Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Scrub 6 small russet potatoes, pierce each a few times with a fork, rub with oil and 1 teaspoon salt. Bake directly on the rack or a sheet 40–45 minutes until a knife slides in with no resistance.

2. 2

   Cool just enough to handle. Halve lengthwise and scoop out most of the flesh, leaving a sturdy ¼-inch shell — too thin and they tear; too thick and they eat like loaded baked potatoes. Brush the insides with a little oil and season with salt and black pepper.

3. 3

   Bake cut-side down 8–10 minutes until the edges start to crisp. Flip, then pile on 1½ cups shredded cheddar and crumbled bacon (from 6 cooked slices). Bake 5 more minutes until the cheese is fully melted and bubbling.

4. 4

   Top with sliced green onions and serve with ⅓ cup sour cream for dipping. You want shatter-crisp potato shells under gooey cheese and bacon — not soft floppy skins or a cold cheese layer.