Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large russet potatoes (10–12 oz each)
- 3 tbsp unsalted butter, melted (or neutral oil)
- 8 oz bacon (about 8 slices)
- 2 cups shredded sharp cheddar (8 oz)
- 1 cup sour cream
- 4 scallions, thinly sliced
- 1 tsp kosher salt; 1/2 tsp black pepper
- Optional: 1/2 tsp garlic powder, 1/4 tsp smoked paprika
Do This
- 1. Heat oven to 425°F (220°C). Scrub and dry 4 russets; prick each 6–8 times. Rub with 1 tbsp melted butter/oil and 1/2 tsp salt; bake 55–65 minutes until tender.
- 2. Bake 8 oz bacon on a parchment-lined sheet (same oven) 12–16 minutes until crisp; drain and crumble.
- 3. Cool potatoes 10 minutes. Halve lengthwise; scoop leaving a 1/4-inch shell (save insides for another use).
- 4. Brush shells with remaining 2 tbsp butter; season with 1/2 tsp pepper, optional 1/2 tsp garlic powder and 1/4 tsp smoked paprika.
- 5. Bake shells cut-side down 8 minutes; flip and bake 8 minutes more until edges are deep golden and crisp.
- 6. Fill with 2 cups cheddar and bacon; bake 5 minutes to melt (broil 1–2 minutes if you like extra color).
- 7. Top each with about 1 tbsp sour cream and a shower of sliced scallions; serve hot.
Why You’ll Love This Recipe
- Ultra-crispy skins with a tender, cheesy center—classic pub style at home.
- Balanced flavors: smoky bacon, sharp cheddar, cool tangy sour cream, and fresh scallions.
- Make-ahead friendly: bake and scoop the potatoes in advance, then crisp and fill to serve.
- Easy oven method—no frying, minimal cleanup, maximum crunch.
Grocery List
- Produce: 4 large russet potatoes, 4 scallions
- Dairy: Unsalted butter, sharp cheddar cheese, sour cream
- Pantry: Kosher salt, black pepper, optional garlic powder, optional smoked paprika, neutral oil (if not using butter)
- Meat: 8 oz bacon
Full Ingredients
Potatoes
- 4 large russet potatoes (10–12 oz each), scrubbed and well-dried
For Seasoning & Crisping
- 3 tbsp unsalted butter, melted (or neutral oil), divided
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- Optional: 1/2 tsp garlic powder
- Optional: 1/4 tsp smoked paprika
Bacon & Cheese
- 8 oz bacon (about 8 slices), cooked crisp and crumbled
- 2 cups shredded sharp cheddar (8 oz), preferably from a block
Finishing & Garnish
- 1 cup sour cream
- 4 scallions, thinly sliced (about 1/2 cup)
Step-by-Step Instructions
Step 1: Heat the oven and prep the potatoes
Preheat the oven to 425°F (220°C) with a rack in the middle. Scrub the russets and dry them thoroughly so the skins crisp well. Prick each potato 6–8 times with a fork to vent steam. Rub all over with 1 tablespoon of the melted butter (or oil) and sprinkle with 1/2 teaspoon kosher salt.
Step 2: Bake until fluffy inside and crisp outside
Place the potatoes directly on the oven rack or on a wire rack set over a sheet pan. Bake for 55–65 minutes, until the skins are firm and a skewer slides in easily or the centers register about 205°F (96°C). Remove and cool for 10 minutes so they’re easier to handle.
Step 3: Cook the bacon while potatoes bake
Line a sheet pan with parchment. Arrange the bacon in a single layer and bake (same 425°F oven) for 12–16 minutes, until deeply browned and crisp. Transfer to paper towels to drain, then crumble. Reduce oven back to the middle rack if you moved it.
Step 4: Halve and scoop
Slice each potato lengthwise to make 8 halves. Using a spoon, carefully scoop out the centers, leaving about a 1/4-inch rim of potato attached to the skin. Save the scooped potato for mash, croquettes, or breakfast hash.
Step 5: Season and crisp the shells
Brush the insides and outsides of the potato shells with the remaining 2 tablespoons melted butter. Season evenly with the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the optional garlic powder and smoked paprika. Arrange cut-side down on a sheet pan and bake for 8 minutes; flip cut-side up and bake 8 minutes more, until the edges are deeply golden and crackly.
Step 6: Fill and melt
Divide the cheddar among the shells (about 1/4 cup per half) and top with crumbled bacon. Return to the oven for 5 minutes, until the cheese is fully melted and bubbling. For extra color, broil 1–2 minutes, watching closely.
Step 7: Finish and serve
Transfer to a platter. Top each skin with about 1 tablespoon sour cream and a generous shower of sliced scallions. Serve immediately while hot and crisp.
Pro Tips
- Use large, dry russets—their thick skins crisp beautifully and the interiors scoop cleanly.
- Don’t skip the two-stage crisp: baking the empty shells on both sides is the secret to shatter-crisp edges.
- Shred cheddar from a block for the smoothest melt; pre-shredded often has anti-caking starch.
- Season the shells, not just the filling—this builds flavor in every bite.
- Let sour cream sit at room temp for 10 minutes so it dollops smoothly and doesn’t chill the cheese.
Variations
- Jalapeño Popper Skins: Swap half the cheddar for pepper jack; add sliced pickled jalapeños before melting.
- Veggie Supreme: Skip bacon and add finely diced sautéed mushrooms and bell peppers with a pinch of smoked paprika.
- Buffalo Chicken: Toss 1 cup shredded cooked chicken with 2 tbsp Buffalo sauce; add with the cheese and finish with blue cheese crumbles.
Storage & Make-Ahead
Bake and scoop the potatoes up to 2 days ahead; refrigerate shells in an airtight container lined with paper towels. Crisp, fill, and finish just before serving. To freeze, place scooped shells (unfilled) on a sheet pan until solid, then store in a freezer bag up to 2 months; crisp from frozen at 425°F for 10–12 minutes per side before filling. Leftover filled skins reheat well at 350°F (175°C) for 10–12 minutes; add fresh sour cream and scallions after reheating.
Nutrition (per serving)
Approximate for 2 potato skins: 540 calories; 36 g fat; 21 g carbohydrates; 22 g protein; 2 g fiber; 1,050 mg sodium. Values will vary with bacon thickness, cheese brand, and how much potato you leave in the shells.
