Best 5 Potato Skins With Cheese And Bacon Recipes

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 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.

CHEESY POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
• Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

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.

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.