Potato Skins Recipe
Crispy fried potato skins with applewood smoked bacon, mixed cheeses, sour cream, and salsa mexicana.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potato Skins
Method
Preparation
- 1
- 2
Bake the Potatoes
Place the potatoes on a baking sheet and bake in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let cool slightly.
- 3
Assembly
- 4
Prepare the Potato Skins
Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/4 inch of potato on the skin.
- 5
- 6
Add Cheese and Bacon
Evenly distribute the crumbled bacon and a mix of shredded cheddar and Monterey Jack cheese into each potato skin.
Cooking
- 7
Bake the Potato Skins
Return the filled potato skins to the oven and bake at 400°F (200°C) for an additional 10-15 minutes or until the cheese is melted and the skins are crispy.
Serving
- 8
Garnish and Serve
Remove from the oven and let cool for a few minutes. Top with a dollop of sour cream, a spoonful of salsa Mexicana, and sprinkle with chopped green onions. Serve warm.