Crispy Baked Potato Halves

The first time I made potato skins was during a Super Bowl party years ago when my friend cancelled the catering order last minute. I'd never made them before but had a bag of russets and bacon in the fridge, so I improvised. Everyone ended up crowded around the baking sheet, snacking while the cheese was still stringy and hot. Now they are the most requested thing at every gathering I host.

Last winter my neighbor came over unexpectedly when I had these in the oven. We ended up standing at the counter eating them straight from the baking sheet while catching up on life. The smell of bacon and baking potatoes somehow makes people linger in the kitchen.

Ingredients

• 4 medium russet potatoes: Russets have the thickest skin that gets perfectly crispy and sturdy enough to hold all the toppings without collapsing
• 120 g (1 cup) shredded cheddar cheese: Sharp cheddar gives the best flavor contrast and melts beautifully into a gooey layer
• 4 slices bacon: The smoky salty crunch is non-negotiable for authentic potato skin flavor
• 3 green onions: Fresh bright pop that cuts through all the rich cheese and bacon
• 2 tbsp sour cream: Cool creamy element that balances everything perfectly
• 2 tbsp olive oil: Helps the skins get golden and crisp instead of tough
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that enhances the natural potato flavor

Instructions

Get your oven ready and prepping the potatoes:

Preheat to 200°C (400°F) and line a baking sheet. Prick the potatoes all over with a fork, rub with 1 tablespoon olive oil, and sprinkle with salt.

Bake the potatoes until tender:

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

Crisp up the bacon while waiting:

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

Let them cool slightly then scoop:

Remove potatoes from the oven and cool for 10 minutes. Lower the oven to 190°C (375°F). Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1 cm attached to the skin.

Brush with oil and crisp the skins:

Brush the insides and outsides of the potato skins with remaining olive oil. Place them skin-side down on the baking sheet and bake for 8 to 10 minutes until crisp.

Add cheese and bacon and melt:

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

Garnish and serve hot:

Remove from the oven, top with sliced green onions and a dollop of sour cream if desired, and serve immediately while hot.

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My daughter started calling these potato boats when she was little and the name stuck. She still gets excited whenever she sees me putting potatoes in the oven, knowing exactly what comes next.

Making Ahead For Parties

You can bake and scoop the potatoes up to a day ahead. Store the skins in the fridge wrapped in foil, then just brush with oil and crisp them up when ready to top and bake. This saved me more times than I can count when hosting.

Getting The Crispiest Skins

After scooping, flip the skins over and bake them cut-side down first for extra crispness. The oil helps but that direct contact with the hot baking sheet makes all the difference between good and restaurant-quality results.

Customizing Your Toppings

The classic combination is hard to beat but broccoli with sharp cheddar works beautifully for a vegetarian version. I have also done pulled pork with BBQ sauce and a drizzle of ranch that was surprisingly delicious.

• Jalapeños add a nice kick if you like some heat
• A sprinkle of smoked paprika on the cheese before baking adds depth
• Let people add their own sour cream and toppings at the table

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These are best the moment they come out of the oven with that cheese still molten and bubbling.

Recipe FAQs

→ What type of potatoes work best?

Russet potatoes are ideal for their starchy texture and ability to crisp up nicely when baked.

→ Can I prepare these ahead of time?

Yes, you can bake and scoop the potato skins in advance, then fill and finish baking just before serving.

→ How do I make this dish vegetarian?

Omit bacon or substitute with sautéed mushrooms for a flavorful vegetarian option.

→ What are some good toppings to add?

Try adding jalapeños, chopped tomatoes, or swapping sour cream for ranch dressing to enhance flavor.

→ How do I ensure the skins get crispy?

Brushing both sides with olive oil and baking the potato halves skin-side down helps achieve a crisp texture.