Crispy Baked Potato Halves (Print version)

Crispy baked potato halves topped with cheddar, bacon, and green onions, perfect as a savory starter.

# 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 tablespoons sour cream (optional, for serving)

→ Seasoning

06 - 2 tablespoons olive oil
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

# How To Make It:

01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce potatoes all over with a fork. Rub them with 1 tablespoon olive oil and sprinkle with salt.
03 - Place potatoes on the prepared baking sheet and bake for 40 to 45 minutes until a knife easily pierces through.
04 - While potatoes bake, crisp bacon slices in a skillet over medium heat. Drain on paper towels and crumble or chop them.
05 - Remove potatoes from the oven and let cool for 10 minutes. Lower oven temperature to 375°F.
06 - Halve each potato lengthwise. Carefully scoop out most of the flesh, leaving about ¼ inch of potato attached to skin. Save scooped flesh for another use.
07 - Brush both inside and outside of potato skins with remaining olive oil. Place them skin side down on the baking sheet.
08 - Bake skins for 8 to 10 minutes until crisp.
09 - Evenly distribute shredded cheddar into each potato skin, 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 immediately.

# Expert Tips:

01 -
  • They're crispy on the outside, tender within, and somehow feel fancy even though they're embarrassingly easy.
  • One batch feeds a crowd, and everyone gravitates toward them before anything else on the table.
  • You can prep them hours ahead and pop them in the oven when guests arrive.
02 -
  • Don't skip the second bake of just the skins—this is what creates that addictive crispiness that makes them feel special instead of just loaded potatoes.
  • If you undercook the bacon or skip the cooling step, it'll turn chewy in the oven rather than staying crispy; patience with these details makes all the difference.
03 -
  • Make sure your oven is fully preheated; a cool oven means the skins won't crisp properly and everything stays soft and disappointing.
  • If your potatoes are smaller than medium, reduce the initial baking time by 5 to 10 minutes; you're looking for tender centers, not mushy.
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