These crispy stuffed Potato Skins are loaded with cheddar cheese and bacon! They're easy to bake in the oven and have restaurant-style tricks for added extra flavor to the skins!
7smallRusset potatoessee notes for size recommendation
5strips baconthick-cut
2teaspoonsKosher salt
1Tablespoonbutteroptional
1.75cupscheddar cheeseshredded
2green onionsdiced
1/2cupsour creamfor serving
Instructions
Scrub the potatoes clean and pat completely dry.
Preheat oven to 400°. Pierce each potato twice with a fork and place on a lightly greased baking sheet. Bake for 1 hour.
Meanwhile, fry the bacon slowly over low heat until crispy on each side. Set the bacon aside and reserve the grease.
Slice each cooked potato in half and use a paring knife to cut a rim around the edge. Use a spoon to scoop out the middle, leaving about 1/3 inch of potato on top of the skins. (Reserve the excess filling for making Baked Potato Soup!)
Use the back of a spoon to smooth the potato layer over the skin. If desired, melt a small amount of butter over the top to make it creamier.
Place the potatoes back on the baking sheet, skin-side-up. Brush the skins with bacon drippings and sprinkle with kosher salt. Bake for 10 minutes.
Flip the potatoes over. Bake skin-side-down for 10 more minutes.
Crumble the bacon into fine pieces. Top the potatoes with the shredded cheddar and bacon.
Bake for 5 more minutes, until the cheese is melted.
Sprinkle with diced green onions and serve with sour cream.
Notes
Pro Tips
My ideal size for the potatoes I use for these are just over 1/3 lb. (.36 lbs. each to be exact.)
Shred the cheese from a block for best results, it melts and tastes better than bagged shredded cheese.