Crispy baked potato halves (Printer-friendly)

Baked potato halves filled with cheddar, bacon, and green onions, baked to crispy perfection.

# What You'll 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick each potato all over with a fork. Rub with 1 tablespoon olive oil and sprinkle with salt.
03 - Place potatoes on prepared 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.
05 - Remove potatoes from oven and allow to cool for 10 minutes. Reduce oven temperature to 375°F.
06 - Halve each potato lengthwise. Carefully scoop out flesh, leaving approximately ¼ inch attached to the skin.
07 - Brush inside and outside of potato skins with remaining 1 tablespoon olive oil and place skin-side down on baking sheet.
08 - Bake skins for 8 to 10 minutes until crisp.
09 - Evenly sprinkle cheddar cheese in each skin and top with crumbled bacon. Bake 5 to 7 minutes until cheese is melted and bubbly.
10 - Remove from oven, garnish with green onions and a dollop of sour cream if desired. Serve hot.

# Expert advice:

01 -
  • They're crispy on the outside, tender on the inside, and honestly addictive.
  • You can prep them ahead and bake right before serving, which means less stress when guests arrive.
  • They look fancy enough to impress but are genuinely simple to pull together.
02 -
  • The scooping step is where people fail—scoop too aggressively and you tear the skin. Too timidly and the skins aren't crispy. Practice finding that middle ground.
  • Those potato halves you scooped out aren't waste. Save them for mashed potatoes, soup, or breakfast the next morning. I learned this after throwing them away the first time.
  • Don't skip the pre-crisping step before adding toppings. It's what separates these from soggy homemade fries with cheese on top.
03 -
  • Don't use russet potatoes that are too small or the skins become hard to work with. Choose medium ones that feel substantial in your hand.
  • If your cheese isn't browning much during the final bake, your oven might run cool. Broil for just 1 to 2 minutes at the very end, but watch closely so it doesn't burn.
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