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Bacon Cheddar Potato Skins

 Bacon Cheddar Potato Skins
"Both crisp and hearty, this snack's one that is often requested by my family," says Trish Perrin of Keizer, Oregon.
8 ServingsPrep/Total Time: 20 min.


  • 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


  • Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in.
  • shell (save pulp for another use). Place potatoes skins on a greased
  • baking sheet.
  • In a small bowl, combine the oil, Parmesan cheese, salt, garlic
  • powder, paprika and pepper; brush over both sides of skins.
  • 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 serving (1 each) equals 338 calories,

2 of 2

Bacon Cheddar Potato Skins (continued)

Nutritional Facts: 17 g fat (8 g saturated fat), 38 mg cholesterol, 408 mg sodium, 35 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.