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Bacon Cheddar Potato Skins

October 14, 2012

This recipe needs no introduction. Because who hasn’t indulged in?potato?skins at one time or another?? I’m happy to say that they taste just as delicious when made at home. My kids loved these and so did hubby! The recipe is adapted from tastykitchen.com.

4 whole?russet potatoes
2 Tablespoons?extra virgin olive oil, divided
2 Tablespoons?Butter
Kosher salt, to taste
1 cup?sharp cheddar cheese, grated
5 slices?bacon, fried until crisp, chopped
Sour cream and chopped green onions, for serving


  • Preheat oven to 400 degrees F.
  • Scrub potatoes clean and allow to dry.
  • Using 1 Tablespoon of oil, rub skin of each potato evenly with oil.
  • Pierce each potato several times with a knife.
  • Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 40 minutes.
  • Remove from oven and allow to cool.
  • Cut potatoes in half lengthwise.
  • Scoop out the insides, leaving a little bit of potato in the skins. (Save?insides?to make mashed potatoes for another meal!)
  • Melt butter with remaining 1 Tablespoon oil, then brush both outside and inside of the potatoes.
  • Sprinkle the insides lightly with salt.
  • Place potato halves face-down and return to the oven for 5 to 8 minutes.
  • Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
  • Remove from oven.
  • Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon.
  • Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
  • Serve immediately with sour cream and green onions.
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