Crispy Cheddar Bacon Potato (Printable Version)

Baked potato halves topped with cheddar, smoky bacon, and fresh green onions.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes, scrubbed

→ Toppings

02 - 1 cup shredded cheddar cheese (120 g)
03 - 4 slices bacon
04 - 3 green onions, thinly sliced
05 - 2 tablespoons sour cream (optional, for serving)

→ Seasoning

06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce potatoes all over with a fork. Rub with 1 tablespoon olive oil and sprinkle with salt.
03 - Place potatoes on the baking sheet and bake for 40 to 45 minutes, until tender when pierced with a knife.
04 - While potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble or chop.
05 - Remove baked potatoes from oven and let cool for 10 minutes. Lower oven temperature to 375°F.
06 - Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about a quarter inch attached to the skin. Reserve scooped flesh for another use.
07 - Brush inside and outside of each potato skin with remaining olive oil. Arrange skin-side down on baking sheet.
08 - Bake skins for 8 to 10 minutes until crisp.
09 - Evenly sprinkle cheddar cheese into each skin, then top with crumbled bacon. Return to oven and bake for 5 to 7 minutes until cheese melts and bubbles.
10 - Remove from oven. Garnish with sliced green onions and optional sour cream. Serve warm.

# Expert Suggestions:

01 -
  • They're actually easier than they look, and people always think you spent way more effort than you did.
  • The contrast between the shatteringly crisp skin and creamy cheese-bacon filling is genuinely addictive.
  • You can prep them ahead and bake just before serving, which means less panic when guests arrive.
02 -
  • The skins must crisp after scooping but before cheese goes on, or they'll steam and turn chewy—this step is non-negotiable.
  • Don't overfill with cheese or the insides get molten and spill before the skin crisps; moderation here actually wins.
03 -
  • Brush every millimeter of the potato skin with oil before crisping—the edges that don't get oil stay soft and underwhelming.
  • Let the potatoes cool slightly before scooping or you'll burn your fingers and create uneven hollows; patience here actually makes the difference between rustic and sloppy.
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