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Bacon Cheddar Potato Skins

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. —Trish Perrin, Keizer, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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 5 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.

Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
  • Your family will love these 65 easy potato recipes.
  • Nutrition Facts
    1 potato skin: 350 calories, 19g fat (7g saturated fat), 33mg cholesterol, 460mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 12g protein.
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    Reviews

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    Average Rating:
    • Jaclyn
      Feb 8, 2021

      This recipe was fantastic! My husband and son said it exceeds all of the local restaurants' potato skins. It is simple to make. This will be a new get-together favorite.

    • Peggy
      Jan 9, 2021

      I have a question, is the recipe saying to scoop out the pulp raw or bake first? I am thinking it will be very difficult to scoop out raw pulp??? Thank you!

    • megapic
      Dec 14, 2020

      like this post tnx for sharing informations

    • Jeredz10
      Dec 3, 2020

      This recipe is awesome ! Easy to make.

    • Queenlalisa
      Oct 28, 2020

      These were really crispy and delicious. Loved them. Easy to make also.

    • xxcskier
      Sep 25, 2020

      These are delicious and a perfect game day food! My family devoured these, I’ll be making them again and again!

    • shannondobos
      Jul 22, 2020

      I've tried making potato skins before and always thought they were just ok. These, however, are THE BEST! I didn't realize that the key to crispy deliciousness is baking the skins for a little bit after brushing with oil. It makes total sense, lol! My entire family devoured these and I'm going to have to make these in big batches when company comes. WOW!

    • Oss
      Jul 14, 2020

      Very tasty

    • Lalitchandra
      May 6, 2020

      THANK YOU FOR THIS RECIPE. WHEN I MAKE BAKED POTATOES, I ALWAYS MAKE 4 EXTRA. I CUT THEM IN HALF, SCOUPE OUT THE INSIDES (I SEASON THEM AND PUT THEM IN A FREEZER CONTAINER) . THE EXTRA POTATO SKINS ARE FROZE FOR LATER.

    • Becky
      Apr 7, 2020

      I’ve made this recipe several times over the last few years. My husband and kids just scarf them up. The spice mixture with the oil is such a flavor punch. Thanks for this great recipe…it’s a family favorite!