Ah, potato skins—a canvas for indulgence. Sometimes, all you need is the sizzle of bacon and the gooey embrace of cheddar to make everything right in the world. Just the thought of these crispy, loaded bites takes me back to last week’s game night, where they were gone before halftime.
Steps
- Preheat your oven to 425°F. Clean the potatoes and pierce them with a fork multiple times. Place them in the oven and bake for around 50 minutes until fully cooked. Remove them from the oven and let them cool for about 10 minutes, keeping the oven on.
- As the potatoes bake, cook the bacon until it is crispy. Save the bacon grease and crumble the bacon into small pieces.
- Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh, leaving a quarter-inch border around the skin.
- Arrange the potato skins cut side down on a baking rack over a baking sheet. Brush them with the reserved bacon grease and return them to the oven for 10 minutes.
- Use tongs to flip the potato skins over. Fill each one with shredded cheddar cheese and crumbled bacon, then bake for another 10 minutes until the cheese is melted.
- Finish by adding a dollop of sour cream and sliced green onions on top of each potato skin. Serve immediately.
Ingredients
- 6 large baking potatoes (or 12 smaller potatoes)
- 6 strips thick-cut bacon
- 2 cups sharp cheddar cheese, shredded
- ½ cup sour cream
- 2 large green onions, sliced (green parts only)
FAQ
- Can I prepare Bacon Cheddar Potato Skins in advance?
- Yes, you can prepare them ahead of time. Complete all steps until the final bake, then refrigerate. When you’re ready to serve, heat them in the oven to melt the cheese and warm the potatoes.
- What type of potatoes should I use for potato skins?
- For a side dish, large baking potatoes are ideal. If you’re making an appetizer, you can either cut large potatoes into smaller pieces or use smaller potatoes.
- Are there any cheese alternatives to cheddar?
- While cheddar is a classic choice, you can also use Monterey Jack, Swiss, or Gruyere for a different flavor profile.
- Can I use a bacon substitute in this recipe?
- Absolutely. Instead of pork bacon, you can opt for beef or turkey bacon. Vegetarian bacon is also a suitable alternative.
- What can I use instead of sour cream?
- A great substitute for sour cream is low or non-fat plain Greek yogurt. It provides a similar tangy flavor and creamy texture.
Tips
- Prepare in advance by completing all steps up to the final bake. Just heat and melt the cheese before serving for added convenience.
- For a healthier twist, try substituting sour cream with low or non-fat plain Greek yogurt, maintaining creamy texture with fewer calories.
- Swap cheddar cheese with alternatives like Monterey Jack, Swiss, or Gruyere to experiment with different flavor profiles.
- If you’re looking for a non-pork option, consider using beef, turkey, or even vegetarian bacon as a substitute.
Equipment
- Baking rack: Used for placing the potato skins to bake evenly.
- Baking sheet: Needed to catch any drippings and support the baking rack.
- Tongs: Useful for flipping the potato skins without breaking them.
- Pastry brush: For brushing bacon grease onto the potato skins.