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Bacon and Cheese Potato Skins

Ang Sarap
Course Appetizer
Servings 8 pieces


  • 4 long Russet potatoes or any starchy type potatoes skin on
  • 8 pcs streaky bacon
  • 8 heaping tbsp grated smoked cheddar
  • 8 heaping tbsp sour cream
  • Extra-virgin olive oil
  • chives chopped
  • hot sauce optional


  • Rub the potatoes lightly with olive oil, pierce sides with fork to allow steam to escape then place them in a foil lined baking sheet and bake in a 200C preheated oven for an hour.
  • Remove from oven then let it cool for 15 minutes.
  • Cook bacon in a large skillet until crispy, once cooked then chop it into bits to be used as a topping.
  • Cut potatoes in half lengthwise, scoop out the middle leaving ΒΌ inch of flesh then brush surface with olive oil. Reserve scooped out potatoes for other use.
  • Set the oven to broil. Place a tablespoon of cheese and some bacon bits on top of each potato halves. Broil until cheese is bubbling.
  • Remove potato from the oven then top each it with a heaping tablespoon of sour cream, sprinkle chopped chives on top then serve.