Name: Cheesy Bacon Potato Skins Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 7 small Russet potatoes (about 4-5 ounces each); 2 teaspoons Kosher salt; 1 Tablespoon butter (optional); 5 strips thick-cut bacon; 1.75 cups shredded cheddar cheese; 2 green onions, diced; 1/2 cup sour cream, for serving

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Introduction

Potato skins are a classic snack that combines crispy, golden potato shells with savory bacon, melted cheddar, and fresh green onions. Easy to prepare and perfect for parties or a comforting appetizer, this recipe brings out the best flavors in every bite.

The image shows several potato skins arranged on a white plate with a white marbled background. Each potato skin has three layers: a crispy golden brown potato shell at the bottom, a melted bright orange cheddar cheese layer in the middle, and small, dark reddish-brown bacon bits with fresh green chopped scallions scattered on top. In the background, part of a small black bowl with white sour cream is visible. The focus is close up, making the textures of the cheese, bacon, and potato clear and detailed. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 small Russet potatoes
5 strips thick-cut bacon
2 teaspoons Kosher salt
1 tablespoon butter (optional)
1.75 cups shredded cheddar cheese
2 green onions, diced
1/2 cup sour cream, for serving

Instructions

Step 1: Scrub the potatoes clean and pat them completely dry. Preheat the oven to 400°F (200°C). Pierce each potato twice with a fork and place them on a lightly greased baking sheet. Bake for 1 hour until tender.
Step 2: While the potatoes bake, fry the bacon slowly over low heat until crispy on each side. Set aside the bacon and reserve the grease for later use.
Step 3: Once the potatoes are cooked, slice each one in half. Use a paring knife to cut a rim around the edge, then scoop out the middle with a spoon, leaving about 1/3 inch of potato on the skins. Save the scooped-out potato for another use, like baked potato soup.
Step 4: Smooth the remaining potato layer evenly over the skins using the back of a spoon. If you like, melt a small amount of butter over the top to add creaminess.
Step 5: Place the potato halves skin-side up on the baking sheet. Brush the tops with reserved bacon grease and sprinkle with kosher salt. Bake for 10 minutes.
Step 6: Flip the potatoes skin-side down and bake for another 10 minutes to crisp the skins further.
Step 7: Crumble the cooked bacon into small pieces. Turn the potatoes back skin-side up and top each with shredded cheddar cheese and crumbled bacon.
Step 8: Bake for 5 more minutes, or until the cheese has melted.
Step 9: Remove from the oven, sprinkle with diced green onions, and serve immediately with sour cream on the side.

Tips & Variations

For extra crispiness, broil the potato skins for 1-2 minutes at the end, watching carefully to avoid burning.
Substitute cheddar cheese with pepper jack or mozzarella for a different flavor profile.
Add jalapeño slices or a dash of hot sauce for a spicy kick.
Use turkey bacon for a lighter alternative to traditional bacon.
The scooped-out potato can be saved to make a delicious baked potato soup or mashed potatoes.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. Avoid microwaving if possible, as it can make the skins soggy.

How to Serve

The image shows several potato skins arranged closely on a white plate, each potato skin has three layers; the bottom layer is the crispy, golden potato shell with a slightly rough texture, the middle layer is melted bright orange cheddar cheese evenly spread, and the top layer consists of small dark brown crispy bacon bits and chopped fresh green onions scattered on top. Part of a small black bowl of white sour cream can be seen on the side. The surface under the plate has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes work best because of their thick skins and fluffy interior, but Yukon Gold potatoes can also be used if you prefer a slightly creamier texture.

How do I make the potato skins extra crispy?

Brushing the skins with bacon grease and baking them skin-side down helps crisp up the exterior. For extra crispness, finish with a quick broil for 1-2 minutes, but watch closely to prevent burning.