Title Value
Russet potatoes, scrubbed
6 small
Olive oil, or as needed
1 tablespoon
Canola oil, or as needed
1 tablespoon
Salt to taste
1 tablespoon
Center-cut bacon
6 slices
Ground black pepper to taste
6 slices
Shredded Cheddar cheese, or to taste
½ cup
Sour cream, or to taste
¼ cup
Green onions, thinly sliced
2 medium


1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.

2 . Stage

Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).

3 . Stage

Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.

4 . Stage

Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.

5 . Stage

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

6 . Stage

Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.

7 . Stage

Add a dollop of sour cream to each skin and sprinkle with green onions.