Crispy Potato Skins with Bacon

My college roommate's dad owned a pub in Boston, and whenever I visited, he'd make these potato skins during Patriots games. The entire bar would go quiet when that baking sheet came out of the oven. I finally asked him for the secret after my third visit, and he laughed and said there's no secret—just patience and plenty of bacon.

Last Super Bowl, I made a triple batch thinking they'd last through halftime. My cousin stood by the counter the entire time, claiming she was just 'quality control.' By the time the kickoff happened, we had to order pizza because everyone had filled up on these skins. Now I make two baking sheets at once and pretend I planned it that way.

Ingredients

• 4 medium russet potatoes, scrubbed: These starchy potatoes hold their shape better than others, and their thick skins get beautifully crispy. Pick ones that feel heavy for their size.
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives you that tangy bite that cuts through all the richness. Grate it yourself if you can—it melts so much better.
• 4 slices bacon: The smoky, salty element that makes these addictive. Cook it until really crisp so it crunches when you bite down.
• 3 green onions, thinly sliced: Fresh onion brightness balances all that heavy cheese and bacon. Slice them right before serving so they stay crisp.
• 2 tbsp sour cream: Cool creaminess to contrast with the hot, crispy skins. It's optional but honestly recommended.
• 2 tbsp olive oil: Helps the skins get golden and crispy instead of tough and leathery.
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the other ingredients shine.

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

Bake the potatoes:

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

Crisp the bacon:

Cook bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble into bite-sized pieces.

Let them cool:

Remove potatoes from the oven and cool for 10 minutes. Lower oven to 190°C (375°F).

Hollow out the skins:

Cut potatoes in half lengthwise and carefully scoop out flesh, leaving about 1 cm attached to the skin. Save the scooped potato for breakfast tomorrow.

Crisp the skins:

Brush insides and outsides with remaining olive oil, place skin-side down, and bake 8–10 minutes until golden and crisp.

Add the toppings:

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

Finish and serve:

Garnish with green onions and sour cream if using. Get them to the table while they're still hot and the cheese is stretchy.

Pin it

My youngest nephew turned his nose up at potato skins for years until he helped me make them one rainy Sunday. Now he asks if 'our special potatoes' are on the menu every time he visits. Watching him carefully arrange the bacon pieces like little treasures makes all the effort worth it.

Making Ahead

You can bake and scoop the potatoes up to a day ahead, then just finish with the second bake and toppings when guests arrive. The skins actually get a little better after resting in the refrigerator overnight—the extra time helps them crisp up even more during that final bake.

Getting the Perfect Crisp

The real secret is oiling both sides of the skins before that second bake. I learned this after years of only brushing the insides and wondering why the bottoms were still chewy. Now I flip them over and give the exteriors a good coating too.

Serving Ideas

These potato skins work as an appetizer, game day snack, or even a casual dinner with a big salad on the side. I've seen people eat them with forks and others pick them up with their hands—both methods are completely acceptable.

• Set up a toppings bar and let everyone customize their own
• Keep extra warm on a low oven if you're feeding a crowd
• Pair with a simple green salad to balance the richness

Pin it

There's something so satisfying about turning a humble potato into something people get excited about. Maybe that's why these never go out of style.

Frequently Asked Questions

→ What type of potato works best?

Russet potatoes are ideal because their thick skins hold up well during baking and their starchy flesh scoops out easily, creating sturdy vessels for toppings.

→ Can I make these ahead of time?

Bake and scoop the potatoes in advance, then store the skins in the refrigerator. Finish with oil, cheese, and bacon when ready to serve for best crispness.

→ How do I get the crispiest skins?

Brush both sides with olive oil after scooping and bake at high heat. This double-baking technique ensures the skins become golden and crunchy.

→ What can I use instead of bacon?

Sautéed mushrooms, diced bell peppers, or jalapeños work well. For vegetarian protein, try black beans or crumbled plant-based sausage.

→ What should I do with the scooped potato flesh?

Mash it with butter and milk for a side dish, fold it into soups for thickness, or save it to make potato pancakes later in the week.