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Potato Skins

Potato Skins
Yield:   8-16 potato skins, depending on size of potatoes used
Cook Time:  50-60 minutes (for baking potatoes)
Tips:   Smaller potatoes will allow you to make more potato skins.
Suggestion:   Delicious served with sour cream, Buttermilk Ranch Dressing, Zesty Ranch Dressing, Chipotle Ranch Dressing and/or even guacamole for dipping.
Due to their versatility, the many ways they can be prepared or cooked and how much they are universally loved, potatoes always make great appetizers or snacks (and in most cases can be served as a side dish). These Potato Skins are delightfully crispy and stuffed with all the right goodies, and are sure to be a huge hit no matter where they are being served! When making Potato Skins as appetizers, using smaller potatoes will produce perfect sized mini potato appetizers as well as allow you to make more potatoes using the same amount of filler ingredients.
If you'd like to make these Potato Skins as a side dish, you can use virtually any size potato. Making Potato Skins is incredibly easy, and the major portion of cooking time is for baking the potatoes. Now, on to how to make these tasty Potato Skins! The potatoes are first baked in the oven (smaller potatoes will cook in slightly less time than larger potatoes). Once baked, they are cut into halves and some of the potato pulp is removed (leaving about a 1/4-inch shell to retain some of that great potato flavor). This will create bowl shapes that are perfect for holding the delicious goodies! The potato halves are then deep-fried for 3-5 minutes until crispy (a deep fryer or medium saucepan can be used). The crispy potato halves are then seasoned with a little salt and pepper and filled with (here come the goodies!) crumbled bacon, diced green onion and shredded cheddar cheese. The stuffed crispy potato halves are then placed under the broiler for about 30 seconds or so, just until the cheese begins to melt. Alone these Potato Skins are fabulous. Just think how amazing they will taste with a side of sour cream, Buttermilk Ranch dressing, Zesty Ranch dressing, Chipotle Ranch dressing and/or even Guacamole for dipping!


  • 4-5 medium or 6-8 small Russet potatoes
  • oil for deep frying
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 5 slices bacon, cooked and crumbled
  • 2 tablespoons finely chopped green onions
Preheat oven to 425 °F. Scrub potatoes under running water, then pierce each potato several times with a fork. Place directly on oven rack and bake for 50-60 minutes or until potatoes are easily pierced with a fork (Note: Smaller potatoes will cook in less time). Remove potatoes from oven and transfer to a cutting board. Slice potatoes in half, then scoop out potato pulp from each, leaving about a 1/4-inch-thick shell.

Using a deep fryer or medium saucepan, heat enough oil to cover the amount of potato halves you will be cooking per batch. (Note: If using a deep fryer, heat to 375 °F.) Cook potato halves for 3-5 minutes or until they appear light brown and crispy. Carefully remove potatoes from oil with a slotted spoon or other utensil and place upside-down on plate or tray topped with a few paper towels to drain for a few seconds. Place potatoes right-side-up on a baking sheet, then season each with salt and pepper. Fill each potato half with even portions of crumbled bacon, diced green onions and top with shredded cheese. Place potatoes under a broiler just until cheese begins to melt (about 30 seconds to 1 minute).

If desired, serve with sour cream, Buttermilk Ranch Dressing, Zesty Ranch Dressing, Chipotle Ranch Dressing and/or Guacamole for dipping.

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