Crispy Potato Halves Bacon (Printable)

Crispy baked potato halves filled with cheddar, bacon, and fresh green onions.

# What You Need:

→ 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 tbsp sour cream (optional, for serving)

→ Seasoning

06 - 2 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

# Directions:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Prick each potato all over with a fork. Rub with 1 tablespoon of olive oil and sprinkle with salt.
03 - Place the potatoes on the baking sheet and bake for 40 to 45 minutes until tender when pierced with a knife.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble or chop.
05 - Remove potatoes from oven and let cool for 10 minutes. Lower oven temperature to 375°F (190°C).
06 - Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about 1/4 inch attached to the skin. Reserve scooped potato for another use.
07 - Brush inside and outside of potato skins with remaining 1 tablespoon olive oil. Place skins skin-side down on baking sheet.
08 - Bake the skins for 8 to 10 minutes until crisp.
09 - Evenly sprinkle shredded cheddar cheese into each potato skin and top with crumbled bacon. Return to oven and bake 5 to 7 minutes until cheese is melted and bubbly.
10 - Remove from oven, garnish with sliced green onions and a dollop of sour cream if desired. Serve hot.

# Expert Suggestions:

01 -
  • They're crispy on the outside, tender on the inside, and somehow feel fancy even though you're basically eating the best part of a baked potato.
  • You can prep everything ahead and bake them right before guests arrive—no stress, all glory.
  • They disappear in minutes, which means you made something people actually wanted to eat.
02 -
  • Don't over-scoop the potatoes; leave enough skin-to-flesh ratio, or the skins will collapse in the oven like they're giving up on life.
  • The second bake (after adding cheese) is short on purpose—you want the cheese melted and the skins still crispy, not soft and sad.
  • Brush those skins with oil before crisping them; this is the non-negotiable step that separates great potato skins from regrettable ones.
03 -
  • If you're making these for a crowd, prep everything in advance and assemble them 15 minutes before baking—your kitchen will smell incredible and you won't be stressed.
  • Don't use pre-shredded cheese from a bag if you can help it; it has anticaking agents that make it melt unevenly. Block cheese you shred yourself melts like actual cheese.
  • Serve these on a platter while they're still warm, with extra sour cream and a small bowl of hot sauce on the side for people who like to customize.
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