Bacon Cheddar Potato Skins Recipe
Bacon Cheddar Potato Skins Recipe photo by Taste of Home

Bacon Cheddar Potato Skins Recipe

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"Both crisp and hearty, this snack's one that is often requested by my family," says Trish Perrin of Keizer, Oregon.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 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 bacon strips, cooked and crumbled
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Nutritional Facts

1 each: 338 calories, 17g fat (8g saturated fat), 38mg cholesterol, 408mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 11g protein


  1. 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. In a small bowl, combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
  3. Bake at 475° for 7 minutes on each side or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. 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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 1, 2015

"These are the best ever!"

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."

Reviewed Jan. 3, 2014

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

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?"

Reviewed Oct. 2, 2013

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

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