Cheesy Bacon Potato Skins

Fried potato skins topped with cheese and bacon make a flavorful snack - ready in just an hour.

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Servings 8

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ingredients 12
Prep Time 60 min
Total Time 60 min

Ingredients

8: slices bacon, cut into 1/2 inch pieces

4: large bake potatoes (about 2 lb)

3: tablespoons vegetable oil

1/2: teaspoon salt

1/4: teaspoon garlic powder

1/4: teaspoon paprika

1: tablespoon grated parmesan cheese

1/8: teaspoon pepper

: Vegetable oil for deep frying

2: cups shredded Cheddar cheese (8 oz)

1/2: cup sour cream

2: large green onions, sliced (1/3 cup)

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Directions

1 In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
2 Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
3 When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
4 In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
5 In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)
6 One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
7 Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

EXPERT TIPS

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Expert Tips

Instead of frying the potatoes skins (in step 5) try baking, by heating oven to 475°F. Place skins in lightly greased 13x9-inch (3-quart) glass baking dish; bake 8 minutes per side. Turn potato skins over and fill with cheese and bacon. Bake 7 minutes or until cheese is melted. Top with sour cream and green onions.

Serve reserved cooked potatoes for a side dish topped with butter, salt and pepper.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 550mg; 550%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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wendy422

report Posted Aug. 23, 2012 4:31 PM

Great baked or fried. A little paprika in the sour cream is very tasty to.

Nicki48

report Posted Aug. 23, 2012 8:54 AM

I have recently had potato skins at a well known restaurant and I'm very excited to try this recipe. I too will not do the deep frying method. The oven method is healthier & less clean-up.

Patsacookin

report Posted Aug. 21, 2012 9:33 AM

I have almost the same recipe on hand and overall flavor is really good. But I never fry mine. There's a suggestion at end of recipe to just bake them which is a great idea and works even better if done using a baking sheet lined with foil (for easy clean-up) instead of putting them in a baking dish. They will brown and crisp up better on the baking sheet.

missmarcy

report Posted Jan. 29, 2012 11:28 PM

Will make these baking in the oven and no deep frying.