Bacon Cheddar Potato Skins are a simple but classic way to serve potatoes as a side or an appetizer.
I hadn't made potato skins in years when I made them for my teenage son recently. He was hooked after the first bite and now he begs me to make them often.
Luckily they are very simple to make.
They are perfect for a side dish with steak, chicken, pork or even fish. Or cut them smaller and serve them as an appetizer, especially on Game Day.
They can be prepared ahead up until the final bake and heated just before serving to melt the cheese and warm the potato.
Bacon and Cheddar Potato Skins Options
The first choice is the potato. For a side dish you can go with large baking potatoes. For an appetizer you have a few options: cut the large potatoes in half before serving or using smaller potatoes and more of them.
You can cook the potato in the microwave, if you prefer. Just be careful not to overcook so the skins don't get chewy.
Cheddar is in the name so cheddar cheese is the obvious choice, but don't feel limited. Monterey Jack, Swiss or Gruyere also would pair nicely with the bacon.
The bacon doesn't have to be pork bacon. Beef or turkey bacon would also work. Or even a vegetarian bacon if you want to go that route.
Instead of sour cream, low or non fat plain Greek yogurt is a nice substitute.
Instead of green onion tops you could use chopped fresh chives or parsley.
- 6 large baking potatoes (or 12 smaller potatoes)
- 6 strips thick-cut bacon
- 2 cups sharp cheddar cheese (shredded)
- ½ cup sour cream
- 2 large green onions (sliced, green parts only)
- Pre-heat oven to 425°F.
- Clean potatoes and pierce several times with a fork
- Place in the pre-heated oven and bake until cooked through, approximately 50 minutes.
- Remove from oven and transfer to a rack to cool until cool enough to handle, about 10 minutes. Keep oven on.
- While potatoes are baking, cook bacon until crisp. Reserve the bacon grease and crumble bacon.
- Cut the potatoes in half lengthwise and carefully scoop out the interior with a spoon, leaving a one-quarter inch margin around the skins. (Reserve the removed potatoes for another recipe).
- Place the potato skins cut side down on a baking rack set over a baking sheet. Brush with bacon grease and place back in the hot oven for 10 minutes.
- Flip the skins over with tongs. Fill each skin with an equal amount of cheddar cheese and crumbled bacon and bake again until the cheese is melted, about 10 minutes.
- Top each potato skin with a dollop of sour cream and sliced green onion and serve.
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Until next time, happy eating!