Crispy Potato Skins with Bacon

I stumbled into making potato skins completely by accident one rainy Sunday when I had a bag of russets sitting on my counter and zero interest in making mashed potatoes. The house smelled like sizzling bacon and slowly caramelizing potato starch, which turned out to be exactly the kind of comfort I did not know I needed that afternoon. Now they have become my go to for feeding hungry friends without spending hours in the kitchen.

My sister-in-law once ate six of these in one sitting while pretending she was just helping me taste test for a party. That is when I realized potato skins are not just appetizers but actually the main event disguised as finger food.

Ingredients

• 4 medium russet potatoes: Starchy potatoes give you the fluffiest interior while still developing sturdy crispy skins that will not collapse under toppings
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar adds the best punch of flavor and melts into that perfectly gooey consistency we all want
• 4 slices bacon: The smoky saltiness cuts through the rich potato and cheese creating that addictive sweet and savory balance
• 3 green onions: Fresh bright onion flavor wakes up all the heavy rich elements and adds a gorgeous pop of color
• 2 tbsp sour cream: A cool tangy finish that ties everything together and balances the salty crispy elements
• 2 tbsp olive oil: Helps the skins crisp up beautifully and promotes even browning in the oven
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that amplifies the natural potato flavor without overwhelming the other ingredients

Instructions

Get your oven ready:

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 then rub with 1 tablespoon olive oil and sprinkle with salt.

Bake the potatoes:

Place on the baking sheet and bake for 40 to 45 minutes until a knife slides in easily.

Cook the bacon:

Fry in a skillet over medium heat until crisp then drain on paper towels and crumble into pieces.

Cool and slice:

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

Scoop and season:

Carefully scoop out most flesh leaving about 1 cm attached to skin then brush inside and outside with remaining oil.

Crisp the skins:

Place skin side down on the baking sheet and bake 8 to 10 minutes until golden and crispy.

Add the toppings:

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

Finish and serve:

Remove from oven garnish with green onions and a dollop of sour cream and serve immediately.

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These became a Super Bowl tradition in our house after the year I made three different appetizers but everyone just hovered around the potato skins until they were gone. Now I double the recipe and accept my fate.

Making Ahead Like a Pro

You can bake the potatoes and scoop them a day ahead then just crisp them up with toppings before guests arrive. Store the hollowed skins in the refrigerator wrapped tightly and they will be ready for the final bake whenever you need them.

The Cheese Secret

Grating your own cheese from a block melts more evenly than pre shredded cheese which has anti caking agents. Take the extra minute to grate it yourself and the texture difference will be worth the effort every single time.

Endless Variations

Once you master the basic technique these become a canvas for whatever flavors you are craving. Swap in pepper jack for spicy vibes or try sautéed mushrooms instead of bacon for a vegetarian version that still feels indulgent.

• Try adding chopped jalapeños with the cheese for a spicy kick
• A dash of smoked paprika in the oil adds extra depth without meat
• Serve with ranch or salsa on the side for dipping

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Watch how fast these disappear and you will understand why they have earned permanent spots on appetizer menus everywhere. Sometimes the simplest recipes are the ones people remember most.

Your Questions Answered

→ How do I make potato skins extra crispy?

The secret to crispy skins is baking twice. First bake whole potatoes until tender, then scoop out flesh and brush skins with oil before baking again at high heat. This double-baking technique creates that satisfying crunch.

→ Can I prepare potato skins ahead of time?

Yes! Bake and hollow out the potatoes up to a day in advance. Store the skins in the refrigerator. When ready to serve, brush with oil and bake until crispy, then add toppings and finish melting the cheese.

→ What type of potatoes work best?

Russet potatoes are ideal because their thick skins hold up well during baking and their high starch content creates fluffy interiors. The sturdy skin texture is essential for loading with toppings without breaking.

→ What can I use instead of bacon?

Try sautéed mushrooms, diced bell peppers, or jalapeños for vegetarian options. Cooked and crumbled sausage or chorizo work well as meat alternatives. For extra crunch, consider adding toasted pecans or walnuts.

→ How do I store leftover potato skins?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispness. Avoid microwaving as this makes skins soggy. For best results, add fresh cheese and bacon when reheating.

→ What dipping sauces pair well with potato skins?

Sour cream is classic, but ranch dressing, blue cheese dip, or spicy salsa create excellent variations. For something different, try garlic aioli or a cheesy queso dip. The cool, creamy dips balance the warm, salty skins perfectly.