Crispy Cheddar Bacon Potato Skins

The smell of bacon hitting a hot skillet still pulls me into the kitchen like nothing else. These potato skins came from one of those experimental game day afternoons when I wanted something better than frozen appetizers. After the third batch of slightly burnt cheese and soggy skins, I finally figured out the double-bake technique that makes them restaurant-worthy. Now they're the first thing friends request when they come over for movie nights.

Last Super Bowl, I made three batches because they disappeared so fast. My brother stood right by the baking sheet, claiming he was just quality control testing. By the time I got to the living room with the platter, half were already gone. Now I double the recipe and hide a few in the kitchen before bringing them out.

Ingredients

• 4 medium russet potatoes: Starchy potatoes like russets bake up flaky inside and create sturdy skins that wont collapse under toppings
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you that bold flavor punch and melts beautifully without separating
• 4 slices bacon: The smoky saltiness cuts through the rich potato and cheese
• 3 green onions: Fresh onion brightness balances all that rich comfort food
• 2 tbsp sour cream: That cool tangy finish makes everything come together
• 2 tbsp olive oil: Helps the skins crisp up instead of staying leathery
• 1/2 tsp salt: Essential for bringing out the potato flavor
• 1/4 tsp black pepper: Just enough subtle heat to keep things interesting

Instructions

Get the oven ready:

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

Prep the potatoes:

Prick them all over with a fork then rub with 1 tablespoon olive oil and sprinkle with salt

First bake:

Bake for 40 to 45 minutes until a knife slides through easily

Cook the bacon:

Cook in a skillet over medium heat until crisp then drain and crumble

Cool and scoop:

Let potatoes cool for 10 minutes then cut in half lengthwise and scoop out flesh leaving 1 cm attached to skin

Crisp the skins:

Brush insides and outsides with remaining olive oil and bake at 190°C (375°F) for 8 to 10 minutes until crispy

Add the good stuff:

Fill with cheese and bacon then bake 5 to 7 minutes until cheese is melted and bubbly

Finish and serve:

Top with green onions and sour cream then serve hot while the cheese is still gooey

Save

These became my daughters favorite birthday appetizer since she was old enough to hold a potato skin. She would pick off all the bacon first, then eat the cheese-filled potato last. Now she makes them for her own friends, and they always ask for the recipe.

Make Them Your Way

I have found that swapping bacon for crumbled sausage creates a whole different vibe. Sometimes I add pickled jalapeños for people who like heat. The base technique stays the same no matter what toppings you choose.

Serving Strategy

Set up a toppings bar and let people build their own. Extra sour cream, maybe some hot sauce, or even guacamole if you want to get fancy. It turns appetizers into an activity.

Make Ahead Magic

You can bake and scoop the potatoes up to two days ahead. Keep the skins in the fridge then just brush with oil and crisp them up when you are ready to serve. The bacon can be cooked ahead too.

• Keep the scooped potato flesh for mashed potatoes or potato soup
• Double the recipe because these disappear faster than you expect
• Have extra napkins ready because finger food gets messy

Save

There is something about standing around a platter of potato skins that makes people stay in the kitchen longer. Good food does that.

Recipe FAQs

→ How do I make the skins extra crispy?

Brush the insides and outsides of the scooped potato skins with olive oil before the second bake. This helps them crisp up beautifully. Bake at 190°C (375°F) for 8–10 minutes until golden and crunchy before adding toppings.

→ Can I prepare these ahead of time?

Yes! Bake the potatoes, scoop them, and crisp the shells up to a day ahead. Store in the refrigerator. When ready to serve, add cheese and bacon, then bake until melted and hot. Add fresh toppings just before serving.

→ What should I do with the scooped potato flesh?

Mash it with butter and milk for a side dish, use it in potato soup, mix it into scrambled eggs, or save it for making mashed potatoes later. It freezes well for future use too.

→ How do I make vegetarian potato skins?

Simply omit the bacon or replace it with sautéed mushrooms, bell peppers, or black beans. You can also add vegetarian bacon alternatives or extra cheese and vegetables like diced tomatoes, jalapeños, or spinach.

→ What dipping sauces work well?

Sour cream is classic, but ranch dressing, salsa, guacamole, or a spicy cheese sauce all pair beautifully. For something different, try a garlic aioli or a drizzle of hot honey for sweet heat.

→ Can I use different types of potatoes?

Russet potatoes work best because their thick skins hold up well to double baking and their fluffy flesh scoops out easily. Yukon Gold can be used, but the skins will be thinner and more delicate.