Crispy Baked Potato Halves (Printable version)

Crispy baked potatoes topped with melted cheddar, bacon, and green onions for a tasty snack.

# Ingredient List:

→ 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 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick the potatoes all over with a fork. Rub each with 1 tablespoon olive oil and sprinkle with salt.
03 - Place potatoes on the baking sheet and bake for 40 to 45 minutes, until easily pierced with a knife.
04 - While potatoes bake, cook bacon over medium heat in a skillet until crisp. Drain on paper towels and crumble.
05 - Remove potatoes from the oven and let cool for 10 minutes. Lower oven temperature to 375°F.
06 - Cut each potato half lengthwise. Carefully scoop out flesh, leaving about 1/4 inch attached to skin. Reserve scooped flesh for another use.
07 - Brush insides and outsides of potato skins with remaining olive oil. Arrange skin-side down on the baking sheet.
08 - Bake skins for 8 to 10 minutes until crisp.
09 - Sprinkle shredded cheddar cheese evenly over each skin, then top with crumbled bacon. Return to oven and bake 5 to 7 minutes, until cheese melts and bubbles.
10 - Remove from oven, garnish with sliced green onions and, if desired, a dollop of sour cream. Serve hot.

# Expert Advice:

01 -
  • They're crispy on the outside, creamy on the inside, and somehow feel fancier than they actually are to make.
  • One batch easily feeds a small group, and you can prep most of it ahead and just do the final bake.
  • That contrast between smoky bacon, sharp cheddar, and fresh green onions is genuinely addictive.
02 -
  • Don't skip the second crisping step for the empty skins—it's what keeps them from getting soggy once the cheese and toppings hit them.
  • Timing matters: if you add the cheese too early, it can separate and get greasy, and if you add the green onions too far ahead, they lose their bite.
03 -
  • If your cheese isn't melting evenly, cover the skins loosely with foil for the last few minutes of baking instead of letting them brown too much.
  • The scooped-out potato flesh is valuable—mash it with butter and cream for a side dish, or freeze it for potato soup another week.
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