Bacon Cheddar Potato Skins

At some point in recent human history, some brilliant person looked at a potato and said something like: “Hey, everyone, we’re doing it all wrong! We shouldn’t be tossing out the potato skins; we should be embracing them!” And eating them, too, it turns out. This potato skin recipe will make the outer quarter inch or so of the potato your new favorite part of the entire tuber, thanks to all the delightful ingredients you’ll be adding to the mix.

And like the painter’s blank canvas, the potato skin is just the starting point. While we have laid out a fine roster of ingredients to try with this potato skins recipe, you can be as creative and experimental as you want. Of course, bacon and cheddar potato skins may draw near to perfection already.

Ingredients for Potato Skins

• Baking potatoes: Make sure they are pre-baked and cooked through evenly, but not so much so that they begin to dry out and lose shape.
• Canola oil: Be generous with the oil, as it’s a significant vehicle for flavor here.
• Parmesan cheese: Did you know that in Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese, while in the U.S., Parmesan is a generic term and cheese so named may not come from Italy’s Parmigiano-Reggiano region? Using authentic Italian cheese ensures a cheesy richness with less fat and calories.
• Salt: One teaspoon of salt kicks the other flavors into gear.
• Garlic powder: A potent flavor; carefully measure the garlic powder.
• Paprika: Smoky and tasty without the heat, it’s no wonder paprika is such a popular spice.
• Pepper: Black pepper is taken for granted too often, but just imagine life without it.
• Bacon: The bacon strips should be pre-cooked, well-crumbled, or chopped for this recipe.
• Cheddar cheese: You could substitute in another cheese for this recipe if you needed to, but make sure it’s similar, like a Colby or Monterey.
• Sour cream: The cool, fresh sour cream perfectly balances the hot, savory loaded potatoes.
• Green onions: Tasty, visually pleasing, and with a great texture, fresh sliced green onions are an optional but almost mandatory topper.

Directions

Step 1: Prepare the pre-cooked potatoes

Preheat the oven to 475ºF, then slice the pre-baked potatoes in half lengthwise. Scoop out the cooked pulp, leaving about a quarter-inch shell potato half — and save that potato pulp for another use, of course. Place the potato skins on a greased baking sheet.

Step 2: Prepare the oil blend and brush the skins

Combine the oil with the Parmesan cheese, salt, pepper, garlic powder and paprika in a medium-sized bowl. Brush this blend over both sides of the skin.

Step 3: Bake, bake again, then top and serve

Bake the brushed potato skins until they crisp, cooking them for about seven minutes on each side. Then, sprinkle the bacon and cheddar cheese inside the skins and bake them again, concave side up, until the cheese melts, only about two minutes longer. Top the potato skins with sour cream and onions and serve immediately.

Potato Skins Variations

• Spice Things Up: If you like some heat while you eat, add crushed red pepper or cayenne pepper to the mixture you prepare in the oil. You can leave all the other ingredients as they are, adding spicy ingredients to the mix.
• Leave Out the Bacon: If you want to prepare vegetarian-friendly potato skins, just skip the bacon. You can always add a vegetarian bacon substitute or just add more paprika for a rich, smoky taste.
• Use Butter Instead of Oil: To increase the flavor profile, use melted butter instead of canola oil. Granted, it increases the fat content, too, but this potato skins recipe is a treat, not an everyday dish.

How to Store Potato Skins

These potato skins are best eaten fresh, though they will remain food-safe in the fridge for up to three days. Store them covered in an airtight wrap or in sealed containers, and reheat them in the microwave, heating for 20-second increments until they are ready.

Can you freeze loaded potato skins?

Not well, no. Potatoes don’t take to freezing well in general given their starchy cells and water content. They will come out crumbly and unappetizing, so it’s best to eat these potato skins fresh or just a day or two after you make them.

Potato Skin Tips

Is canola oil unhealthy and can I use a different oil?

Almost all oils are high in fat content, but canola oil gets a bad rap beyond that. Canola oil is high in fat, but it’s essentially a monounsaturated fat, a type that helps to decrease blood cholesterol levels. It’s actually low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.

What other toppings work well for potato skins?

The sky is the limit here. You can toss on chopped jalapeños, diced red onion, bell peppers, black olives and fresh parsley. If you can name it, chances are it will taste great.

What should I do with the scooped potato guts?

To give just a few ideas, you can turn the excess potato you scoop from the cooked baked potatoes into dumplings, mashed potatoes, binding agents for other dishes like meatloaf or meatballs, or potato pancakes.