Crispy Skinned Cheddar-Bacon Stuffed Potatoes

1. Oven Set-Up

Adjust your oven rack to the middle position and preheat the oven to 450°F. Lightly prick each potato in 6 places with a fork. Dissolve 1 tablespoon of salt in ½ cup of water in a large bowl. Toss the potatoes in the saltwater mixture to moisten the exteriors evenly. Place the potatoes on a wire rack set in a rimmed baking sheet. Bake until their centers reach 205°F, which should take about 50 minutes to 1 hour. Once baked, allow the potatoes to cool for 15 minutes and then reduce the oven temperature to 400°F.

2. Crispy Bacon

Cook the bacon pieces in a 12-inch oven-safe nonstick skillet over medium heat until crispy, about 5 to 7 minutes. Transfer the bacon to a paper towel–lined plate with a slotted spoon to drain, then set aside. You can discard the bacon fat or save it for another recipe. Clean the skillet with paper towels.

3. Potato Prep

With the potatoes resting on their sides, slice off the top ¼ inch and discard. Carefully scoop out the potato flesh with a fork, leaving about a ¼-inch thickness along the shell walls. Transfer the scooped flesh to a medium bowl and set aside the hollowed shells.

4. Filling Mixture

Mash the potato flesh until smooth using a potato masher. Mix in 3 tablespoons of melted butter, sour cream, pepper, and a pinch of salt until well combined. Fold in the shredded cheddar, sliced scallions, and the crispy bacon. Taste and adjust seasoning if needed. Evenly stuff the mixture back into the potato shells, creating rounded tops.

5. Final Touches

Brush 1 tablespoon of melted butter into the now-clean skillet and place the stuffed potatoes inside. Brush the remaining tablespoon of melted butter over the tops of the potatoes. Bake until the stuffed potatoes are heated through and the tops begin to brown, approximately 20 to 23 minutes. Let them cool for 10 minutes before serving.