1. Prepare the Potatoes

Start by preheating your oven to 400°F (200°C). While the oven heats up, scrub the small russet potatoes clean under running water to remove any dirt. Pat them dry with a towel, then slice each potato in half lengthwise. You don’t need to peel the potatoes, as the skins will be part of the final dish.

Once the potatoes are halved, use a spoon or a melon baller to scoop out a small portion of the flesh, leaving about ¼-inch of potato around the skin to create a small “boat.” Be careful not to scoop too much, as you want to leave enough potato to maintain the structure of the skin.

2. Season the Potato Skins

Place the hollowed-out potato halves on a baking sheet. Drizzle the olive oil over the potatoes, and then sprinkle with salt and pepper. Toss the potatoes gently to coat them evenly in the oil and seasoning. The oil helps the potatoes crisp up in the oven, while the salt and pepper enhance their flavor.

3. Bake the Potato Skins

Place the baking sheet with the prepared potato halves in the preheated oven. Bake the potatoes for 20-25 minutes, or until the skins are crispy and golden brown. If you want extra crispy skins, you can flip the potato halves halfway through the baking time. Keep an eye on them to make sure they don’t overbake, as the skins should become crispy without burning.

4. Fill the Potato Skins

While the potatoes are baking, gather the other ingredients for the filling. Once the potato skins are done and have cooled slightly, you’re ready to fill them.

First, sprinkle a generous amount of shredded cheddar cheese into each potato skin. Be sure to fill them evenly, but not too high, so the cheese doesn’t spill over. Then, add a little bit of crumbled turkey bacon or beef bacon on top of the cheese. This will melt and become even more flavorful as the potatoes bake.

If you like, you can also add some chopped green onions to the mix at this point for an extra burst of flavor. They will give the potato skins a fresh, mild onion flavor that complements the richness of the cheese and bacon.

5. Bake the Filled Potato Skins

Return the filled potato skins to the oven and bake them for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the bacon becomes crisp. You want the cheese to be gooey and golden brown, while the bacon should be well-cooked and slightly crispy.

If you prefer, you can switch the oven to broil for the last 2-3 minutes of baking to get a nice golden top to the cheese. Just be careful not to burn the potatoes or toppings during this step.

6. Top with Sour Cream and Garnish

Once the potato skin bites are finished baking, remove them from the oven and let them cool slightly. Then, place a small dollop of sour cream on top of each bite. This will add a creamy, tangy contrast to the savory and cheesy flavors.

For a final touch, sprinkle the tops with freshly chopped green onions, parsley, or chives. This adds a pop of color and a fresh, herby flavor that balances the richness of the cheese and bacon.