Potato Skins

You want to hear something incredibly sad? Before this weekend I had never had a potato skin before. I know, right? What is wrong with me? Potatoes with cheese, bacon, and scallions? Uhm hello, right up my alley. But my family never ordered them so I kind of forgot they existed.


But also, it was only really last year, or maybe a few months ago that I started enjoying cheese. Cheese and I have had a very rocky relationship. Sometimes I like it, others I’m all “get this away from me as fast as you can before I stab my fork in your hand.” It’s true I swear. So when I started enjoying cheese in different things: spinach and artichoke dip, baked ziti, baked macaroni and cheese, I’ve been trying to find more cheesy dishes. Still won’t eat anything with ricotta in it, though.


That’s where the potato skins come in. Potatoes and cheese. The old me would have run screaming, but I AM IN LOVE. Actually in love. As in I’m getting married to potato skins next week. It will be a beautiful relationship until I eat them all. Which I did when I made these. They’re super cheesy and bacony, just all-over yum.


Potato Skins
From the genius mind of The Pioneer Woman

8 whole potatoes
4 tablespoons vegetable oil
2 tablespoons butter
Salt to taste
1 1/2 cups grated cheddar cheese
8 slices of bacon
2 whole green onions, chopped

Preheat oven to 400 degrees.

Scrub potatoes clean with a potato brush or a wet paper towel. Dry with a paper towel and then rub the skins with vegetable oil until they are completely coated.

Place the potatoes on a baking sheet and bake for 30-40 minutes or until the skins are crisp. Remove from the pan and allow to cool.

While the potatoes bake, cook the bacon in a large pan over medium heat until it is crispy. Remove from the pan and place on a paper towel to drain.

Once they’ve cooled, cut in half lengthwise. Scoop out the insides with a spoon or a small scoop. Make sure to leave a little bit of potato in the skins. Melt the butter with 2 tablespoons vegetable oil, then brush the insides and outsides of the potatoes. Sprinkle the insides with salt and flip them so they are face-down. Return to the oven for 5 to 8 minutes. Flip the potatoes over and continue baking them until the edges are golden brown.

Remove from the oven and sprinkle the insides with cheddar cheese and bacon. Return to the oven just long enough so that the cheese melts, about 3-4 minutes.

Sprinkle on the green onions and serve immediately. Enjoy!


Everything tastes good with bacon.

2 thoughts on “Potato Skins

    • Hahaha I just really didn’t like it as a kid. There was something about it, that just made me hate it. But now I eat almost anything with cheese, or at least I’ll try it! Thank you! They really were, and the bacon was ahmazing.

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