Baked Potato Skins with Cheese and Bacon

potato skins
Potato Skins With Bacon and Cheese. Diana Rattray
  • 95 mins
  • Prep: 15 mins,
  • Cook: 80 mins
  • Yield: 16 servings
Ratings (9)

These potato skins are baked in the oven with a combination of shredded cheese, bacon, and green onions.  

You can vary the toppings for these tasty potato skins. These are great with a dollop of sour cream or guacamole. Or, serve them with fresh or commercial tomato salsa, corn salsa or ranch dressing.

What You'll Need

  • 4 large baking potatoes (such as Russet or Idaho)
  • Dash kosher salt (or to taste)
  • Dash freshly ground black pepper (or to taste)
  • 1/4 cup olive oil (or vegetable oil)
  • 1 cup Cheddar cheese (shredded; or Cheddar Jack cheese or a Mexican cheese blend)
  • 4 strips bacon (cooked, drained, and crumbled)
  • 2 green onions (thinly sliced)
  • Optional: 1/2 cup sour cream
  • Optional: 1/2 cup salsa
  • Optional: 1/2 cup guacamole

How to Make It

  1. Heat the oven to 400° F. Scrub the potatoes and prick several times with a skewer or fork tines.
  2. Bake the potatoes for about 1 hour to 1 hour and 15 minutes, or until the potatoes are fork-tender.
  3. When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out much of the potato from each half, leaving about 1/4 to 1/2 inch of potato in the shell. Save the potato for another use, such as a baked potato soup or mashed potatoes.
  1. Cut the halves in half again lengthwise. Brush all over with olive oil or vegetable oil, then sprinkle the tops with salt and pepper.
  2. Arrange on a baking sheet and bake for 10 minutes, until slightly crisp around the edges. 
  3. Remove the potato skins from the oven and mound about 1 tablespoon of shredded cheese on each piece; sprinkle with crumbled bacon. 
  4. Return the potato skins to the oven and bake for another 7 to 10 minutes, or until the cheese has melted.
  5. Top with thinly sliced green onion. 
  6. If desired, serve with small bowls of salsa, guacamole, and/or sour cream.