Crispy cheese and bacon potato skins made extra tasty by brushing them with bacon drippings. And crammed to the max with extra bacon inside the potato skins – not just on top!!
This week has been a landmark in the history of RecipeTin Eats because I shared TWO meat-free-cheese-free recipes in a row. Absolutely unheard of.
So my twisted logic tells me I have calorie credits. So today, I’m sharing something a little indulgent – these crispy potato skins, with double bacon flavour, topped with plenty of cheese.
Here’s a nice close up for you, along with the pudgy little fingers of my Baby Hands. Do I hear you laughing…..???!!! Hey! I blame my MUM for my Baby Hands!!
I make my potato skins a little differently to the usual. The key difference being that I like to brush the potato skins with bacon fat rather than butter. Extra bacon flavour, extra crispy, and no wastage. 🙂
What I do is chop up the bacon into little pieces, then bake them for a bit to cook them and make the fat melt. Then I remove the bacon and place the potato skins upside down on the baking tray then use the fat on the tray to brush the potato skins.
Bake them until the skin is crispy, THEN turn them over, fill them with bacon, cheese then top with bacon, and bake again.
Extra crispy, extra tasty potato skins. You see the beautiful dark golden brown edges on the skins?? You won’t achieve THAT unless you bake them upside down for a spell!
I literally have to wipe my chin every time I look at these photos. I mean, we’re talking about the holy trinity of food (in my books) here. Potato. Bacon. Cheese.
I guarantee if you make these for a gathering, you will be THE most popular person there. – Nagi x
Cheese and Bacon Potato Skins
- 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)
Prepare Potato Skins
- 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.
Crisp Potato Skins
- 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.
Fill Potato Skins
- 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.
PS This is what I do with the scooped out potato – turn them into mashed potato bites! I just pop them in the oven at the same time as the potatoes. 🙂 So here’s a bonus little recipe for you! These are like little soft potato clouds. Cheesy ones!
Cheesy Leftover Mashed Potato Bites
- 1 1/2 - 2 cups (packed) mashed potato (scooped out from potato skins)
- 1 egg
- 1 tbsp milk
- 1/4 cup plain flour (plus more as required)
- 3/4 cup grated cheese (I used cheddar)
- 1/4 tsp salt
- Mash the potato scooped out from the potato skins.
- Add egg, milk, flour, salt and pepper. Mix until just combined. Add cheese and mix.
- Dollop heaped spoonfuls on a parchment paper (baking paper) lined tray (I use oil spray to stop the paper from sliding on the tray).
- Spray (generously!) with oil and bake for 15 minutes or until golden brown.