Bacon Cheddar Potato Skins
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Looking for a delicious Bacon Chedda Potato Skins recipe? Look no further. These loaded potato skins are delicious and so easy to make. Make a batch at home whenever the craving hits.
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Bacon Cheddar Potato Skins Recipe
Whenever we go out to eat, I love to order bacon cheddar potato skins. They have become one of those appetizers that we love. But there are times when we are not going out to eat but I have such a craving for loaded potato skins that I have to have them.
That is when I started to make these skins at home. Now we make them often because they are so good.
Are these Potato Skins Healthy
Potato skins do not really fall into the category of healthy, especially when they are loaded potato skins. However, since these potatoes are baked and not fried, they are a healthier version of potato skins.
Making them this way, will help you feel a little less guilty about indulging.
Can I Make Baked Potato Skins Ahead and Freeze Them?
Sometimes, when I have extra potatoes that need to get used up before they go bad, I like to make a few batches of these baked potato skins and then freeze them. They are just like the store-bought versions that are located in your store’s grocery store.
Once the potato skins are cooled, you can wrap each one in plastic wrap and then add them in a freezer bag.
How to Reheat the Loaded Potato Skins
When you are ready to reheat these potatoes, whether they are from the freezer or the refrigerator, you want to make sure to heat them in the oven.
This will cause the potatoes to crisp back up and make them taste as delicious as they are when you get them out at a restaurant, however, these are baked and not fried. You will never notice the difference.
What Are Variations on a Bacon Cheddar Potato?
If you wanted to change this bacon cheddar potato recipe, you can some spicy peppers, hot sauce, or pepper jack cheese. You can also add things like shredded chicken or ground beef on top of the potatoes.
How Long Do Baked Potato Skins Last
If you make these baked potato skins and store them in the refrigerator, they will last for about 3 days. When you store them in the freezer, the skins will last about 3 months.
It is important to make sure you have the potato skins in an airtight container, whether it is in the freezer or the refrigerator. use an airtight container or have the potatoes wrapped well in plastic.
Ingredients for Loaded Potato Skins
- Russet potatoes
- Salt and pepper
- Shredded sharp cheddar cheese
- Shredded Monterey Jack cheese
- Cornstarch
- Bacon
How to Make Potato Skins Recipe
Step 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.
Step 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.
Step 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.
Step 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.
Enjoy!!
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Bacon Cheddar Potato Skins
Ingredients
- 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
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Instructions
- 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.
- 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.
- 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.
- 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.
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