Classic Potato Skins Recipe

Classic Potato Skins Recipe
  • Servings: 8

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About this Recipe

Now, Potato skins are like chips to the max. They’re crispy, they’re salty, they’re versatile and, best of all, they’re delicious. Below is a classic version, but you can modify with ANY spices you please. You really can’t go wrong with potatoes.


8 strips Maple Leaf Bacon
4 Russet potatoes
4 tsp Olive Oil
4 tsp Vegetable or Canola Oil
3 Green Onions
3/4 cup Grated sharp Cheddar cheese
Sour cream for garnish
Salt and Pepper


Preheat your oven to 450˚F. Yep, nice and hot!

Cut up your bacon really, really thin and give it a fryin’. Go ahead, you don’t need my supervision.

Give your taters a good scrubbing on the outside. Dry them off and poke a bunch of holes in them with a fork.

Rub some olive oil all over the outsides of the skin and pop them in the microwave for about 5-10 minutes, turning halfway. Now, you could do this in the oven, but it would take roughly an hour to cook. That’s way too long and the result is essentially the same.

Once the potatoes are cooked through (and cool enough to handle), cut them in half lengthwise.

With a spoon, gently scoop out the middle of the potatoes, leaving about ¼” of the flesh all the way around the inside. I wasn’t gentle with a couple of my taters and they fell apart. No worries, though. They’ll still be delicious. You can save the middle to make bacon mashed potatoes, or even our bacon donuts!

Now arrange the halves on a foil lined baking sheet and coat them in canola, vegetable or grapeseed oil and a good sprinkling of salt on both sides. We need something with a high smoke point here. Olive oil is not good here.

Whack these in the oven for 10 mins, flesh side up. Turn them over then cook for another 10 minutes. (Yep, 20 mins total)

While the potatoes are crisping up, slice up your green onions nice and fine (just the green part).

Please take the liberty to grate your Cheddar at this point, too!

Once your potatoes are crispy, remove them from the oven

Throw down some Cheddar and some bacon in each one of the shells, then throw them back in the oven for a couple minutes until the cheese is all ooey gooey.

Add a dollop of sour cream (yes, I said dollop) a few green onions and a bit of fresh cracked pepper. Plate and try to get them to the table before you eat them all. So effing delicious.


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