This Cheddar and Bacon potato skins recipe shows how to make potato skins. It’s an easy loaded potato skins recipe.

Cheddar and Bacon potato skins, potato skins loaded

We have always loved Cheddar and Bacon potato skins but we always felt like they were just too much work to make at home. WRONG! During Football season, they are one of our favorite go-to recipes and a must-have here at the Ranch. But we don’t wait for a great game to enjoy these loaded potato skins, we enjoy as often as possible.

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Here’s how to make baked potato skins loaded with delicious toppings that are better than at your favorite pub. These Cheddar and Bacon Potato skins make any game day feel like a party.

Baked Potato Skins Recipe

Ingredients:

4 baking potatoes
6 slices of bacon
olive oil
salt and pepper
1 cup of grated cheddar cheese
sour cream
4 sliced green onions

Equipment Needed:

Baking Sheet
Skillet, (to fry bacon)
Paper Towel lined plate
Scoop

How to make Easy Cheddar and Bacon Potato skins

Instructions:

Preheat oven to 400 degrees
Scrub potatoes well and rub with olive oil. Place on a baking sheet. Sprinkle the potatoes with kosher salt
Bake for about 1 hour until potatoes are soft
Meanwhile, fry bacon until crisp. Remove and place on a paper towel-lined plate to drain. When the bacon is cool chop or break into pieces
As soon as the potatoes are done, remove from the oven and slice in half lengthwise.
Allow to cool enough to handle and using a spoon, scoop out the meat of the potato leaving about 1/4 inch of potato.
Brush both sides with olive oil and turn upside down on cookie sheet.
Bake for 8 minutes then flip, salt and pepper the potato halves and bake for 8-9 minutes.
Place cheese in each of the potato halves and add chopped bacon.
Return to oven and bake just long enough the cheese to melt.
Serve with a dollop of sour cream and a sprinkle of sliced green onions.

Make Then Ahead:

You can bake these ahead of time and cut and scoop out the shells. Wrap the potato skin shells in clear wrap and place in the fridge.
Then before serving, brush with olive oil and bake upside down to heat. Remove and then fill them and pop them in the oven.

We hope you enjoy these Easy Potato Skins loaded with cheese, bacon and topped with sour cream and green onions as much as we do.

Other Appetizer Recipes:

Don’t forget to pin these Loaded Potato Skins to Pinterest

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Potato Skins with Cheddar and Bacon

This Cheddar and Bacon potato skins recipe shows how to make potato skins and is an easy potato skins recipe. Crispy Potato Skins filled with Cheddar Cheese and Bacon and topped with sour cream and green onions makes an easy loaded potato skins recipe.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Appetizer

Cuisine: American

Keyword: loaded potato skins, potato skins, potato skins with cheddar and bacon

Servings:

Calories: 424kcal

Author: Evelyn Osborn

Ingredients

4 baking potatoes
6 slices bacon
olive oil
salt
freshly ground black pepper
1 cup cheddar cheese grated
sour cream
4 green onions sliced

Instructions

Preheat oven to 400 degrees
Scrub Potatoes well and rub with olive oil. Place on a baking sheet. Sprinkle the potatoes with kosher salt
Bake for about 1 hour until potatoes are soft
Meanwhile, fry bacon until crisp. Remove and place on a paper towel-lined plate to drain. When cool chop or break into pieces
When the potatoes are done, remove from the oven and slice in half lengthwise.
Allow to cool enough to handle and using a spoon, scoop out the meat of the potato leaving about 1/4 inch of potato.
Brush both sides with olive oil and turn upside down on cookie sheet.
Bake for 8 minutes then flip, salt and pepper the potato halves and bake for 8-9 minutes.
Place cheese in each of the potato halves and add chopped bacon.
Return to oven and bake just long enough the cheese to melt.
Serve with a dollop of sour cream and a sprinkle of sliced green onions.