Crispy Baked Potato Halves (Print version)

Crispy baked potato halves topped with melted cheddar, bacon, and green onions, ideal for sharing.

# 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 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

# How to Make It:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Prick each potato several times 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 tender when pierced with a knife.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble or chop into pieces.
05 - Remove potatoes from oven and allow to cool for 10 minutes. Lower oven temperature to 375°F (190°C).
06 - Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about ¼ inch (1 cm) of potato attached to the skin. Reserve scooped potato for another use.
07 - Brush the insides and outsides of potato skins with remaining 1 tablespoon olive oil. Arrange skin-side down on the baking sheet.
08 - Bake potato skins for 8 to 10 minutes until crisp.
09 - Evenly sprinkle shredded cheddar cheese into each skin and top with crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese melts and bubbles.
10 - Remove from oven. Garnish with sliced green onions and a dollop of sour cream if desired. Serve hot.

# Expert Tips:

01 -
  • The skins get shatteringly crisp on the outside while staying just tender enough inside to hold all the toppings without falling apart.
  • You can prep the potatoes ahead and fill them right before guests arrive, so youre not stuck in the kitchen during the party.
  • Everyone gets their own little edible bowl of melted cheese and bacon, which somehow makes them taste even better than sharing a plate.
02 -
  • Dont skip the step where you bake the empty skins before adding toppings, or theyll turn out soft and greasy instead of crisp and golden.
  • Use a spoon with a sharp edge to scoop out the potato flesh, and leave at least a quarter inch of potato attached to the skin so it doesnt tear when you pick it up.
  • Let the baked potatoes cool for a full ten minutes before cutting them, or the hot flesh will stick to your spoon and make scooping messy and frustrating.
03 -
  • Rub the raw potatoes with coarse salt before baking so the skins develop a delicate crust that seasons every bite.
  • Use a grapefruit spoon with a serrated edge to scoop out the flesh cleanly without tearing the skin.
  • Add the green onions after baking so they stay bright and fresh instead of wilting into dark, sad threads.
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