Bacon Cheddar Potato Skins Recipe

4.5 17 25
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
4.5 17 25
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 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 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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danid User ID: 5870512 274474
Reviewed Sep. 25, 2017

"Excellent! My familly loved them!!"

MY REVIEW
Karen N Charlie User ID: 9254697 273365
Reviewed Sep. 22, 2017

"LOVED THE RECIPE. CAN'T WAIT TO TRY IT"

MY REVIEW
Lady Fingers User ID: 2682286 272978
Reviewed Sep. 12, 2017

"These are tasty, and quick to make from potatoes baked the previous day. Mine came out a bit too oily -- be sure to drain the bacon well and don't overdo the cheese."

MY REVIEW
[email protected] 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!"

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