I’m so happy to share this Cheese and Bacon Potato Skins recipe because it is crispy, cheesy, and full of smoky flavor. These potato skins are brushed with rich bacon fat, baked until golden, and stuffed with lots of bacon and melted cheese. The outside is crunchy, and the inside is warm and soft. They are perfect for parties, game nights, or anytime you want a fun and comforting snack.
Level: Easy
Total Time: about 55 minutes
Prep Time: about 10 minutes
Cook Time: about 45 minutes
Yield: about 6 servings
Course: Appetizer, Snack
Cuisine: American
I still remember the first time I made these at home, I could not stop sneaking bites from the tray. There is something so satisfying about crispy potato skins filled with bacon and cheese. It feels simple, but it tastes extra special.
What makes this recipe different is the way we use the bacon fat to brush the skins. That step helps them turn deeply golden and extra crisp. Then we load them up with bacon and cheese and bake again until everything melts together. They are great for sharing, but I will not blame you if you want a few just for yourself.
How to Make Cheese and Bacon Potato Skins
This recipe is all about bold, simple flavors. Crispy potato shells, smoky bacon, and gooey melted cheese come together in the best way. Here is how it all comes together:
• Whole potatoes cooked until tender
• Potato centers scooped out, leaving a thin shell
• Bacon baked until lightly golden and the fat melts
• Potato skins brushed with bacon fat for extra crispiness
• Skins baked upside down to get deeply golden
• Filled with bacon and plenty of grated cheese
• Baked again until the cheese is melted and bubbly
• Topped with sour cream and sliced green onion
It is a fun, crowd friendly recipe that feels indulgent but is easy to make step by step.
Ingredients
• 2 lb or 1 kg medium potatoes, scrubbed clean
• 10 oz or 300 g streaky fatty bacon, diced
• 1 1/2 cups grated cheese such as cheddar, tasty cheese, gruyere, or Monterey Jack
• Salt, to taste
• Black pepper, to taste
To Serve:
• Sour cream
• 1 scallion or green onion stem, finely sliced
Directions
- Cook the Potatoes:
- Prick each potato a few times with a fork.
- Microwave on high for about 8 minutes, turn them over, then microwave for another 8 minutes until tender.
- Prepare the Skins:
- Carefully cut each potato in half lengthwise.
- Use a spoon to scoop out the inside, leaving a thin shell about 1/2 cm thick.
- Bake the Bacon:
- Preheat your oven to 180°C or 350°F.
- Spread the diced bacon on a baking tray and bake for about 8 minutes, until lightly golden and the fat has melted.
- Remove the bacon with a slotted spoon and place on paper towels. Leave the bacon fat on the tray.
- Brush and Season the Skins:
- Place the potato skins upside down on the tray with the bacon fat.
- Use a brush to coat the skins with the bacon fat.
- Sprinkle with salt and pepper.
- Crisp the Skins:
- Bake for about 15 to 20 minutes, until the skins are crisp and golden around the edges.
- Fill the Skins:
- Remove the tray from the oven and turn the skins over.
- Sprinkle lightly with more salt and pepper.
- Fill each skin with about two thirds of the cooked bacon, then top with grated cheese.
- Sprinkle the remaining bacon on top.
- Final Bake:
- Return to the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Add a spoon of sour cream on top and sprinkle with sliced green onion before serving.
Process Details
• Using Bacon Fat: Brushing the skins with bacon fat adds extra flavor and helps them turn beautifully crisp.
• Baking Upside Down: Placing the skins cut side down first helps the edges become deeply golden and crunchy.
• Leaving a Thin Shell: Keeping a small layer of potato inside helps the skins hold their shape and stay sturdy.
• Layering the Filling: Putting bacon inside and on top means you get smoky flavor in every bite.
• Melting the Cheese Just Right: Baking again until the cheese melts makes everything creamy and delicious without overcooking the skins.
Tips for Success
• Choose medium potatoes that are similar in size so they cook evenly.
• Use fatty bacon if possible, this gives you enough fat to brush the skins and makes them extra crisp.
• Do not scoop out too much potato, or the skins may tear. Leave a thin but strong layer.
• If you prefer, you can bake the potatoes in the oven instead of microwaving, just allow extra time.
• Keep an eye on the final bake so the cheese melts but does not burn.
• The scooped out potato can be saved for mashed potatoes or other recipes.
Serving Ideas
• Party Platter: Arrange them on a large plate with a bowl of sour cream in the center.
• Game Night Snack: Serve with extra toppings like chopped tomatoes or a sprinkle of extra cheese.
• Family Movie Night: Pair with a simple green salad for balance.
• Loaded Style: Add a little extra green onion or even more cheese for a richer version.
Storage & Freezing
• Refrigerator: Let the potato skins cool completely, then store in an airtight container for up to 3 to 4 days.
• Reheating: Warm them in the oven at about 180°C or 350°F until heated through and crisp again. Avoid microwaving if you want to keep them crispy.
• Freezing: You can freeze them after the first crisping step. Freeze in a single layer, then store in a freezer safe container for up to about 2 months. Bake from frozen, then add filling and bake again.
• Texture Note: The skins may soften slightly in the fridge, but reheating in the oven helps bring back the crispness.
Nutrition Info (Approximate per Serving)
• Calories: ~430
• Protein: ~18g
• Carbohydrates: ~35g
• Fat: ~25g
• Fiber: ~4g
• Sodium: ~700mg
• Sugar: ~2g
These numbers are rough estimates and can change depending on the type of cheese and bacon you use.
These Cheese and Bacon Potato Skins are crispy on the outside, soft on the inside, and packed with smoky, cheesy goodness. The simple trick of using bacon fat makes them extra golden and full of flavor. They are perfect for sharing and always disappear quickly.
I hope you give this recipe a try soon. Once you taste that crunchy edge with melted cheese and bacon, it might become one of your favorite party snacks too.
