Bacon-Cheddar Potato Skins

Bacon-Cheddar Potato Skins

It’s that time of year again, Super Bowl Sunday is upon us. Although I don’t really follow the NFL (collage football is more my speed) I still enjoy watching the Super Bowl every year. It’s a great excuse to get together with friends and eat what I like to call football food– you know what I’m talking about, appetizers, pizza, hot wings and beer.

Bacon-Cheddar Potato Skins

When thinking of the ultimate football food, loaded potato skins rank supreme! Am I right? They’re crispy, melty perfection! 🙂

Bacon-Cheddar Potato Skins

Potato skins have always been a favorite appetizer of mine.  I always eat way too many of them on my own. Every. Single. Time. I’m not sure what it is-the crispy outside, the creamy inside, the cheese, the bacon, the sour cream? I just don’t know why this simple appetizer is so hard to resist.

Bacon-Cheddar Potato Skins

If the photos haven’t convinced you that you need these babies in your life, you just need to try them. They’re so much better freshly homemade than any restaurant can throw together. You start with russet potatoes, bacon and cheese. Seriously…some of my favorite things!

Bacon-Cheddar Potato Skins

This recipe is much quicker and easier than many potato skin recipes I’ve seen. You start the potatoes in the microwave, then finish them in the oven. They take a fraction of the time for potato skins cooked straight through in the oven. To make them extra crispy and flavorful, the skins are brushed with rendered bacon fat before transferring them to a hot baking pan. Top with cheese, bacon, sour cream and green onions and you have perfection right there my friends. Make them, love them, and cheer on your favorite team this Sunday!

Bacon-Cheddar Potato Skins

Bacon-Cheddar Potato Skins

Bacon-Cheddar Potato Skins topped with sour cream and scallions.

Yield: 8 servings


4 russet potatoes, scrubbed
Salt and pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon cornstarch
6 slices bacon, chopped


1. Set rimmed baking sheet inside oven and heat oven to 475 degrees. Prick potatoes all over with fork, place on paper towel, and microwave until tender, 10 to 15 minutes, turning potatoes over after 5 minutes.

2. While the potatoes are in the microwave, cook bacon in large skillet over medium heat until crisp, about 8 minutes. Reserve bacon fat and then transfer bacon to paper towel-lined plate; let cool, crumble and set aside.

3. Cut potatoes lengthwise, use a spoon to carefully scoop out the insides (reserve for another use) leaving about 1/4 of an inch of potato on the skin. Brush exterior of potatoes with reserved bacon fat and season with salt and pepper. Transfer potatoes, skin-side down, to preheated baking sheet and bake until golden brown and crisp, 15 to 20 minutes.

4. In a medium bowl combine cheeses, cornstarch, half of bacon, ½ teaspoon salt, and ¼ teaspoon pepper. Remove potato shells from oven and top with cheese mixture. Return to oven and bake until cheese melts, 2 to 4 minutes. Transfer skins to paper towel-lined plate and sprinkle with remaining bacon. Serve with sour cream and sliced scallions.

Source: adapted from Cook's Country, February/March 2009

Bacon-Cheddar Potato Skins

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8 Responses to “Bacon-Cheddar Potato Skins”

  1. #
    Ashley @ Wishes and Dishes — January 29, 2014 @ 12:05 pm

    Might try these for super bowl! They look awesome!

  2. #
    Medeja — January 30, 2014 @ 12:01 am

    Yummy! Reminds me potato skins that my mom used to make 🙂

  3. #
    Rachel @ Bakerita — January 30, 2014 @ 8:51 am

    For a vast majority of my childhood, right after my parents got divorced, whenever I would stay with my dad all I would eat is TGI Friday’s frozen potato skins. They were my FAVORITE, and before my dad learned a little more about nutrition, those were my go-to meal. To this day, I still love potato skins and they always hold such good memories. Love that these are homemade (so much better than the frozen boxed crap), and they really are perfect Superbowl food!! Yummy 🙂 Pinned!!

  4. #
    Amy @ Elephant Eats — January 30, 2014 @ 9:21 am

    Oh gosh, i can’t remember the last time i had potato skins!!! Or even a potato for that matter…def need to remedy that 😉 These look so good!

  5. #
    Gloria // Simply Gloria — January 30, 2014 @ 1:55 pm

    Yes, I have to agree that THESE are supreme! Love tater skins… especially how you’ve put these together. So much better than you’d find in a restaurant these days. Thank you for sharing with us of how to make these ROCK! Have fun watching the game, Christina!

  6. #
    Tina @ Tina's Chic Corner — January 31, 2014 @ 10:36 am

    Potato skins are an old but goodie. These look delicious! These are definitely perfect for a game party. 🙂

  7. #
    Erin @ Texanerin Baking — February 8, 2014 @ 1:02 pm

    Aww, man. I was at the end of a long comment and somehow closed the tab. Anyway, the short of it – these look amazing! 😀 I only eat cheese and bacon on my potato skins so these are perfect!

  8. #
    Patrice — December 25, 2015 @ 6:25 pm

    Made this with leftover baked taters and a great steak for Christmas dinner. Yummy.

    I like the bacon fat idea!! and the cooking directions for the skins…. next time I will follow the directions from the start.
    Thanks so much for the new ideas!

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