Try these bacon, cheddar, sour cream and chive potato skins as an appetizer and your next casual gathering.
Potato skins is a dish popular in America meant to be eaten as a snack or appetizer. Commonly this dish is made of unpeeled potato halves, hollowed and filled with crispy bacon bits, grated cheddar cheese, sour cream and chives. Twice cooked where it is first boiled or baked then deep fried and baked again to achieve a very fluffy inside while having a crispy outer layer.
It is also commonly prepared in homes across America and very popular during the Super Bowl and popular events, I can understand why and if you haven’t tried it well it’s not yet too late. 
Bacon and Cheese Potato Skins
- Total Time: 95 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy potato skins loaded with smoky bacon and melted cheddar. A perfect appetizer for game day or any gathering.
Ingredients
- 4 long Russet potatoes (4 long Russet potatoes) long Russet potatoes
- 8 pcs (8 pcs) streaky bacon
- 8 heaping tbsp (8 heaping tbsp) grated smoked cheddar
- 8 heaping tbsp (8 heaping tbsp) sour cream
- Extra-virgin olive oil
- chives (chives) chives
- hot sauce (hot sauce) hot sauce
Instructions
- Rub the potatoes lightly with olive oil, pierce the sides with a fork to allow steam to escape, and place them in a foil-lined baking sheet. Bake in a 200°C (392°F) preheated oven for one hour.
- Remove from oven and let cool for 15 minutes.
- Cook bacon in a large skillet until crispy, then chop it into bits.
- Cut potatoes in half lengthwise, scoop out the middle leaving ¼ inch of flesh, and brush the surface with olive oil. Reserve the scooped-out potatoes.
- Set the oven to broil. Place a tablespoon of cheese and some bacon bits on top of each potato half.
- Broil until the cheese is bubbling.
- Remove potatoes from the oven, top each with a heaping tablespoon of sour cream, sprinkle with chopped chives, and serve.
Notes
- For extra crispy skins, bake the potatoes at a higher temperature (220°C/425°F) for the first 30 minutes, then reduce to 200°C/392°F for the remaining time.
- Substitute Monterey Jack or Gruyere cheese for the cheddar for a different flavor profile.
- Store leftover potato skins in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 300
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
What type of potatoes should I use for Bacon and Cheese Potato Skins?
Russet potatoes are the best choice for this recipe due to their sturdy skin and fluffy interior, making them ideal for holding the filling.
How do I achieve the crispy outer layer for the potato skins?
To get a crispy outer layer, the potato halves should be deep fried after being hollowed out, and then baked again with the filled ingredients.
Can I substitute the cheddar cheese with another type of cheese?
Yes, you can use other cheeses like Monterey Jack or pepper jack for a different flavor, but keep in mind that it may alter the overall taste of the dish.
