Pin it The smell of bacon cooking on Sunday mornings used to pull me out of bed faster than any alarm clock. My dad would be at the stove, already frying up a batch while potatoes baked in the oven. Those weekend mornings when wed all gather around the platter of potato skins, fighting over the crispiest ones, became something I looked forward to all week. Now whenever I make them for friends, that same cozy energy fills the room.
Last summer I made these for a backyard barbecue and watched my friend Sarah, who claims to hate cooking appetizers, hover over the baking sheet until they came out. She kept asking about the cheese ratio and the bacon timing. By the end of the night she was already planning her own potato skin party. Thats the thing about this dish—people remember eating them and suddenly want to be the person making them.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 4 medium russet potatoes: Russets have the perfect starch content for crispy skins that hold their shape
- 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you that punchy flavor that stands up to the bacon
- 4 slices bacon: The smokiness is non-negotiable here—cook it until really crisp so it doesnt get soggy
- 3 green onions, thinly sliced: Fresh onion brightens everything and cuts through the richness
- 2 tbsp sour cream: Optional, but that cool tang against hot cheese is worth it
- 2 tbsp olive oil: Helps the skins get golden and crispy instead of tough
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the other flavors shine
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get the oven going:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper for easier cleanup
- Prep the potatoes:
- Prick them all over with a fork, rub with 1 tablespoon olive oil, and sprinkle with salt
- Bake until tender:
- Place on the baking sheet and bake for 40–45 minutes until a knife slides in easily
- Cook the bacon while you wait:
- Fry in a skillet over medium heat until crisp, then drain on paper towels and crumble
- Cool and slice:
- Let potatoes rest for 10 minutes, then lower oven to 190°C (375°F)
- Scoop and shape:
- Cut potatoes in half lengthwise and scoop out most flesh, leaving about 1 cm attached to the skin
- Brush and crisp:
- Coat skins inside and out with remaining oil, place skin-side down, and bake 8–10 minutes until crisp
- Add the good stuff:
- Sprinkle cheese into each skin, top with bacon, and return to oven for 5–7 minutes until cheese melts
- Finish and serve:
- Garnish with green onions and sour cream if using, then serve immediately while hot
Pin it My roommate used to sneak into the kitchen while the skins were crisping and snack on the plain ones before I could even add the cheese. I started making extra just for that reason—sometimes the simple skins with just salt and oil are the ones that disappear fastest.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make Them Your Own
Swap bacon for sautéed mushrooms if you want a vegetarian version that still feels substantial. Sometimes I add diced jalapeños to half the batch for friends who like heat, while keeping the rest mild for the kids.
Timing Secrets
You can bake the potatoes a day ahead and store them in the fridge. When youre ready to serve, just scoop, brush with oil, and crisp them up—the final bake takes barely any time at all.
Serving Ideas
These disappear fastest with something cool and creamy on the side. Ranch dressing is the classic choice but salsa adds a nice acid kick. Set out small bowls and let everyone dip however they like.
- Reserve the scooped potato flesh for mashed potatoes or potato soup
- Keep extra cheese on hand—people always want more
- Double the recipe because they will go faster than you expect
Pin it There is something about pulling a bubbling tray of potato skins from the oven that makes people gather. Watch how fast they disappear.
Recipe FAQs
- → What type of potatoes work best?
Russet potatoes are ideal because their thick skins hold up well during baking and their starchy flesh creates a fluffy interior. The sturdy skin prevents breaking when scooped and filled.
- → Can I prepare these ahead of time?
Yes! Bake and scoop the potatoes up to step 7, then refrigerate the skins for up to 24 hours. When ready to serve, brush with oil, crisp them in the oven, then add toppings and finish baking.
- → What can I use instead of bacon?
For vegetarian options, try sautéed mushrooms, diced bell peppers, or caramelized onions. Smoked paprika or vegetarian bacon bits can provide a similar smoky flavor profile.
- → How do I get the crispest skins?
Brush both sides generously with olive oil after scooping. Bake skin-side down at high heat (190°C/375°F) for 8-10 minutes until golden and crispy before adding cheese. Don't skip this second bake!
- → What should I do with the scooped potato flesh?
The scooped potato is perfect for mashed potatoes, potato soup, or potato pancakes. Store it in an airtight container in the refrigerator for up to 3 days.
- → Can these be frozen?
Freeze after the first crisping step, before adding cheese. Wrap individually and freeze for up to 2 months. Thaw in refrigerator, then add cheese and bake until heated through.
