Cheese and Bacon Potato Skins
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Course
Snacks
Cheese and Bacon Potato Skins
Description
This recipe starts with medium-sized potatoes microwaved until tender, then halved and scooped to leave a thin shell. Baking the potato skins upside down brushed with reserved bacon fat crisps the skins as they bake. Bacon is baked separately until lightly golden and crisp, then drained.
The potato skins are flipped, salted, and filled with most of the cooked bacon and grated cheese, then returned to the oven to melt the cheese. The final result is a crispy yet tender potato shell filled with savory bacon bits and gooey melted cheese.
Potato skins are typically served warm, complemented by sour cream and thinly sliced green scallions for freshness and tang. They make for a satisfying finger food or appetizer option for casual meals or gatherings.
If using lean bacon with less fat, substitute melted butter for brushing the skins to achieve maximum crispiness. Potatoes about the size of two golf balls work well for this method to allow even cooking and easy portion size.
Ingredients
- 2 lb / 1 kg (about 8-10) potato scrubbed clean (Note 1, medium
- 10 oz / 300 g Bacon diced (Note 2, streaky fatty
- 1 1/2 cups cheese tasty, cheddar, gruyere, Monterey Jack, grated
- salt
- black pepper
To serve
- sour cream
- 1 scallion finely sliced (green party only, or shallot stem
Instructions
Prepare Potato Skins
- Prick each potato 4 times with a fork, then place them on the outer edge of the microwave turntable. Microwave on high for 8 minutes, then turn the potatoes and microwave on high for another 8 minutes.
- Use a sharp knife to cut the potatoes in half. Use a spoon to scoop out the potato, leaving a thin skin about 1/2cm/ 1/6" thick.
Bacon
- Preheat oven to 180C/350F.
- Spread bacon on a tray and bake for 8 minutes, or until LIGHT golden and the fat has melted.
- Remove bacon onto a paper towel lined plate using a slotting spoon. RESERVE bacon fat on tray.
Crisp Potato Skins
- Place potato skins upside down on the tray. Use a brush to brush the bacon fat on the tray onto the potato skin. Sprinkle with salt and pepper.
- Bake for 15 to 20 minutes, or until the skin is quite crispy.
Fill Potato Skins
- Remove baking tray from the oven and turn the potato skins over.
- Sprinkle with salt and pepper. Fill the potato skins with 2/3 of the bacon, then top with cheese.
- Top with remaining bacon.
- Bake for 10 minutes or until cheese is melted.
To serve
- Serve with sour cream, sprinkled with scallions.
Notes
- Use russet potatoes if available for ideal texture; potatoes should be about two golf balls in size.
- If using lean bacon with little fat, brush potato skins with melted butter instead of bacon fat for crispiness.
- Microwave times may vary depending on potato size; adjust as necessary to fully cook potatoes before halving.
User Reviews
Overall Rating
5
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