooped potato flesh?

Mash the scooped potato with butter and milk for instant mashed potatoes, mix into soups for thickness, or save to make potato pancakes later. It keeps refrigerated for 3-4 days.

→ Can I make potato skins ahead of time?

Bake and scoop the potatoes up to 24 hours ahead. Store the skins in the refrigerator. When ready to serve, brush with oil and proceed with the final baking and topping steps.

→ What other toppings work well?

Try sautéed mushrooms, diced jalapeños, caramelized onions, or roasted corn. Substitute cheddar with pepper jack, gruyère, or a Mexican cheese blend. Add diced tomatoes or black olives for variety.

→ How do I make these vegetarian?

Simply omit the bacon or replace it with sautéed mushrooms, crispy fried shallots, or vegetarian bacon bits. The rest of the preparation remains exactly the same.

→ What's the best potato variety to use?

Russet potatoes are ideal because their thick skins hold up well to baking and scooping. Their fluffy interior also scoops out cleanly, leaving sturdy shells.