Bacon & Cheese Tater Skins Recipe
Jumbo bakers fried crispy and stuffed with cheddar and jack cheese blend, smoked bacon bits, scallions, and broiled to perfection. Served with sour cream and ranch on the side.
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Ingredients
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Ingredients
Method
Directions
- 1
- 2
- 3
Scoop Out Potatoes
Once cooled, cut each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato on the skin. Reserve the scooped-out potato for another use.
- 4
Fill the Skins
In a bowl, mix the cheddar cheese, Monterey Jack cheese, crumbled bacon, and chopped scallions. Fill each potato skin with the cheese mixture.
- 5
Broil
Place the filled potato skins on a baking sheet and broil in the oven for about 3-5 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Serve the bacon and cheese tater skins hot with sour cream and ranch dressing on the side.
