📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for perfectly crispy skins!
2. Wash and thoroughly dry 4-6 large russet potatoes. Don't skip the drying—it's key to crispiness!
3. Using a sharp knife or a mandoline slicer (if you're feeling fancy), carefully slice the potatoes into 1/2-inch thick rounds. Careful now, those knives are sharp!
4. Using a spoon or potato ricer, scoop out most of the potato flesh from the center of each round, leaving about a 1/4-inch border. You want sturdy little bowls, not flimsy potato chips!
5. Lightly brush both sides of the potato rounds with olive oil. Season generously with salt and pepper. This simple seasoning step makes a big difference.
6. Arrange the potato rounds on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze!
7. Bake for 20-25 minutes, flipping halfway through, until the potato skins are golden brown and crispy. Keep an eye on them to avoid burning!
8. While the potato skins are baking, prepare the filling. Cook 4 slices of bacon until crispy. Crumble when cool.
9. In a bowl, mix together 1 cup of shredded cheddar cheese, 1/4 cup of sour cream, and the crumbled bacon. Season with a pinch of paprika and garlic powder.
10. Once the potato skins are cooked, carefully spoon the bacon and cheese mixture into each one. Don't overfill; you want them to stay put!
11. Return the loaded potato skins to the oven for another 5-7 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning the cheese.
12. Garnish with chopped green onions or your favorite herbs before serving. Enjoy!