Best 7 Delicious Cheesy Bacon And Green Onion Potato Skins Recipes

CHEESE AND BACON POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
• When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

CHEESY BACON POTATO SKINS

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
• Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
• When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.
• In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
• In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)
• One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
• Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

CREAMY CHEESY BACON N GREEN ONION POTATO CASSEROLE

Steps:

• 1. Pre-heat oven at 350 degrees In medium size sauce pan sautee diced green onion in 2 tbs butter/margarine, once slightly browned add all "but" 2 tbs of butter/margarine .. heat on low ... once melted add flour and stir until blended ...slowing add milk stirring constantly until mixture is a gravy like smooth consistency (you be the judge if more or less milk is needed making sure cream mixture in not too thick )... add bacon bits and parmesan cheese to creamy mixture and stir. Using a 3 qt lidded casserole dish( sprayed with butter flavored non stick cooking spray) , add potatoes, pour cream mixture over potatoes and mix well.
• 2. Place casserole dish w/lid on in a 350 degree oven and bake for 30 minutes ... remove from oven ... stir in remaining 2 tbs of butter/maragarine and velveeta cheese ... bake an additioanl 30-35 minutes until lightly browned and potatoes are soft. Remove from oven let cool a few minutes before serving. Enjoy!
• 3. Note: If potatoes are too creamy/loose add a tablespoon or 2 of breadcrumbs ... stir and return to oven for an additonal 5 minutes.

POTATO SKINS WITH BACON AND CHEESE

Steps:

• Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
• Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
• Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

CHEESY POTATO SKINS

Steps:

• Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
• Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
• Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.

BACON-CHEDDAR POTATO SKINS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
• Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch thick skin. Place potatoes on the prepared baking sheet.
• Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of the potato skins.
• Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside the skins and bake until cheese is melted, about 2 more minutes.
• Top with sour cream and green onions. Serve immediately.