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Bacon Cheddar Potato Skins Recipe

Bacon Cheddar Potato Skins Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Bacon Cheddar Potato Skins

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MY REVIEW 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!"

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

"These are the best ever!"

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."

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

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

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?"

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

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

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!"

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!"

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!"

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."

jennifer32 User ID: 4929417 62971
Reviewed Apr. 19, 2010

"AWESOME! These tasted better than the ones at the store! I will use less salt in the spread as they were a little too salty! I can't wait to make them again!"

janeydo User ID: 1212323 68878
Reviewed Feb. 3, 2010

"This is one of the very best recipes for skins that I have found in a long time.

Thank you for sharing !!"

leitzal User ID: 337478 23478
Reviewed Jan. 28, 2010

"Loved it, just doubled seasoning and oil for us."

jporter10738 User ID: 2533873 30717
Reviewed Nov. 23, 2009

"These were just what I was looking for! I have made skins before but they were so bland. The oil mixture you brush on them makes all the difference. Just one minor adjustment I will make for next time is I will leave out the salt. The parmesean cheese provides more than enough saltiness."

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Wine Pairings

Light-Bodied White Wine

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