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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 whole - russet potatoes
  • 4 tablespoons - canola oil
  • 2 tablespoons - butter
  • - salt, to taste
  • 1 1/2 cups - grated cheddar cheese
  • 8 slices - thick cut peppered bacon, fried 'til almost crisp, chopped
  • 2 whole - green onions, sliced
  • 1/2 cups - sour cream
  • Directions:

    Preheat oven to 400 degrees F. Scrub potatoes clean and allow to dry. Use your hands to rub the skin of the potatoes with the canola oil so they're nice and moist.
    Place potatoes on baking sheet and bake until skin is crisp and potatoes are tender, about 30-40 minutes. Remove the pan and allow to cool until potatoes are easy to handle.
    Cut potatoes in half lengthwise (or cut in thirds if the potatoes are wide and you want narrower potato skins for filling). Scoop out the insides with a spoon or scoop, leaving a little bit of potato in the skins. Melt butter with 2 tablespoons canola oil, then brush both outside and inside of potatoes with this mixture. Sprinkle the inside lightly with salt. Place potato halves face-down and return to oven for 5-8 minutes; turn potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
    Remove from oven. Sprinkle the insides of the potato skins with cheese, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3-4 minutes.
    Serve immediately with sour cream and green onions. Delicious!

    Brief Description

    A familiar appetizer of baked potato skins topped with cheese, bacon & other favorites.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  American

    Prep Time: 5 min
    Cook Time: 45 min



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    Posted On:

    October 15, 2012

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