About this recipe

Crispy, golden potato skins loaded with melted cheddar, smoky bacon, and cool sour cream — a timeless crowd-pleasing appetizer that's easy to make at home. The secret is double-baking the potatoes so the skins get perfectly crisp while the filling stays rich and satisfying. Great for game day, parties, or a fun family snack.

Instructions

1. 1

   Preheat your oven to ![400°F]. Scrub the potatoes thoroughly under cold water and pat them completely dry — dry skin is key to getting them crispy.

2. 2

   Rub each potato all over with a little olive oil and sprinkle generously with kosher salt. Place them directly on the oven rack (or on a wire rack set over a baking sheet) and bake for 50–60 minutes, until a fork slides in easily and the skin feels firm and dry.

3. 3

   While the potatoes bake, cook the bacon in a skillet over ^[medium heat] until crispy. Transfer to a paper-towel-lined plate, let cool, then crumble into small pieces. Set aside.

4. 4

   Remove the potatoes from the oven and let them cool for 10 minutes — just enough to handle safely. Keep the oven on at ![400°F]. Cut each potato in half lengthwise.

5. 5

   Using a spoon, scoop out the potato flesh, leaving about a ¼-inch thick shell of potato attached to the skin. (Save the scooped potato flesh for mashed potatoes or another use!)

6. 6

   In a small mixing bowl, mix together the olive oil, garlic powder, paprika, black pepper, and a pinch of kosher salt. Brush this mixture generously over both the inside and outside of each potato skin.

7. 7

   Place the potato skins cut-side down on a baking sheet. Bake for 8 minutes, then flip them cut-side up and bake for another 8 minutes, until the edges are golden and the skins are crispy.

8. 8

   Switch the oven to ^[broil (high)]. Fill each skin with a generous amount of shredded sharp cheddar cheese and a good sprinkle of crumbled bacon. Broil for 2–3 minutes, watching closely, until the cheese is fully melted and bubbling with lightly browned spots.

9. 9

   Remove from the oven and immediately top with sliced green onions. Serve hot with a generous dollop of sour cream on each skin or a bowl of sour cream on the side for dipping. Dust with a pinch of paprika if desired.