Easy Potato Skins with Bacon & Cheddar Cheese

Easy Potato Skins with Bacon & Cheddar Cheese

Potato skins are the epitome of comfort food—a crispy, cheesy delight that never fails to satisfy. Making them with leftover baked potatoes makes them even easier. In fact, when we menu plan, we include baked potatoes mid week, and we make extra.

Servings potato skins

Calories 583kcal

Ingredients

6 Potatoes
1 cup Butter-flavored Crisco Adjust as needed based on size of pan, for 1 inch of oil depth
1 lb Bacon
1 lb Cheddar Cheese
8 ounces Sour Cream
1 bunch Green Onions
Salt & Pepper

Instructions

If you are using leftover baked potatoes, skip the next two steps.
Prepare the Potatoes: Start by thoroughly washing the potatoes and patting them dry with a paper towel. Prick each potato several times with a fork to allow steam to escape during cooking. This step prevents the potatoes from bursting.
6 Potatoes
Microwave the Potatoes: Place the potatoes on a microwave-safe plate and microwave them on high for about 10-12 minutes, or until they are tender when pierced with a fork. Cooking time may vary depending on the size and power of your microwave. Remember to turn the potatoes halfway through cooking for even results.
Scoop Out the Flesh: Carefully remove the hot potatoes from the microwave and allow them to cool slightly. Once cool enough to handle, slice each potato in half lengthwise. Using a spoon, gently scoop out the flesh from each potato half, leaving about ¼ inch of potato attached to the skin. Reserve the scooped-out potato flesh for another use, such as adding to soup.
Fry the Potato Skins: In a skillet, melt the butter-flavored Crisco over medium heat. Bring the shortning to 375 F. then add the potato skins in batches, placing them skin-side down. Cook until the skins are golden and crispy, flipping them halfway through to ensure even cooking. This process should take about 2-3 minutes per side. Remove the crispy skins from the skillet and place them on a paper towel-lined plate to drain any excess oil. Sprinkle with salt when they come out of the pan.
1 cup Butter-flavored Crisco
Chop and fry the bacon, and drain on paper towels.
1 lb Bacon
Shred the cheddar cheese.
1 lb Cheddar Cheese
Top with Cheese and Bacon: Preheat your oven to 375°F (190°C). Arrange the crispy potato skins on a parchment lined baking sheet, skin-side down. Sprinkle each skin with shredded cheddar cheese and crumbled bacon, ensuring an even distribution of toppings.
Bake Until Bubbly: Place the baking sheet in the preheated oven and bake the potato skins for 10-12 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Once out of the oven, carefully transfer the potato skins to a serving platter. Top each skin with a dollop of sour cream and a sprinkle of finely chopped green onions. Season with salt and pepper to taste.
8 ounces Sour Cream
Enjoy! Serve the potato skins hot, and watch as they disappear within minutes. These crispy delights are perfect for game day gatherings, movie nights, or any occasion that calls for a savory snack.
1 bunch Green Onions

Nutrition