Best 11 Potato Skins With Cheese And Bacon Recipes

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CHEESY BACON POTATO SKINS



Cheesy Bacon Potato Skins image

Fried potato skins topped with cheese and bacon make a flavorful snack - ready in just an hour.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h

Yield 8

Number Of Ingredients 12

8 slices bacon, cut into 1/2 inch pieces
4 large bake potatoes (about 2 lb)
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon grated parmesan cheese
1/8 teaspoon pepper
Vegetable oil for deep frying
2 cups shredded Cheddar cheese (8 oz)
1/2 cup sour cream
2 large green onions, sliced (1/3 cup)

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.

Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 3 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g

BACON CHEDDAR POTATO SKINS



Bacon Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

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.

Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

CHEESE AND BACON POTATO SKINS



Cheese and Bacon Potato Skins image

My potato skins are made extra crispy and extra tasty by brushing them with bacon fat!

Provided by Nagi | RecipeTin Eats

Categories     Party Food

Time 55m

Number Of Ingredients 6

2 lb / 1 kg (about 8-10) medium potatoes (, scrubbed clean (Note 1))
10 oz / 300 g streaky fatty bacon (, diced (Note 2))
1 1/2 cups grated cheese ((tasty, cheddar, gruyere, Monterey Jack))
Salt and pepper
Sour cream
1 scallion/shallot stem (, finely sliced (green party only))

Steps:

  • Prick each potato 4 times with a fork, then place them on the outer edge of the microwave turntable. Microwave on high for 8 minutes, then turn the potatoes and microwave on high for another 8 minutes.
  • Use a sharp knife to cut the potatoes in half. Use a spoon to scoop out the potato, leaving a thin skin about 1/2cm/ 1/6" thick.
  • Preheat oven to 180C/350F.
  • Spread bacon on a tray and bake for 8 minutes, or until LIGHT golden and the fat has melted.
  • Remove bacon onto a paper towel lined plate using a slotting spoon. RESERVE bacon fat on tray.
  • Place potato skins upside down on the tray. Use a brush to brush the bacon fat on the tray onto the potato skin. Sprinkle with salt and pepper.
  • Bake for 15 to 20 minutes, or until the skin is quite crispy.
  • Remove baking tray from the oven and turn the potato skins over.
  • Sprinkle with salt and pepper. Fill the potato skins with 2/3 of the bacon, then top with cheese.
  • Top with remaining bacon.
  • Bake for 10 minutes or until cheese is melted.
  • Serve with sour cream, sprinkled with scallions.

POTATO SKINS WITH BACON AND CHEESE



Potato Skins with Bacon and Cheese image

A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese

Categories     Cheese     Dairy     Potato     Appetizer     Bake     Super Bowl     Kid-Friendly     Cheddar     Bacon     Poker/Game Night     Party     Sour Cream     Monterey Jack     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (appetizer) servings

Number Of Ingredients 9

3 medium russet potatoes
Vegetable oil
5 bacon slices
1 1/4 cups grated sharp cheddar cheese
1 1/4 cups grated Monterey Jack cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper
3/4 cup chopped green onions
Sour cream

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.

CHEESE AND BACON POTATO ROUNDS



Cheese and Bacon Potato Rounds image

Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.

Provided by Michele O'Sullivan

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 baking potatoes, cut into 1/2 inch slices
¼ cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
½ cup chopped green onions

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

Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g

POTATO SKINS WITH CHEESE AND BACON



Potato Skins With Cheese and Bacon image

Make and share this Potato Skins With Cheese and Bacon recipe from Food.com.

Provided by Stinkerbell

Categories     Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 6

4 medium baking potatoes (about 2 lbs)
cooking spray
4 slices turkey bacon
3/4 cup shredded reduced-fat sharp cheddar cheese
1/4 cup fat free sour cream
1 tablespoon minced fresh chives

Steps:

  • Preheat oven to 425*F.
  • Bake potatoes for 1 houror until done.
  • Cool slightly.
  • Cut each potato in half lengthwise and scoop out potato pulp, leaving a 1/4 inch thick shell (reserve potato pulp for another use).
  • Place potatoes on a baking sheet, spraying insides with cooking spray.
  • Bake for 8 minutes or until crisp; set aside.
  • Cook bacon in microwave oven according to package directions; cool slightly and chop into small pieces.
  • Sprinkle cheese evenly in potato shells and bake for 5 minutes, until cheese melts.
  • Sprinkle evenly with bacon.
  • Dollop sour cream on top and sprinkle with chives.

Nutrition Facts : Calories 102.4, Fat 2.3, SaturatedFat 0.9, Cholesterol 9.2, Sodium 158.2, Carbohydrate 15.2, Fiber 1.2, Sugar 1.4, Protein 5.3

MULTI-COOKER BACON AND CHEDDAR POTATO SKINS



Multi-Cooker Bacon and Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy bacon cheddar potato skins with a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 medium baking potatoes
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Steps:

  • Place wire rack and 1 cup water into inner pot of a large multi-cooker. Scrub potatoes under running water; pierce multiple times with a fork and set on wire rack. Lock pressure lid. Press pressure function; select vegetables setting. Set to long cook time (12 minutes). Start. , Quick-release pressure. Remove potatoes and wire rack; discard cooking juices. Wipe insert clean. , When cool enough to handle, cut potatoes in half lengthwise; scoop out pulp, leaving a ¼-in. shell (save pulp for another use). Combine oil, salt, garlic powder, paprika and pepper; brush over both sides of skins. Sprinkle with Parmesan cheese. , Place wire rack into inner pot. Arrange potatoes, skin side down, in a single layer on rack. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 7 minutes. Start., Sprinkle shells with bacon and cheddar cheese. Air-fry and additional 2 minutes or until cheese is melted. Repeat with remaining potato skins. Serve immediately with sour cream and green onions.

Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

RED SKIN POTATOES WITH BACON AND CHEESE



Red Skin Potatoes With Bacon and Cheese image

This is a great side dish with steak, chicken or burgers. Not for the those looking for low-fat recipes. Just so yummy like potato skins appetizers.

Provided by diner524

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 4

12 red potatoes, cut into cubes
1 lb bacon, cooked and crumbled (I like to use a cookie sheet and bake my bacon because it is easier and bacon come out better this w)
2 cups cheddar cheese, shredded
1/2 cup butter, sliced

Steps:

  • Clean and cut potatoes into cubes. Add potatoes and sliced butter to a microwave safe covered dish. Microwave on high for 5 minutes and then stir to coat all potatoes. Season with salt, pepper (or seasoned salt) to taste.
  • Return to microwave and cook (covered) on high for another 5 minutes. Stir and let rest for 5-10 minutes. Check the potatoes to see if they are done (fork tender), if not, add another 5 minutes and let rest again.
  • Add cheese, bacon and mix with potatoes and cook on high in microwave for 2 minutes or until melted. If you would like a crisper potatoes then put the dish in a 350 degree oven for 15 minutes rather than microwave for the last 2 minutes.
  • Serve with sour cream and sliced green onions.

Nutrition Facts : Calories 940.7, Fat 62.5, SaturatedFat 29.1, Cholesterol 131.7, Sodium 998.7, Carbohydrate 68.7, Fiber 7.2, Sugar 4.5, Protein 26.4

POTATO SKINS



Potato skins image

Crispy potato skins with cheese and bacon

Provided by Harriet Ward 1

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cut bacon or use lardons and cook in oil until crispy. Cook potatoes in oven
  • Take potatoes out, wait unitl cool. Half them and empty the potato from the skins into a bowl. Mix with cheese, a bit of butter and bacon.
  • Scoop them back into the potato skins and sprinkle with cheese. Cook in the oven until crispy and golden. Enjoy as a snack, side, or with a salad

LOADED POTATO SKINS



Loaded potato skins image

Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version

Provided by Monaz Dumasia

Categories     Dinner, Snack, Starter

Time 1h30m

Yield Serves 4 as a starter, snack or side

Number Of Ingredients 6

4 medium baking potatoes
2 tsp olive oil
2 rashers streaky bacon
75g soured cream
1 chopped spring onion or 2 tbsp finely chopped chives
75g cheddar coarsely grated

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
  • While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
  • Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
  • Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
  • Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
  • Sprinkle over the remaining spring onion or chives and serve hot.

Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium

BACON-CHEDDAR POTATO SKINS



Bacon-Cheddar Potato Skins image

Bacon-Cheddar potato skins.

Provided by Joshua Olson

Time 55m

Yield 8

Number Of Ingredients 12

cooking spray
4 large baking potatoes
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
1 ½ cups shredded Cheddar cheese
8 strips cooked bacon, crumbled
½ cup sour cream
4 stalks green onion, sliced

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.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 34 g, Cholesterol 42.3 mg, Fat 20.7 g, Fiber 4.3 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 583.6 mg, Sugar 1.8 g

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