Cheese and Bacon Potato Skins
Prep
10m
Cook
45m
Total
55m
This Cheese and Bacon Potato Skins recipe is a savory and satisfying appetizer that combines crispy potato skins with a cheesy, bacon-filled filling. Top with sour cream and green onions for a delicious snack or party dish.
Steps
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Nutrition Facts
Per serving638 calories
Calories from
- Protein 17%
- Carbs 29%
- Fat 54%
-
Fat High 37 g 56%
-
Saturated Fat High 17 g 85%
-
Carbohydrates 44 g 14%
-
Fiber 4 g 16%
-
Sugar 4 g 8%
-
Protein High 27 g 54%
-
Cholesterol High 105 mg 35%
-
Sodium High 998 mg 41%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. I live in Sydney, Australia, and use the dirt brushed potatoes available at all grocery stores and supermarkets. In the US, russet are the best to use.
I use potatoes that are about the size of 2 golf balls (side by side) but you can really make these with any size potatoes you want. The only difference is the cook time in the microwave and ensuring you have enough to fill them!
2. If you choose to use lean bacon rather than fatty bacon, you won't have enough bacon fat to brush the potatoes to make them crispy. So you will need to use melted butter to compensate.
I use potatoes that are about the size of 2 golf balls (side by side) but you can really make these with any size potatoes you want. The only difference is the cook time in the microwave and ensuring you have enough to fill them!
2. If you choose to use lean bacon rather than fatty bacon, you won't have enough bacon fat to brush the potatoes to make them crispy. So you will need to use melted butter to compensate.
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