Delicious Cheesy Bacon and Green Onion Potato Skins

"These are easy to make and can be made hours in advance or a day ahead and chilled until ready to pop in the oven, instead of cheddar you can use a mixture of you favorite cheeses, I like using marbled mixed with the cheddar. If you are serving these as an appetizer you can use 10-12 small russet potatoes instead of large --- all ingredients may be adjusted to taste --- these are very good!"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by teresas photo by teresas
photo by c.k. Alvin photo by c.k. Alvin
photo by karadale photo by karadale
photo by karadale photo by karadale
Ready In:
1hr 55mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Set oven to 400°F.
  • Wash the outside of the potatoes, then dry very well.
  • Place on a baking sheet.
  • Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
  • Cool until able to handle.
  • Keep the oven heat to 400°F.
  • Slice the potatoes in half lengthwise.
  • Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
  • Oil a large baking sheet.
  • Place the skins on the baking sheet (skin side down, pulp side facing upwards).
  • Sprinkle the inside with salt and pepper and grated Parmesan cheese (if using).
  • In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
  • Evenly divide the cheese mixture over top of the skins.
  • At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
  • Bake for about 25 minutes, or until the skins are crisp and the cheese melts.
  • Transfer the skins to a platter and sprinkle with finely chopped green onions.
  • Serve with sour cream and/or barbecue sauce.

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Reviews

  1. Made for 2013 Zaar Cookbook Tag game for the football game and sooo glad I did...delicious!!! I did put some oil and seasonings on the potatoes at the beginning the flip the potato skins over and baked to crisp and followed the rest of the instructions. Going into my Favorites of 2013...Thank you for posting.
     
  2. Excellent skin's. I made these to go with our once a month appetizer night. They were wonderful! I made as posted with the exception of cutting the recipe down to 2 servings and replacing the fresh parsley with cilantro. Yum! I also topped it with a touch of recipe #152905. Loved the crispy skin of the potato. This is a keeper. Thanks for posting. :)
     
  3. very good!! I used the packaged recipe bacon bits.
     
  4. these are a fantastic make-ahead recipe!! i have made these several times and plan to make them again for super bowl. the only thing i do differently is brush insides of scooped out potato flesh with oil, season and bake 5 minutes with skins upside down and then right side up (gets them crispy), then i fill them. i also don't combine my cheese, etc. i just layer with cheese, bacon, green onions, and parsley. then sent em to the fridge til party time!! i like to serve with Recipe#11196 instead of sour cream. thanks kitten, this is a make-ahead party winner for sure!!
     
  5. YUM!!! I made these for our game night on Saturday. Everyone gobbled them right up. I love the kick of the cayenne!!
     
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