Cheesy Bacon Potato Skins (Printer View)
Crispy potato skins topped with melted cheese and savory bacon, great for snacking or gatherings.
# Components:
→ Potato Skins
01 - 4 large russet potatoes, scrubbed
→ Filling
02 - 120 grams shredded cheddar cheese (1 cup)
03 - 100 grams cooked bacon, chopped (about 6 slices)
04 - 15 grams unsalted butter, melted (1 tablespoon)
05 - 45 grams sour cream (3 tablespoons)
06 - 20 grams chopped chives (2 tablespoons)
07 - 2 grams salt (1/2 teaspoon)
08 - 1 gram ground black pepper (1/4 teaspoon)
# Method steps:
01 - Preheat oven to 400°F (204°C). Prick potatoes with a fork and bake directly on the oven rack until tender, approximately 50 minutes.
02 - Remove baked potatoes from oven and allow to cool until safe to handle. Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving a 1/4-inch border to maintain structure.
03 - Brush the hollowed potato skins with melted butter, season with salt and pepper. Arrange skins cut-side up on a baking tray. Bake for 10 minutes at 400°F (204°C) until lightly crisped.
04 - Sprinkle each skin with cheddar cheese and chopped bacon. Return tray to oven and bake for 5–6 minutes, until the cheese is bubbly and melted.
05 - Transfer skins to a platter. Top with sour cream and garnish with fresh chives before serving.
# Expert Advice:
01 -
- Crispy edges with soft centers for maximum contrast
- Customizable toppings so everyone gets their favorite version
- A fantastic way to use leftover baked potatoes
- Easy to prep ahead and finish in the oven for quick party hosting
02 -
- Loaded with protein and carbs these are surprisingly satisfying
- Great for making ahead and reheating without losing crunch
03 -
- For extra crispy skins bake the empty shells twice before filling
- Never skip resting the potatoes after the first bake it makes scooping far easier If using store-bought pre-shredded cheese sprinkle a pinch of cornstarch on top to help it melt more smoothly