Bacon and Cheese Potato Skins Recipe

Bake the Potatoes

Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and poke several holes in each potato with a fork. This will allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are fork-tender.

Cool and Cut the Potatoes

Once baked, remove the potatoes from the oven and let them cool for about 10-15 minutes. When cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch of potato on the skin to keep it sturdy.

Season the Potato Skins

Brush each potato skin with olive oil and sprinkle with salt and black pepper to taste. Make sure to coat both the insides and outsides for maximum flavor.

Bake the Skins

Place the potato skins on a baking sheet, cut side up. Bake in the oven at 400°F (200°C) for an additional 10-15 minutes, or until the skins are crispy and golden brown.

Cook the Bacon

While the skins are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cool, crumble the bacon into small pieces.

Chop the Green Onions

Wash and chop the green onions, separating the green tops from the white bottoms.

Add Cheese and Bacon

Once the potato skins are crispy, remove them from the oven. Sprinkle shredded cheddar cheese evenly over each skin, followed by the crumbled bacon.

Final Bake

Return the topped potato skins to the oven and bake for an additional 5-7 minutes, or until the cheese has melted.

Garnish and Serve

Remove from the oven and top with chopped green onions. Serve hot with a side of sour cream for dipping.