Bacon and Cheddar Cheese Potato Skins Recipe

Staff Writer
Bacon and Cheddar Cheese Potato Skins Recipe
Bacon and Cheddar Potato Skin
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Bacon and Cheddar Potato Skin

The most indulgent of potato skin recipes must include bacon and cheddar cheese. For something special, try this classic and delicious recipe. 

4
Servings
998
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 medium-sized russet potatoes, scrubbed and dried
  • 2 Tablespoons melted butter
  • 1/2 Cup heavy whipping cream
  • Salt, to taste
  • Black pepper, to taste
  • 4 Cups pan-fried bacon, chopped

Directions

Preheat oven to 400°F
 
Pierce the potatoes in several places with a fork. 
 
Place potatoes on middle rack of oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.
 
While potatoes are baking, fry chopped bacon in a non-stick pan or skillet. Cook until crispy and browned. Set aside.
 
Cut each potato lengthwise and carefully scoop out insides with a spoon. 
 
In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Mix together chopped bacon, cooking oil, and 1/2 cup of cheese with potato mixture, salt, and pepper.
 
Place filling into each skin halve, and return to the oven for 3-5 minutes.  
 
Top with sour cream, cheddar cheese, or your favorite garnish. 

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.

Nutritional Facts

Total Fat
75g
100%
Sugar
5g
N/A
Saturated Fat
33g
100%
Cholesterol
180mg
60%
Protein
23g
47%
Carbs
62g
21%
Vitamin A
61µg
7%
Vitamin B12
0.6µg
9.6%
Vitamin B6
1mg
70%
Vitamin C
18mg
30%
Vitamin D
0.6µg
0.1%
Vitamin E
0.7mg
3.5%
Vitamin K
9µg
11%
Calcium
589mg
59%
Fiber
5g
18%
Folate (food)
45µg
N/A
Folate equivalent (total)
45µg
11%
Iron
3mg
19%
Magnesium
90mg
22%
Monounsaturated
21g
N/A
Niacin (B3)
8mg
39%
Phosphorus
343mg
49%
Polyunsaturated
8g
N/A
Potassium
1638mg
47%
Riboflavin (B2)
0.2mg
11.9%
Sodium
1165mg
49%
Thiamin (B1)
0.6mg
38.4%
Trans
0.4g
N/A
Zinc
2mg
15%

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