Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Pierce potatoes several times with a fork.
- Rub potatoes with olive oil, salt, and pepper.
- Bake for 45-60 minutes, or until soft.
- Let potatoes cool slightly.
- Cut each potato in half lengthwise.
- Scoop out the potato flesh, leaving a 1/4-inch border. Save the scooped potato for another use (mashed potatoes, anyone?).
- Place potato skins back on a baking sheet.
- Sprinkle each skin with cheddar cheese and bacon.
- Bake for 5-10 minutes, or until cheese is melted and bubbly.
- Top with sour cream and green onions.
- Serve immediately.
Notes
Start with evenly sized Russet potatoes for consistent cooking. Ensure they are thoroughly scrubbed and dried before baking to promote crispy skins. Don't overbake the initial potatoes as this can dry out the skins and make them brittle. When scooping out the flesh, leave a thin layer to maintain structure. For extra crispy skins, consider broiling them for a minute or two at the end, but keep a close watch to avoid burning. Experiment with different cheeses and toppings to customize your skins. Pepper jack cheese, caramelized onions, or sautéed mushrooms can add unique twists. Store any leftovers in an airtight container in the refrigerator and reheat them in the oven or air fryer to maintain crispness.