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
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
Reviews
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.
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!
like this post tnx for sharing informations
This recipe is awesome ! Easy to make.
These were really crispy and delicious. Loved them. Easy to make also.
These are delicious and a perfect game day food! My family devoured these, I’ll be making them again and again!
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!
Very tasty
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.
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!