Cheese and Bacon Potato Skins
Prep
10m
·
Cook
45m
·
Total
55m
About This Recipe
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.
Ingredients
(Servings:
6)
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To Serve
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories946kcal47%
-
Fat60g92%
-
Saturated Fat33g165%
-
Carbohydrates48g16%
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Fiber3g12%
-
Sugar2g4%
-
Protein51g102%
-
Cholesterol228mg76%
-
Sodium1,189mg49%
Percent Daily Values are 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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