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Home Most Popular

Cheese and Bacon Potato Skins

By:Nagi
Published:15 Jan '16Updated:28 Sep '19
59 Comments
Recipe v

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!!

Cheese & Bacon Potato Skins topped with sour cream

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!!

Cheese & Bacon Potato Skins - Extra bacon flavour, extra crispy and extra tasty!
Cheese & Bacon Potato Skins - Extra bacon flavour, extra crispy and extra tasty!

Hand holding a Cheese & Bacon Potato Skin

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!

Cheese & Bacon Potato Skins from the oven on a baking tray

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

A platter of Cheese & Bacon Potato Skins with bottle and glass of cider

Closeup of Cheese & Bacon Potato Skins

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Crispy Cheese & Bacon Potato Skins with extra bacon flavour

Cheese and Bacon Potato Skins

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Party Food
5 from 22 votes
Servings6
Tap or hover to scale
Print
  • 312
My potato skins are made extra crispy and extra tasty by brushing them with bacon fat!

Ingredients

  • 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

To serve

  • Sour cream
  • 1 scallion/shallot stem , finely sliced (green party only)

Instructions

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.

Bacon

  • 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.

To serve

  • Serve with sour cream, sprinkled with scallions.

Recipe Notes:

1. I live in Sydney, Australia, and use the dirt brushed potatoes available at all grocery stores and supermarkets. In the US, russet are the best to use.
I use potatoes that are about the size of 2 golf balls (side by side) but you can really make these with any size potatoes you want. The only difference is the cook time in the microwave and ensuring you have enough to fill them!
2. If you choose to use lean bacon rather than fatty bacon, you won't have enough bacon fat to brush the potatoes to make them crispy. So you will need to use melted butter to compensate.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Photo sequence showing steps to make Cheese & Bacon Potato Skins

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!

Leftover Mashed Potato Bites made from scraps

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Leftover Mashed Potato Bites - use the potato scooped out of potato skins to make these! Bake them at the same time.

Cheesy Leftover Mashed Potato Bites

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Appetizer, Side Dish
5 from 22 votes
Servings20
Tap or hover to scale
Print
  • 312
Use the scooped out potato to make these cheesy potato bites! I bake these on the lower shelf while the potato skins are crisping up.

Ingredients

  • 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
  • Pepper

Instructions

  • 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.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Leftover Mashed Potato Bites before and after baking

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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59 Comments

  1. Kris says

    September 5, 2022 at 6:46 pm

    5 stars
    Baby potatoes are the perfect size for party food, then using a melon baller to scoop out the flesh makes it heaps easier than a knife and it makes a perfect hollow in the potato.

    Reply
  2. Bj says

    December 11, 2021 at 12:30 pm

    5 stars
    I have made these potato skins at least 30 times and hope to be able to make another 30. These are the cat’s meow IMHO.

    Reply
  3. Kerrie Regan says

    November 19, 2021 at 11:49 pm

    Can you tell me please if it’s ok to freeze these?

    Reply
  4. Dianne says

    June 15, 2021 at 5:51 pm

    Absolutely sensational! I can see these becoming a “thing” on movie night.

    Reply
  5. Lynne says

    April 17, 2021 at 3:21 pm

    LOVE LOVE LOVE these skins. I’m getting requests for them over and over. They reheat in oven really really well too.

    Reply
  6. Nikki Davies says

    November 20, 2020 at 2:52 pm

    Hi Nagi, Can you make the potato skins ahead of time and keep them crispy? Thanks

    Reply
    • Nagi says

      November 21, 2020 at 11:24 am

      Hi Nikki, I would prep all the ingredients and potatoes – then head to the step of “CRISP POTATO SKINS” when ready to cook & serve. N x

      Reply
      • Paul Jackson says

        October 12, 2021 at 2:06 am

        Thanks for this recipe the whole family enjoyed

        Reply
  7. Joycelyn says

    September 20, 2020 at 8:24 pm

    Hi Nagi, I’m a fun of potato skins but I dun own a microwave. How should I prep the potatoes? Tks!

    Reply
    • Nagi says

      September 21, 2020 at 11:38 am

      Hi Joycelyn, do you own a steamer set that you can cook over the stove? N x

      Reply
  8. bita says

    June 19, 2020 at 2:30 pm

    5 stars
    wow. Great. Wonderful.

    Reply
  9. Ange says

    June 13, 2018 at 12:14 am

    Hi Nagi, I’m loving all of your recipes! How would these go if made the day before and reheated? I’m having a kids party and the oven will be on overload!!! Thank you 🙏

    Reply
  10. Livia Thibeault-Budai says

    May 28, 2018 at 1:30 am

    5 stars
    Oh my gosh, Nagi! These are delicious! My mother came across your website and found these delicious potato skins. She insisted we make them right away. I must say, no regrets on not waiting because they were to die for.
    Though, we did a minor change of adding the sour cream onto skins and baking them all together instead of adding the sour cream on top afterwards once they were out of the oven and done. We will totally be making these again! 😀
    I am into food photography so I decided to photograph the delicious creation and share the picture along with you: http://fav.me/dcayahr

    Reply
    • Nagi says

      May 28, 2018 at 8:49 pm

      That’s great to hear Livia! So pleased you enjoyed this. And your photo! WOW!! N xx

      Reply
    • Paul Jackson says

      October 12, 2021 at 2:07 am

      Thanks for this recipe the whole family enjoyed

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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