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Potato Skins Recipe


Potato Skins

Potato Skins

Stephanie Gallagher

Potato Skins with Cheddar Cheese, Bacon and Sour Cream

This potato skins recipe makes a terrific appetizer or after-school snack. And despite what you may think, potato skins are actually pretty nutritious. In fact, the skins are the healthiest part of the potato - that's where all the vitamins and minerals are - and these potato skins are baked, not fried. And since the potatoes are baked in the microwave, this is a really fast recipe, too. You can even make the skins in the toaster oven!

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings (2 potato skins each)


  • 4 baking potatoes, such as russet
  • 4 slices bacon
  • 1 Tbsp. olive oil
  • 1 cup shredded cheddar cheese
  • 4 Tbsp. sour cream
  • chopped parsley or chives, for garnish


  1. Wash the potatoes thoroughly, and prick with a fork several times. Place the potatoes on a paper towel, and top them with a second moist paper towel. Microwave the potatoes 8-12 minutes, until done (test by cutting into the potato). Alternatively, bake the potatoes for 40-60 minutes on a sturdy baking sheet in a 400-degree oven.

  2. Meanwhile, fry bacon until crisp. Drain on paper towels.

  3. If you microwaved the potatoes, preheat the oven to 400 degrees. If you baked the potatoes, just leave the oven on.

  4. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out the potato pulp, leaving a 1/2-inch border all the way around. Reserve for another use (such as potato croquettes).

  5. Brush the olive oil over both sides of the potato skins. Place the potato skins, skin side up, on a baking sheet. Bake for 10 minutes. Turn the potato skins over, and fill with the cheddar cheese. Bake another 8-10 minutes until the cheese is melted and the skins are golden.

  6. Top each potato skin with a dollop of sour cream and a crumbled slice of bacon. Garnish with fresh chopped parsley or chives, if desired.

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