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Raw ingredients for baked potato skins including russet potatoes, block cheddar cheese, bacon, and fresh chives.

The Ultimate Crispy Baked Potato Skins

Crispy Baked Potato Skins featuring golden-brown charred edges, bubbling melted bright orange cheddar cheese, dark red crumbled bacon bits, and freshly chopped green chives. The perfect game-day appetizer or savory snack.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 skins
Course: Appetizer, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium russet potatoes Scrubbed and pierced.
  • 2 tbsp olive oil Extra virgin.
  • 1 tsp kosher salt For seasoning the skins.
  • 0.5 tsp black pepper Freshly cracked.
  • 0.5 tsp garlic powder Adds savory depth.
  • 1.5 cups sharp cheddar cheese Freshly grated.
  • 6 slices thick-cut bacon Cooked crispy and crumbled.
  • 2 tbsp fresh chives Finely chopped.

Equipment

  • 1 Dark metallic baking sheet Promotes optimal browning for crispy edges.
  • 1 Parchment Paper Prevents sticking and aids in easy cleanup.
  • 1 Pastry Brush For evenly applying olive oil to the potato skins.

Method
 

Bake and Hollow the Potatoes
  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes, pierce them with a fork, and bake directly on the middle rack for 50-60 minutes until tender. Let cool for 10-15 minutes.
  2. Slice the cooled potatoes in half lengthwise. Scoop out the flesh with a spoon, leaving a 1/4-inch rim of potato flesh attached to the skin.
Crisp and Fill
  1. Increase oven heat to 450°F (230°C). Line a baking sheet with parchment paper. Brush the inside and outside of the hollowed halves with olive oil and season with salt, pepper, and garlic powder. Bake skin-side up for 10 minutes, flip, and bake for 5 more minutes until golden-brown and charred.
  2. Fill the crisped skins with bright orange cheddar cheese and crumbled bacon. Bake for 3-5 minutes until the cheese is bubbling. Garnish with freshly chopped green chives and serve hot.

Notes

Do Not Use Foil: Baking whole potatoes in foil steams them. Bake them bare for optimal crispiness.
Grate Your Own Cheese: Pre-shredded cheese will not melt as smoothly or bubble as perfectly as block cheese.