Comfort Food Recipe

Bake the potatoes

Preheat the oven to 425°F (220°C). Scrub the russet potatoes well and pat dry. Use a fork to poke each potato several times. Rub each potato with 1 tablespoon olive oil total and sprinkle with 1/2 teaspoon salt distributed across the skins. Place potatoes directly on the oven rack or on a baking sheet and bake until skins are crisp and centers are tender when pierced with a skewer, about 45–55 minutes depending on size.

Cool and halve

Remove baked potatoes from oven and let cool for 10 minutes until they are cool enough to handle but still warm. Slice each potato lengthwise into two halves. Using a spoon, scoop out most of the interior flesh, leaving about a 1/4-inch thick shell so the skins hold their shape. Reserve the scooped potato flesh for another use or discard.

Crisp the skins

Increase oven temperature to 450°F (230°C). In a small bowl, combine the melted butter (2 tbs), remaining 1 tbs olive oil, garlic powder (1/2 tsp), smoked paprika (optional 1/2 tsp), and remaining 1/2 tsp salt plus 1/2 tsp black pepper. Brush the inside and outside of each potato shell with this mixture. Arrange the skins skin-side down on a rimmed baking sheet. Bake 8–10 minutes, flip and bake another 5–7 minutes until edges are crisp and browned.

Fill with cheese and bacon

Remove the baking sheet from the oven. Sprinkle about 2 to 3 tablespoons (roughly 2–3 tbs) of shredded cheddar into each potato skin (use total 1.5 cups across all skins). Scatter crumbled cooked bacon evenly over the cheese. Return the potato skins to the oven and bake at 450°F (230°C) for 5–7 minutes more, or until the cheese is fully melted and bubbly.

Garnish and serve

Remove the loaded potato skins from the oven. Top each with a dollop of sour cream (about 1 tablespoon each, using total 1 cup across all skins) and sprinkle with sliced scallions. If desired, sprinkle a pinch of smoked paprika for color. Serve hot on a platter for happy hour alongside ketchup, hot sauce, or extra sour cream for dipping.

Notes: Ensure bacon is crisp and crumbled before assembly—cook in a skillet over medium heat for 8–10 minutes or bake bacon slices at 400°F (200°C) for 12–18 minutes until crisp, then drain and crumble. Leftover scooped potato flesh can be mixed with butter and herbs for mashed potatoes, or tightened with cheese and used as a filling in another batch.