Bacon Cheddar Potato Skins Recipe

5 14 21
Bacon Cheddar Potato Skins Recipe
Bacon Cheddar Potato Skins Recipe photo by Taste of Home
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Bacon Cheddar Potato Skins Recipe

Read Reviews
5 14 21
Publisher Photo
I fill my restaurant-worthy baked potato boats with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. —Trish Perrin, Keizer, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 large baking potatoes, baked
  • 3 tablespoons canola oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Directions

Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.
Combine oil with next five ingredients; brush over both sides of skins.
Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately. Yield: 8 servings.
Originally published as Baked Potato Skins in Taste of Home October/November 1998, p64

Nutritional Facts

1 potato skin: 350 calories, 19g fat (7g saturated fat), 33mg cholesterol, 460mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 12g protein.

  • 4 large baking potatoes, baked
  • 3 tablespoons canola oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced
  1. Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.
  2. Combine oil with next five ingredients; brush over both sides of skins.
  3. Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately. Yield: 8 servings.
Originally published as Baked Potato Skins in Taste of Home October/November 1998, p64

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Reviews forBacon Cheddar Potato Skins

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pingalls@optonline.net User ID: 3493583 255667
Reviewed Oct. 20, 2016

"I've been making these since the recipe first appeared in 1998. I think the salt is a matter of preference and depends on how much you use as well as the type of Parmesan you choose. Those less expensive cheeses can be saltier. Personally I use Pecorino Romano as we prefer that. I've used those ready made bacon bits on occasion but haven't in some time. Overall this is a great recipe. When serving for a party I bake the potatoes ahead, scoop out the centers & get the oil & seasonings put together ahead of time for quick prep work later. They come out great every time!"

MY REVIEW
Gessica User ID: 1193660 219400
Reviewed Feb. 1, 2015

"These are the best ever!"

MY REVIEW
MertsMom User ID: 1377619 30540
Reviewed Feb. 10, 2014

"Great easy recipe. Received rave reviews at our super bowl party. Have made them again using a jar of bacon bits and still received request for the recipe."

MY REVIEW
bridgetc2 User ID: 3505543 83456
Reviewed Jan. 3, 2014

"I will never want to order potato skins at a restaurant again, these are better."

MY REVIEW
Brenda2772 User ID: 2165447 24236
Reviewed Oct. 13, 2013

"Delicious! I'm going to need to tweak it though, not as crisp as I expected. Maybe take out my potato?"

MY REVIEW
ms.b. User ID: 2237045 53339
Reviewed Oct. 2, 2013

"Great recipe that received several compliments. I highly recommend."

MY REVIEW
sonyrobin User ID: 1630539 18468
Reviewed Jan. 12, 2012

"I finally found a potato skin recipe with great taste and just the right crispness! My whole family loved them and said these were the best skins they ever had!"

MY REVIEW
FACSteacher User ID: 759865 61191
Reviewed Feb. 6, 2011

"These were awesome! Just made them for the Super Bowl tonight. They take a little time but it's worth it! I omitted the salt on others' suggestions but next time I'll add it and see. We thought it was missing a little salt, however, I use lower sodium bacon so maybe that is the difference. Great recipe!"

MY REVIEW
debnmike2 User ID: 2905926 23510
Reviewed Dec. 26, 2010

"These are fantastic! I made them as an appetizer for my yearly cookie dough party and for xmas eve at my in-laws. Big hit. Will make again soon but just for us!"

MY REVIEW
soxbabe User ID: 1672182 23487
Reviewed Dec. 25, 2010

"A great potato skin recipe. I had been looking for one that was tasty and not too difficult."

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