Description
Deliciously crispy cheese and bacon potato skins made with tender microwaved potatoes, baked to perfection with savory bacon, melted cheese, and served with sour cream and scallions. Perfect as party food or a tasty appetizer.
Ingredients
Scale
Potatoes
- 2 lb / 1 kg (about 8-10) medium potatoes, scrubbed clean
Bacon
- 10 oz / 300 g streaky fatty bacon, diced
Cheese
- 1 1/2 cups grated cheese (tasty, cheddar, gruyere, Monterey Jack)
Seasonings
- Salt and pepper
To Serve
- Sour cream
- 1 scallion/shallot stem, finely sliced (green part only)
Instructions
- Prepare Potato Skins: Prick each potato 4 times with a fork, then place them on the outer edge of the microwave turntable. Microwave on high for 8 minutes, then turn the potatoes over and microwave on high for another 8 minutes. Use a sharp knife to cut the potatoes in half and scoop out the flesh, leaving a thin skin about 1/2 cm thick.
- Cook Bacon: Preheat the oven to 180°C (350°F). Spread the diced bacon in a single layer on a baking tray and bake for about 8 minutes, or until light golden and the fat has rendered. Remove the bacon with a slotted spoon onto a paper towel-lined plate, reserving the bacon fat on the tray.
- Crisp Potato Skins: Place the potato skins upside down on the same tray. Using a brush, coat the potato skins with the reserved bacon fat. Season with salt and pepper. Bake for 15 to 20 minutes, or until the skins are crispy.
- Fill Potato Skins: Remove the tray from the oven and turn the potato skins over. Season again with salt and pepper. Fill each skin with two-thirds of the cooked bacon, then top with grated cheese. Add the remaining bacon on top. Return to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the potato skins warm with a dollop of sour cream and a sprinkling of finely sliced scallion greens.
Notes
- Use russet potatoes if in the US, as they yield the best texture for potato skins.
- Potato size may vary; adjust microwave cooking time accordingly to ensure tenderness.
- If lean bacon is used instead of fatty streaky bacon, there might not be enough bacon fat to crisp the skins. Substitute with melted butter if needed.
Nutrition
- Serving Size: 1 serving (about 2 potato skins)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
