Save I was standing at the kitchen counter one Sunday afternoon, staring at four leftover baked potatoes from the night before, when the idea hit me. Instead of reheating them whole, I sliced them open, scooped out the centers, and turned them into crispy little boats for cheese and bacon. The smell that filled the kitchen as they crisped up in the oven brought my neighbor knocking at the door. We ended up sharing them right there on the porch, still hot from the oven.
The first time I made these for a group, I worried I had made too many. Within ten minutes, the plate was empty and someone was asking if I had more potatoes in the pantry. There is something about the combination of crisp skin, melted cheese, and the cool bite of sour cream that makes people forget about portion control. I have learned to always double the batch.
Ingredients
- Russet potatoes: Their thick skins hold up beautifully under high heat and turn golden and crisp without falling apart.
- Shredded cheddar cheese: It melts into every crevice and gets those little crispy edges that stick to the potato skin in the best way.
- Bacon: Cook it until it is just shy of too crispy because it will crisp up even more in the oven with the cheese.
- Sour cream: The cold, tangy dollop cuts through the richness and makes each bite feel balanced instead of heavy.
- Green onions and chives: Fresh, sharp, and bright, they add color and a snap of flavor that wakes everything up.
- Olive oil: Brushing it on both sides ensures the skins crisp evenly and do not stick to the pan.
- Garlic powder, paprika, salt, and black pepper: This simple blend adds warmth and depth without overpowering the natural potato flavor.
Instructions
- Bake the Potatoes:
- Preheat your oven to 400°F and scrub the potatoes clean under cold water. Prick each one several times with a fork so steam can escape, then set them directly on the oven rack and bake for 40 to 45 minutes until a knife slides through easily.
- Scoop Out the Centers:
- Let the potatoes cool just enough to handle, then slice them in half lengthwise. Use a spoon to carefully scoop out most of the flesh, leaving about a quarter inch attached to the skin so the shell stays sturdy.
- Season and Crisp the Skins:
- Brush both sides of each skin with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Place them skin side down on a parchment lined baking sheet and bake for 10 minutes until the edges start to curl and crisp.
- Load Them Up:
- Pull the skins from the oven and fill each one with shredded cheddar and crumbled bacon. Slide them back in for another 5 to 7 minutes until the cheese is bubbling and just starting to brown.
- Finish and Serve:
- Top each skin with a spoonful of cold sour cream, a scatter of sliced green onions, and a pinch of chives. Serve them hot, straight from the oven.
Save 
Save I remember bringing these to a game night once, thinking they would be a side snack. They became the main event. People hovered around the tray, negotiating over the last skin, and someone suggested we skip the actual dinner and just make another round. That is when I realized this recipe is not just food, it is the thing that turns a regular evening into something people remember.
Make Ahead Tips
You can bake and scoop the potatoes up to a day in advance, then store the empty shells in the fridge wrapped in plastic. When you are ready to serve, just brush them with oil, season, crisp them up, and load on the toppings. It saves you from rushing around when people are already at the door.
Topping Variations
I have tried these with pepper jack cheese and a drizzle of hot sauce, and they disappear even faster. Monterey Jack gives a milder, creamier melt, and I have also swapped bacon for pulled pork or even roasted vegetables when I want to switch things up. The potato skin is just a vessel, so do not be afraid to experiment with whatever sounds good to you.
Serving Suggestions
These work beautifully as an appetizer before a casual dinner, but I have also served them alongside a simple green salad for a light lunch. They pair well with cold beer, iced tea, or even a crisp white wine if you are feeling fancy.
- Set out small bowls of salsa, ranch, or hot sauce for dipping.
- Garnish the platter with extra chives or a sprinkle of paprika for color.
- Serve them on a wooden board for a rustic, shareable presentation.
Save 
Save There is something deeply satisfying about pulling a tray of these from the oven and watching people light up. They are simple, they are indulgent, and they never fail to make a moment feel special.
Recipe FAQs
- → How do I make the potato skins crispy?
Brush the potato skins with olive oil and bake them skin-side down until crisp before adding the toppings.
- → Can I prepare this dish ahead of time?
Yes, you can bake the potato shells in advance and reheat them after adding cheese and bacon for optimal freshness.
- → What cheeses work best in this dish?
Sharp cheddar is classic, but Monterey Jack or pepper jack offer great flavor variations.
- → How can I make this dish vegetarian?
Omit the bacon or replace it with vegetarian bacon alternatives while keeping the cheese and toppings.
- → Is it possible to keep this gluten-free?
Use gluten-free bacon and toppings to maintain a gluten-free preparation.