Easy recipe for Baked Potato Halves in 5 Steps
Craving crispy potatoes? Our Baked Potato Halves are loaded with cheese & bacon. Learn this easy, crowd-pleasing recipe
Ingredients
- 4 medium Russet potatoes (about 2 lbs)
- 2 tbsp Olive oil
- 1 tsp Salt or to taste
- 0.5 tsp Black pepper freshly ground, or to taste
- 6-8 slices Bacon thick-cut recommended
- 1 cup Cheddar cheese shredded
- 2 tbsp Green onions sliced, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly and pat them dry. Using a cutting board, carefully slice each potato in half lengthwise. In a small bowl, toss the potato halves with olive oil, salt, and black pepper, ensuring they are evenly coated.
- Arrange the seasoned potato halves, cut-side down, on a baking sheet. Bake for 25-30 minutes, or until the potatoes are tender when pierced with a fork and the cut sides are golden brown and crispy. Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Remove bacon from skillet, drain on paper towels, and crumble once cooled.
- Once potatoes are cooked, carefully flip them over so the cut-side is facing up. Sprinkle each potato half generously with shredded cheddar cheese and the crumbled bacon. You can add a little extra cheese for more flavor!
- Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is completely melted and bubbly. Keep a close eye on them to prevent burning.
- Carefully remove the baked potato halves from the oven. Garnish with sliced green onions, if desired. Serve immediately as a satisfying side dish or a light main course. Enjoy your crispy, cheesy, bacon-loaded potato halves!
Notes
For extra crispy skin, you can lightly score the potato skin before baking. If you prefer a softer interior, you can microwave the whole potatoes for 5-7 minutes before halving and baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results.
