I dont know where I first tasted my first potato skins. I think it was a bar in Katipunan a decade ago. But it’s one of those food that brings happy memories and a warm fuzzy feeling of satisfaction.

I used to make them all the time for Anakin when we were on the Potato Skin frenzy. But I’ve been avoiding carbs lately and potatoes is one of the produce I skip on the groceries.

Anyway, because of the Thanksgiving coming up, I though t I’d share a simple homemade potato skins. Potatoes are very forgiving and you cant make a mistake with these. Except maybe, burning them, lol.

Cheesy Loaded Potato Skins with Bacon

Ingredients:

• 4 big potatoes
• 1 tbsp bacon oil
• 1 tbsp melted Butter
• 3/4 cup shredded Cheddar Cheese
• 1/2 cup Chopped Crispy Fried Bacon
• Salt and Pepper to taste

Instructions:

1. Fry your bacon till crispy. Reserve your bacon oil.
2. Preheat oven to 425. Line a baking sheet with aluminum foil.
3. Wash and scrub your potatoes thoroughly.
4. Put potatoes in a rack to let dry. Pierce the potatoes with a fork.
5. Rub with the reserved bacon oil and season with salt and pepper.
6. Bake for 1 hour.
7. Carefully cut each potato lengthwise into thirds. Reserve middle slice of each for something else. Scoop out the potatoes leaving out only a thin layer of the potato. (about 1/4″ thickness)
8. Allow potatoes to cool.
9. Preheat oven to 375.
10. Brush potato skins with melted butter and bake for 25 minutes until crisp.
11. Sprinkle with cheese and bacon and return to oven until cheese is melted.
12. Serve with sour cream and sliced green onions.

 

Recipe Notes:

Want your potato skins a bit faster? You can do this cooking hack. If you have a microwave oven, use it for the first baking step. Bake it for 7 to 10 minutes, or until you can easily insert a fork to the center.

Check out my other potato recipes!

Corned Beef Potato Hash Recipe

Buttered Baby Potatoes

Potato Salad

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