Print
Potato Skins with Cheddar and Bacon
This Cheddar and Bacon potato skins recipe shows how to make potato skins and is an easy potato skins recipe. Crispy Potato Skins filled with Cheddar Cheese and Bacon and topped with sour cream and green onions makes an easy loaded potato skins recipe.
Course Appetizer
Cuisine American
Keyword loaded potato skins, potato skins, potato skins with cheddar and bacon
Prep Time 20 minutes minutes
Cook Time 1 hour hour 20 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 4
Calories 424 kcal
Author Evelyn
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 cool chop or break into pieces
When 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.
Calories: 424 kcal | Carbohydrates: 40 g | Protein: 16 g | Fat: 23 g | Saturated Fat: 10 g | Cholesterol: 51 mg | Sodium: 406 mg | Potassium: 1014 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 405 IU | Vitamin C: 14.4 mg | Calcium: 240 mg | Iron: 2.3 mg