Cheddar and Bacon Potato skins

 

 

 

 Here’s how to make baked potato skins loaded with delicious toppings that are better than at your favorite pub.  These Cheddar and Bacon Potato skins make any game day feel like a party.   

 

 

• Preheat oven to 400 degrees
• Scrub potatoes well and rub with olive oil. Place on a baking sheet. Sprinkle the potatoes with kosher salt
• Bake for about 1 hour until potatoes are soft
• Meanwhile, fry bacon until crisp.  Remove and place on a paper towel-lined plate to drain.   When the bacon is cool chop or break into pieces
• As soon as the potatoes are done, remove from the oven and slice in half lengthwise.
• Allow to cool enough to handle and using a spoon, scoop out the meat of the potato leaving about 1/4 inch of potato.
• Brush both sides with olive oil and turn upside down on cookie sheet.
• Bake for 8 minutes then flip, salt and pepper the potato halves and bake for 8-9 minutes.
• Place cheese in each of the potato halves and add chopped bacon.
• Return to oven and bake just long enough the cheese to melt.
• Serve with a dollop of sour cream and a sprinkle of sliced green onions.

 

• You can bake these ahead of time and cut and scoop out the shells.  Wrap the potato skin shells in clear wrap and place in the fridge.
• Then before serving, brush with olive oil and bake upside down to heat.  Remove and then fill them and pop them in the oven.

 

We hope you enjoy these Easy Potato Skins loaded with cheese, bacon and topped with sour cream and green onions as much as we do.