3 ratings

Idaho Potato Skins

Potato Skins
Courtesy of Idaho Potato Commission

This recipe is great as a holiday side dish or an appetizer on game day. Either way, your guests will gobble up every last one!

Recipe courtesy of Idaho Potato Commission.

Ready in
1 h 10 m
10 m
(prepare time)
60 m
(cook time)
Calories Per Serving


  • 6 small to medium Idaho® russet potatoes
  • 2 Tablespoons butter, melted
  • Salt and pepper to taste
  • 2 Cups grated cheddar cheese
  • 1/2 Cup Hormel® Real Bacon Bits
  • Sour cream, for serving


Step 1: Heat the oven to 400°F and arrange a rack in the middle.

Step 2: Pierce each of the 6 potatoes with a fork and place directly on the oven rack. Bake until the skins are crisp and a knife can easily pierce the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes.

Step 3: Set oven to broil.

Step 4: Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about ¼-inch intact; reserve the flesh for another use.

Step 5: Brush the insides of the potatoes with 1 tablespoon of the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with remaining 1 tablespoon butter, and season with salt and pepper.

Step 6: Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Step 7: Evenly fill the potato skins with the 2 cups cheese and 1/2 cup bacon bits. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes.

Step 8: Remove from the broiler and top each with sour cream. Serve immediately.