5.0 from 24 votes
Potato Skins
These crispy stuffed Potato Skins are loaded with cheddar cheese and bacon! They're easy to bake in the oven and have restaurant-style tricks for added extra flavor to the skins!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings: 14 Potato Skins
Calories: 168 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 7 small Russet potatoes see notes for size recommendation
- 5 strips bacon thick-cut
- 2 teaspoons kosher salt
- 1 Tablespoon butter optional
- 1.75 cups cheddar cheese shredded
- 2 green onions diced
- 1/2 cup sour cream for serving
Instructions
- Scrub the potatoes clean and pat completely dry.
- Preheat oven to 400°. Pierce each potato twice with a fork and place on a lightly greased baking sheet. Bake for 1 hour.
- Meanwhile, fry the bacon slowly over low heat until crispy on each side. Set the bacon aside and reserve the grease.
- Slice each cooked potato in half and use a paring knife to cut a rim around the edge. Use a spoon to scoop out the middle, leaving about 1/3 inch of potato on top of the skins. (Reserve the excess filling for making Baked Potato Soup!)
- Use the back of a spoon to smooth the potato layer over the skin. If desired, melt a small amount of butter over the top to make it creamier.
- Place the potatoes back on the baking sheet, skin-side-up. Brush the skins with bacon drippings and sprinkle with kosher salt. Bake for 10 minutes.
- Flip the potatoes over. Bake skin-side-down for 10 more minutes.
- Crumble the bacon into fine pieces. Top the potatoes with the shredded cheddar and bacon.
- Bake for 5 more minutes, until the cheese is melted.
- Sprinkle with diced green onions and serve with sour cream.
Cup of Yum
Notes
- Pro Tips
- Storage
- My ideal size for the potatoes I use for these are just over 1/3 lb. (.36 lbs. each to be exact.)
- Shred the cheese from a block for best results, it melts and tastes better than bagged shredded cheese.
- Cracker Barrel Extra Sharp Yellow Cheddar is my brand of choice.
- If you scoop out too much and rip the skin, take some of the scooped out potato and press it back into place.
- These are easy to reheat in a 325° oven for about 15 minutes.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Information
Calories
168kcal
(8%)
Carbohydrates
16g
(5%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
23mg
(8%)
Sodium
232mg
(10%)
Potassium
396mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
193IU
(4%)
Vitamin C
5mg
(6%)
Calcium
120mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Potato Skins
Amount Per Serving
Calories 168
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 232mg | 10% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.