Classic Potato Skins Recipe
My family loves this potato skins recipe. In all shapes, forms,
sizes and flavors; from regular to extreme, and anything in between.
These cheese and bacon filled potato skins, which I sometimes served
as a side dish, but usually as a light meal or snack, are definitely a
I find that potato skins are great for summer entertaining, outside
at home or when we're out camping. You just place them on a dish and
pass them around while you're busy preparing the next load - because
you're sure to need it.
Why not try this easy classic? I'm sure you'll love it.
Classic, easy potato skins recipe
Makes 12 snack-size servings
- 6 medium potatoes
- 6 slices thick-sliced bacon
- 2 tablespoons olive oil
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons milk
- 2 tablespoons chopped chives
- Preheat the oven to 375 degrees F/190 C.
- Wash the potatoes and poke each one several times with a fork.
Bake the potatoes for 45 minutes, or until they are fairly soft when
squeezed. Remove the potatoes from the oven and cool slightly.
- Meanwhile, cut the bacon slices into 1/8 to 1/4 inch strips.
Sauté the bacon in a small pan over medium heat until crisp. Drain on
- Preheat the broiler and adjust the oven rack to 4 to 5 inches
away from the broiler. (If the rack is any closer, the potato skins
will get too dark before they get crispy.)
- Cut each potato in half lengthwise and scoop out most of the
potato with a large spoon. (Can be used later to make mashed potatoes
or potato fritters).
- Brush the potato skins inside and out with the oil and place them
upside down on a baking sheet. Place under the broiler for 5 minutes.
Turn the potato skins over and broil for an additional 5 minutes, or
until the potato skins are crispy.
- Remove the pan from the oven and sprinkle some of the cheese and
bacon bits into each potato skin. Return the pan to the broiler for 2
minutes, or until the cheese is melted.
- Combine the sour cream, milk, and chives in a small bowl. Place
the bowl of sour cream in the center of a large plate and arrange the
potato skins around the bowl.